Frederic Melton
Gorgonzola is a type of blue cheese, specifically an Italian unskimmed cow's-milk cheese named after the town of Gorgonzola in the Lombardy region. It has a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices. Gorgonzola has a rich, creamy flavour and texture, and is often only lightly marbled with blue-green veining. It is a popular choice for pizzas, risottos, pasta dishes, and salads. It is also commonly paired with a full-bodied red wine, such as a malbec or zinfandel.
| Characteristics | Values |
|---|---|
| Type | Blue Cheese |
| Texture | Creamy, medium-soft, crumbly |
| Taste | Salty, tangy, sweet, sharp, pungent, strong |
| Aroma | Mild |
| Colour | Blue-green veining |
| Mould | Penicillium |
| Origin | Named after the town of Gorgonzola in the Lombardy region, Italy |
| Pairing | Full-bodied red wine |
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What You'll Learn
Gorgonzola is a type of blue cheese
Gorgonzola is aged for about three to six months under similar conditions as any blue cheese. It has a much creamier texture and appearance than most other blue cheeses, and is often only lightly marbled with blue-green veining. It has a creamy, rich flavour and tends to have a milder aroma and taste than other blue cheeses, which makes it a good introduction to blue cheeses for novices.
Gorgonzola comes in two varieties: dolce (or sweet) and piccante (or spicy). Dolce is far more creamy, has a paler blue marbling, and a milder, slightly sweeter taste. Piccante, on the other hand, has a firmer texture, clearer blue mould, and a piquant, more powerful taste. Both types have a slight taste of yeast, which usually disappears with longer ageing.
Gorgonzola is often used in raw or gently warmed applications, such as stirred into a risotto or pasta at the end to avoid losing its milder flavour to high heat. Its creaminess also makes it suitable as a spread on a sandwich or as a dip. It is a popular choice for pizzas, risottos, pasta dishes, and more. It is best paired with a rich, full-bodied red wine like a malbec, zinfandel, or port.
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It has a milder aroma and taste than other blue cheeses
Gorgonzola is a type of blue cheese, but it has a milder aroma and taste than other blue cheeses, making it a good introductory blue cheese for novices. It is an Italian cheese, named after the town of Gorgonzola in the Lombardy region, and is made with unskimmed cow's milk. Its distinctive blue-green veins are formed by the introduction of the Penicillium mold. Gorgonzola is typically aged for three to six months.
Gorgonzola has a much creamier texture and appearance than most other blue cheeses, with fewer veins of blue coloring throughout. This creaminess makes it a good choice for spreading on sandwiches or as a dip. It is also commonly used in Italian dishes such as pizza, risotto, and pasta. When cooking with Gorgonzola, it is usually added raw or gently warmed to preserve its milder flavor.
The flavor of Gorgonzola is often described as salty, tangy, and sharp, with a slight taste of yeast. It is also known to have a sweeter taste than other blue cheeses. The two varieties of Gorgonzola, dolce (sweet) and piccante (spicy), offer different taste experiences. Dolce is the milder and sweeter option, while piccante has a more powerful and piquant flavor.
When it comes to pairing Gorgonzola, a rich, full-bodied red wine like Malbec or Zinfandel is a good choice. It can also be enjoyed on a cheese board with fruits, honey, and crunchy vegetables to balance its intensity. For those who are unsure about trying Gorgonzola, it is recommended to start with a Danish blue or mix it with mascarpone to soften the flavor.
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It's creamier than other blue cheeses
Gorgonzola is a blue cheese, but not all blue cheese is Gorgonzola. It is an Italian cheese, named after the town of Gorgonzola in the Lombardy region. It is made with unskimmed cow's milk.
Gorgonzola is known for being creamier than other blue cheeses. It has a rich, creamy flavour and a milder aroma and taste than other blue cheeses, which makes it a good introductory blue cheese for those who are new to stronger cheeses. It is often only lightly marbled with blue-green veining, and has a softer texture than other blue cheeses. Its creaminess makes it ideal for spreading on sandwiches or as a dip, whereas other blue cheeses are too dry to be used in this way.
