Andy Montoya
Gorgonzola cheese, also known as 'del Nonno' or 'Antico', is a traditional Italian cheese with a distinctive sharp and spicy flavour. It is made from pasteurized or unpasteurized milk and a starter mold, and its unique taste is often described as salty, earthy, and full-flavoured. The aging period of the cheese influences its sharpness, with the ideal duration being around 3-4 months. Gorgonzola's blue-green ripples contribute to its intense flavour profile, setting it apart from similar cheeses like Fourme d’Ambert or Danish blue.
| Characteristics | Values |
|---|---|
| Type of milk used | Pasteurized or unpasteurized |
| Mold | Penicillium glaucum |
| Taste | Salty, full-flavored, and earthy |
| Flavor | Sharp and spicy |
| Aging period | 3-4 months |
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What You'll Learn
Gorgonzola is a type of blue cheese
Gorgonzola has a much creamier texture and appearance than most other blue cheeses, and it is often only lightly marbled with blue-green veining. It has a rich, creamy flavour and tends to have a milder aroma and taste than other blue cheeses, which makes it a good introductory blue cheese for novices. It is also often creamy enough to be used as a spread on a sandwich or as a dip, while some other blue cheeses are too dry.
Gorgonzola comes in two varieties: dolce (or sweet) and piccante (or spicy). Dolce is the milder and creamier of the two, with a paler blue marbling, while piccante has a firmer texture and a stronger, piquant taste. Both 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 of cooking so that its milder flavour is not lost to high heat. It can also be paired with a rich, full-bodied red wine like a malbec, zinfandel, or port.
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It has a milder taste and aroma than other blue cheeses
Gorgonzola is a type of blue cheese made from pasteurized or unpasteurized milk and a starter mold. It is also known as 'del Nonno' (Grandfather's cheese) or 'Antico' (old-fashioned). The method is now commonly known as 'Piccante' due to its intense flavor profile.
Gorgonzola tastes best after 3-4 months of aging. Although it is a traditionally rich and creamy cheese, its blue-green ripples contribute to a sharp and spicy flavor, providing a great contrast to its natural richness. Known for its salty, full-flavored, and earthy taste, Gorgonzola's flavor can range from mild to sharp, depending on the aging period.
Gorgonzola shares many traits with similar cheeses from other culinary cultures, such as Fourme d'Ambert or Danish blue. However, differences can be found in terms of sharpness and intensity. For example, Gorgonzola has a milder taste and aroma than other blue cheeses, making it a more accessible option for those who may find the sharpness of other blue cheeses overwhelming.
The mildness of Gorgonzola also makes it a versatile ingredient in a variety of dishes. It can be enjoyed on its own or paired with sweet or savory accompaniments. Its creamy texture and salty-sweet flavor profile make it a perfect match for fresh or dried fruits, nuts, honey, and crackers. It can also be used to add depth of flavor to sauces, soups, or salads.
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It is creamier and has fewer veins of blue colouring
Gorgonzola is a rich and creamy cheese with a unique, intense flavour profile. It is the result of the union of pasteurized or unpasteurized milk and a starter mold, Penicillium glaucum, which is commonly used in the fermentation process of cheese. The veins of blue-green mould in Gorgonzola contribute to a sharp and spicy flavour, providing a contrast to the cheese's natural creaminess and richness. The longer it is aged, the sharper the flavour becomes.
While Gorgonzola is known for its salty, full-flavoured, and earthy taste, it is also notably creamier than other blue cheeses, with fewer veins of blue colouring. This gives it a more subtle, mellow flavour that still retains the characteristic sharpness of a blue cheese. The creaminess enhances the cheese's versatility, making it a perfect addition to both sweet and savoury dishes.
The contrast between the sharp, spicy notes of the blue-green mould and the creamy, rich texture of the cheese is what sets Gorgonzola apart from other blue cheeses. The balance between these two elements creates a complex and intriguing flavour profile that has made Gorgonzola a favourite among cheese connoisseurs.
Gorgonzola's versatility extends beyond its use in sweet and savoury dishes. It can also be paired with a variety of beverages. The cheese's salty and earthy notes can complement a full-bodied red wine, while its creaminess can be enhanced when paired with a crisp, sparkling wine or a robust craft beer.
