Patrick Oconnell
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the town of Gorgonzola, near Milan, in the Lombardy region of Italy. The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola. Gorgonzola has a soft, crumbly texture and a flavour that ranges from buttery and creamy to nutty and sharp, depending on its age.
| Characteristics | Values |
|---|---|
| Main Ingredients | Unskimmed or whole cow's milk, penicillium roqueforti cultures, enzymes, animal rennet (extracted from veal stomachs), salt |
| Texture | Soft, crumbly |
| Flavor | Buttery, creamy, nutty, sharp |
| Color | White to pale yellow with blue to blue-green marbling |
| Aroma | Pungent |
| Aging Time | 3-4 months |
| Origin | Town of Gorgonzola, Milan, Italy |
| Variations | Gorgonzola Dolce, Gorgonzola Piccante, Gorgonzola e Mascarpone |
Explore related products
What You'll Learn
- Gorgonzola is made from unskimmed or whole cow's milk
- The milk is combined with penicillium roqueforti cultures, enzymes, rennet and salt
- The cheese gets its greenish-blue marbling from the mould
- Gorgonzola was supposedly created in the Middle Ages, between 879–1007 AD
- The cheese is named after the town of Gorgonzola, close to Milan
Gorgonzola is made from unskimmed or whole cow's milk
Gorgonzola is a pungent Italian blue cheese made from unskimmed or whole cow's milk. It is believed to have originated in the town of Gorgonzola, near Milan, in the Lombardy region of Italy. The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola.
Gorgonzola is a protected designation of origin (PDO) product, which means that outside of the European Union and countries recognizing PDO, the name Gorgonzola may legally be used to designate similar blue-veined cheeses. The cheese is now mainly produced in the northern Italian regions of Piedmont and Lombardy.
Gorgonzola is made from whole pasteurized cow's milk, combined with penicillium roqueforti cultures, enzymes, rennet, and salt. The milk begins to curdle immediately, and the curds are then gently cut into small pieces. The whey is drained, and the curds are transferred into round molds. The wheels are turned several times and then rested overnight before being salted. The salted wheels are then held in a warm room for 3 to 7 days and then transferred to a cold, humid room, where they are punctured numerous times to allow oxygen to circulate and promote the growth of mould spores. Gorgonzola is typically aged for three to four months.
The distinctive blue to blue-green marbling of Gorgonzola is produced by the Penicillium roqueforti fungus, which is added to the milk at the start of the cheesemaking process. This fungus is also responsible for the unique flavour and texture of the cheese, which can range from buttery and creamy to nutty and sharp, depending on the ageing process. Gorgonzola is considered an ancient cheese, with a tradition that dates back to the 11th century and perhaps even further.
The Milk Behind Pecorino Cheese
You may want to see also
The milk is combined with penicillium roqueforti cultures, enzymes, rennet and salt
Gorgonzola is a cow's milk blue cheese made in the Italian regions of Piedmont and Lombardy, in the northern part of the country. The milk is combined with penicillium roqueforti cultures, enzymes, rennet, and salt to create this famous Italian cheese.
The process begins with whole pasteurized cow's milk, which is then combined with the aforementioned ingredients. The milk begins to curdle immediately, and within 20 minutes, the curds are cut into small pieces. The whey is drained, and the curds are moulded into shape. The cheese is then salted and left to rest overnight. At this stage, each wheel of cheese weighs around 40 pounds, but they will lose weight during the ageing process.
The ageing process is a critical step in the production of Gorgonzola. The wheels are placed in a warm room for 3 to 7 days, and then transferred to a cold, highly humid room. Metal rods are then inserted and removed from the cheese, creating air channels that allow the mould spores to grow and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The final product will weigh around 26 pounds.
Gorgonzola is believed to have originated in the town of Gorgonzola, near Milan, in the Lombardy region of Italy. The town is known for its natural caves, which are said to have been traditionally used for ageing cheese. The name "Gorgonzola" is protected under the criteria of a Protected Designation of Origin (PDO), meaning that only cheese originating from this closely defined geographic locale may bear the name within the European Union and countries recognising the PDO.
Black Diamond Cheese: A Canadian Culinary Treasure
You may want to see also
The cheese gets its greenish-blue marbling from the mould
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the town of Gorgonzola, near Milan, in the Lombardy region of Italy. The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola.
There are several legends surrounding the origin of Gorgonzola's greenish-blue marbling. One story suggests that a cheese maker added new fresh curds to a vat and left it open overnight. He then attempted to fix his mistake by adding more fresh curds, but a few months later, he discovered a new bluish mould had grown on the cheese. Another legend suggests that a cheese maker in training left his curds prematurely to meet his lover. When he returned, he found that the curds had turned bluish. In both stories, the cheese makers were pleasantly surprised by the unique and delicious taste of the mouldy cheese.