Gorgonzola is typically used raw or gently warmed. It can be stirred into a risotto or pasta at the end of cooking to prevent its milder flavour from being lost in high heat. It can also be crumbled over food to add a punch of flavour. It pairs well with a rich, full-bodied red wine, such as a Malbec or Zinfandel.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is the creamier of the two and has a milder, slightly sweeter taste. It is so creamy that it can be eaten with a spoon. Piccante has a firmer texture and a stronger, piquant taste.
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It's salty, tangy, and sharp
Gorgonzola is a blue cheese, but not all blue cheese is Gorgonzola. It is an Italian unskimmed cow's-milk cheese named after the town of Gorgonzola in the Lombardy region. It is aged for about three to six months under similar conditions as any blue cheese. It has a much creamier texture and appearance than most other blue cheeses, and often only has light blue-green veining. It has a creamy, rich flavour and tends to have a milder aroma and taste than other blue cheeses, which makes it a good introduction to blue cheeses for novices.
Gorgonzola is salty, tangy, and sharp. It is also described as having a strong flavour. It is a softer and milder blue cheese. Its creaminess makes it easier to spread than other blue cheeses. It is also commonly used in raw or gently warmed applications, such as stirred into a risotto or pasta at the very end so that its milder flavour is not lost to high heat. It can also be used as a spread on a sandwich or as a dip.
Gorgonzola comes in two varieties: dolce (or sweet) and piccante (or spicy). Dolce is far more creamy and has a milder and slightly sweeter taste. Piccante has a firmer texture, and its blue mould stands out clearly. It has a piquant taste that can be quite powerful. Both varieties have a slight taste of yeast that usually disappears with longer ageing.
If you are looking to try Gorgonzola, it is suggested that you pair it with a rich, full-bodied red wine like a malbec, zinfandel, or even a port.
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It pairs well with a full-bodied red wine
Gorgonzola is a blue cheese, named after the town of Gorgonzola in the Lombardy region of Italy. It is made from unskimmed cow's milk and aged for about three to six months. The cheese has a creamy, rich flavour and a milder aroma and taste than other blue cheeses, making it a good introductory blue cheese for novices. It is also known for its creamier texture and appearance, with fewer veins of blue-green colour throughout.
Gorgonzola is often used in raw or gently warmed applications, such as stirred into a risotto or pasta at the end of cooking to preserve its milder flavour. Its creaminess also makes it suitable for use as a spread on sandwiches or as a dip. When used in a sauce with cream, the taste becomes quite mild, and the mould is less noticeable.
Gorgonzola is an excellent choice for those who enjoy flavourful cheeses, as it has a sharp, tangy, and salty flavour. Its creaminess and milder taste compared to other blue cheeses make it a versatile option for various dishes. When serving Gorgonzola, it is recommended to pair it with a rich, full-bodied red wine, such as a Malbec or Zinfandel, to complement its robust flavour. The full body and rich flavours of these wines balance the cheese's intensity, creating a harmonious pairing that enhances the dining experience.
For those who are hesitant about the stronger flavour of Gorgonzola, opting for the dolce variety, which is milder and slightly sweeter, can be a good option. Additionally, combining equal parts Gorgonzola and mascarpone, an Italian cream cheese, can help temper the sharpness while still allowing the unique flavour of Gorgonzola to shine through. This combination, known as "gormas," can be found pre-mixed in some cheese sections.
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Frequently asked questions
Gorgonzola is a blue cheese with a strong flavour and a creamy, rich, salty taste. It is milder than other blue cheeses and has a less crumbly texture.
Gorgonzola is an Italian unskimmed cow's-milk cheese that's named after the town of Gorgonzola in the Lombardy region. It is aged for about three to six months under similar conditions as any blue cheese.
Gorgonzola is a popular choice for pizzas, risottos, pasta dishes, and salads. It can also be used as a spread on a sandwich or as a dip. It is best paired with a rich, full-bodied red wine like a malbec, zinfandel, or port.