With its distinctive flavour and texture, Gorgonzola is a beloved ingredient in many recipes. Its creaminess and reduced blue veining make it a versatile cheese that can be enjoyed in a variety of ways, adding a touch of sharpness and richness to any dish or beverage it accompanies.
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It is salty and tangy
Gorgonzola cheese is a traditional Italian cheese with a distinctive flavour and appearance. It is known for its salty and tangy taste, with an earthy, full-flavoured profile that can range from mild to sharp. The sharpness of the cheese generally depends on the aging period, with the cheese tasting best after 3-4 months of aging.
The unique flavour of Gorgonzola is a result of the fermentation process, which involves the use of Penicillium glaucum, a type of starter mold, and pasteurized or unpasteurized milk. This combination gives the cheese its characteristic blue-green ripples, contributing to a sharp and spicy flavour that contrasts with its natural richness.
Gorgonzola is often referred to as "del Nonno" or "Antico," meaning "Grandfather's cheese" and "old-fashioned," respectively. The method of preparation is commonly known as "Piccante," reflecting the intense flavour profile of the cheese.
While Gorgonzola has a unique flavour, it shares some similarities with other cheeses such as Fourme d'Ambert and Danish Blue. However, Gorgonzola stands out due to its sharpness and intensity, making it a favourite among cheese connoisseurs.
The salty and tangy characteristics of Gorgonzola make it a versatile ingredient in various dishes, enhancing the flavour of both sweet and savoury recipes. It can be enjoyed on its own or paired with other ingredients to create a balanced and indulgent culinary experience.
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It pairs well with a full-bodied red wine
Gorgonzola is a rich and creamy cheese with a unique, sharp and spicy flavour. Its blue-green ripples give it a distinctive taste, setting it apart from other creamy cheeses. The flavour profile of Gorgonzola is intense and is often described as salty, full-flavoured, and earthy. This strong taste makes it an ideal pairing for a full-bodied red wine.
The wine's robust flavours and high tannin content stand up to the cheese's bold character. A full-bodied red, such as a Cabernet Sauvignon or a Syrah, has the depth of flavour and structure to complement the Gorgonzola's sharpness. The wine's dark fruit notes and hints of spice create a harmonious contrast with the cheese's salty, earthy tones.
When selecting a wine to pair with Gorgonzola, consider the cheese's aging period, as this influences its flavour. Younger Gorgonzola tends to be milder, while a more mature cheese can be sharper and more intense. A younger cheese pairs well with a slightly lighter red, such as a Pinot Noir, while an older, sharper Gorgonzola is best matched with a more robust wine, like a Barolo or a Super Tuscan.
Additionally, the wine's oak ageing can contribute to a successful pairing. Wines aged in oak barrels develop spicy and vanilla notes, adding complexity to the flavour profile. These flavours can enhance the cheese's earthy and spicy characteristics, creating a well-rounded sensory experience.
In summary, when enjoying Gorgonzola, a full-bodied red wine is an excellent choice to accompany its strong, unique flavour. The wine's depth of flavour, tannin structure, and spicy notes create a delightful contrast with the cheese's salty, earthy, and spicy characteristics. By considering the cheese's aging and selecting a complementary wine, one can elevate the tasting experience and discover a wonderful synergy between these two indulgent treats.
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Frequently asked questions
Gorgonzola cheese is known for its salty, full-flavoured, and earthy taste. Its unique flavour is due to the presence of Penicillium glaucum, a mould commonly used in the cheese fermentation process. The taste can range from mild to sharp, depending on the ageing period.
Gorgonzola cheese is made from pasteurized or unpasteurized milk and a starter mould.
Gorgonzola tastes best after 3-4 months of ageing, when its flavour is at its most intense.
"Del Nonno" means "Grandfather's cheese" in Italian. This name is used to describe Gorgonzola due to its strong flavour profile.
Yes, there are several cheeses similar to gorgonzola, such as Fourme d’Ambert and Danish blue, which share many traits with gorgonzola in terms of taste and texture. However, gorgonzola is known to have a sharper and more intense flavour profile than these cheeses.