The mould in Gorgonzola cheese is not only responsible for its colour but also contributes to its flavour and texture. The cheese's flavour can range from buttery and creamy to nutty and sharp, depending on the ageing process. Gorgonzola is often used in cooking due to its high moisture content, which allows it to melt smoothly. It is commonly added to pasta, risotto, or used as a pizza topping.
Today, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy, where the cheese is aged at low temperatures for three to four months. The ageing process and temperature play a crucial role in developing the mould and the characteristic flavour of Gorgonzola cheese.
The Crafting of Wensleydale Cheese: A Dairy Adventure
You may want to see also
Explore related products
Gorgonzola was supposedly created in the Middle Ages, between 879–1007 AD
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have been created in the Middle Ages, from 879 to 1007 AD. The town of Gorgonzola, close to Milan, is said to be the origin of the cheese, although this is disputed by other localities. The Lombardy region, where the town of Gorgonzola is located, is known for its numerous natural caves, which are said to have been used for cheese ageing.
There is a legend from Lombardy about the origin of Gorgonzola. According to the story, a cheese maker added new fresh curds to a vat and left it open overnight. In his rush to meet his lover, he forgot about the curds. The next day, he tried to fix his mistake by adding more fresh curds, but a few months later, he was surprised to find a new bluish mould had grown on the cheese. When he tasted it, he discovered that it had a unique and wonderful flavour. This legend also marks the first discovery of the process of erborinatura, or the creation of mould.
Gorgonzola was referred to as Stracchino Verde until the early 20th century. Stracchino was used to describe young, soft cheeses, while verde refers to the blue-green veining of the cheese. Today, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. The whey is removed during curdling, and the result is aged at low temperatures.
Gorgonzola is typically aged for three to four months. During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow mould spores to grow and cause the cheese's characteristic veining. Gorgonzola has been recognised since 1955 as a Denominazione di Origine Controllata (DOC) in its Dolce and Piccante variations. Since 1996, it has been registered as a Denominazione di Origine Protetta (DOP).
The Making of Roth Cheese: A Regional Overview
You may want to see also
The cheese is named after the town of Gorgonzola, close to Milan
Gorgonzola cheese is named after the town of Gorgonzola, close to Milan. The town is located in the Lombardy region of Italy, an area known for its numerous natural caves, which are said to have been used traditionally for ageing cheese. The caves maintain a perfect temperature for cheese-making, ranging between 6 and 12 degrees Celsius.
The town of Gorgonzola is also where the cheese is said to have originated. According to a legend from Lombardy, a cheesemaker added new fresh curds to a vat and left it open overnight. However, he forgot about the curds in his rush to meet his lover. The next day, he tried to fix his mistake by adding more fresh curds, and a few months later, he discovered a new bluish mould had grown on the cheese. When he tasted it, he was pleasantly surprised by the unique flavour. This legend also marks the first discovery of the process of erborinatura, or the creation of mould.
The cheese was referred to as 'Stracchino Verde' until the early 20th century. The word 'stracchino' comes from 'stracco' or 'stanco', meaning tired in Italian, referring to the milk produced by tired cows coming down from the mountains to spend the winter in the valley. The town of Gorgonzola was close to these mountains and thus, large quantities of milk was converted into gorgonzola cheese in the region.
Today, gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. The cheese is recognised as a Protected Designation of Origin (PDO) product, which means that outside of the European Union and countries that recognise the PDO system, the name Gorgonzola may be used to designate similar blue-veined cheeses.
The Magic of French Cheeses: Milk, Mold, and Bacteria
You may want to see also
Frequently asked questions
Gorgonzola is a cow's milk blue cheese made in the Italian regions of Piedmont and Lombardy. Its distinctive blue to blue-green marbling is produced by the Penicillium roqueforti fungus, which is added to the milk at the start of the cheesemaking process.
Gorgonzola was supposedly created in the Middle Ages from the years 879–1007 AD. There is a legend from Lombardy that says a cheese maker added new fresh curds to a vat and left it open all night. He forgot about the curds because he was in a rush to meet his lover. When he tried to fix his mistake by adding more fresh curds, a few months later he found that a new bluish mold had grown on his cheese. He tasted it and found that the cheese had a surprisingly great and unique taste.
To make Gorgonzola cheese, whole pasteurized cow's milk is combined with penicillium roqueforti cultures, enzymes, rennet, and salt. The milk begins to curdle immediately, and within 20 minutes, the curds are gently cut into small pieces. The whey is drained, and the curds are transferred into round molds. The wheels are turned several times, then rested overnight before being salted.
Gorgonzola Dolce has a more delicate flavor and a buttery or crumbly texture. Gorgonzola Piccante has a more pungent flavor and a firm, crumbly texture.
