Frederic Melton
Gorgonzola cheese is an Italian blue cheese named after the town of Gorgonzola in the Lombardy region. It is made from unskimmed cow's milk and has a creamy, rich, and salty flavour. The cheese comes in two varieties: dolce, which is sweet and creamy, and piccante, which is spicy and crumbly with a stronger flavour. Gorgonzola is often used in Italian dishes like pizza, risotto, and pasta, and can be paired with a full-bodied red wine.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Place of Origin | Gorgonzola, Lombardy, Italy |
| Made From | Unskimmed Cow's Milk |
| Texture | Creamy, Rich |
| Taste | Salty, Savory, Sweet, Spicy, Sharp, Tangy, Mild |
| Mold | Blue, Green, Pale Blue |
| Best Paired With | Fruit, Honey, Wine |
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What You'll Learn
Gorgonzola is a 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 tends to have a milder aroma and taste than other blue cheeses, which makes it a good introduction for those who are new to stronger cheeses. Blue cheese, in general, is known for its pungency and sharp, tangy, salty taste.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, buttery and creamy, while piccante is firmer, more crumbly and has a stronger flavour. If your recipe calls for crumbles or chunks of blue cheese, piccante Gorgonzola is a good choice. If you are looking for a meltable, creamy variety, dolce is the way to go. A cheese simply labelled "blue cheese" will typically be more intense-tasting, saltier and less creamy than Gorgonzola. However, you can usually substitute one for the other in most recipes, and they both work beautifully on cheese boards.
Blue cheese is more often eaten on its own, but both blue cheese and Gorgonzola can be melted down or crumbled over food to add a delicious punch of flavour. Gorgonzola is a popular choice for pizzas, risottos, pasta dishes and more. It is also commonly paired with a rich, full-bodied red wine like a malbec, zinfandel, or even a port.
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It has a creamy, rich flavour
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, during which time it develops its characteristic blue-green veining.
Gorgonzola has a creamy, rich flavour. It is known for being creamier than other blue cheeses, with a milder aroma and taste. This makes it a good introduction to blue cheese for those who are new to stronger cheeses. Its creaminess also makes it ideal for spreading.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, buttery and creamy, while piccante is firmer, more crumbly and has a stronger flavour. Dolce Gorgonzola is so creamy that it can sometimes be eaten with a spoon. It has a pale blue marbling and a milder, slightly sweeter taste. Piccante Gorgonzola, on the other hand, has a firmer texture and a more powerful, piquant taste.
Gorgonzola is a popular choice for pizzas, risottos, pasta dishes, and salads. It pairs well with fruit, honey, and full-bodied red wines like Malbec or Zinfandel. Its creamy texture and rich flavour make it a delicious addition to a variety of dishes and a favourite among cheese lovers.
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It's saltier than blue cheese
Gorgonzola is a type of blue cheese, but not all blue cheese is Gorgonzola. Blue cheese is a term used to refer to a range of cheeses made from cow, goat, or sheep milk, whereas Gorgonzola is specifically made from unskimmed cow's milk.
While both Gorgonzola and blue cheese share a salty, savoury flavour, blue cheese is often considered slightly sharper and saltier than Gorgonzola. Blue cheese also has a stronger smell. Gorgonzola is known for its creamier texture and milder aroma, which makes it a good option for those who are new to stronger cheeses.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, buttery, and creamy, with a milder and slightly sweeter taste. It is often used in meltable applications, such as stirred into a risotto or pasta. On the other hand, piccante is firmer, more crumbly, and has a stronger flavour. It is a good choice for recipes that call for crumbles or chunks of blue cheese, such as salads or cheese sauces.
When substituting one for the other in recipes, it is important to note that Gorgonzola is best used in raw or gently warmed applications to preserve its milder flavour. It pairs well with a rich, full-bodied red wine, such as Malbec or Zinfandel.
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It's named after a town in Italy
Gorgonzola cheese is named after the town of Gorgonzola in the Lombardy region of Italy. It is believed that the cheese was first made in this town, though some argue that it was produced in the mountainous area of Valsassina, which was the centre of milk production at the time. The town of Gorgonzola was close to Milan, and the surrounding valleys were used to shelter cows during the winter. The milk produced by these cows was used to make Gorgonzola cheese.
Gorgonzola is an Italian blue cheese made from unskimmed cow's milk. It is aged for about three to six months, during which time the blue mold, Penicillium, develops throughout the cheese. This mold gives Gorgonzola its distinctive appearance and flavour.
Gorgonzola has a creamier texture and a milder aroma than other blue cheeses, making it a good introduction to this style of cheese for novices. It has a rich, creamy flavour that is slightly milder and less salty than other blue cheeses. The cheese comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, buttery, and creamy, with a milder, sweeter taste, while piccante is firmer, more crumbly, and has a stronger flavour.
Gorgonzola is a popular choice for pizzas, risottos, pasta dishes, and salads, as well as being enjoyed on its own or as part of a cheese board. It pairs well with a rich, full-bodied red wine, such as a malbec or zinfandel.
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It's best served raw or gently warmed
Gorgonzola is a blue cheese named after the town of Gorgonzola in the Lombardy region of Italy. It is made using unskimmed cow's milk and is aged for about three to six months. The town of Gorgonzola was historically a centre of milk production, and the surrounding mountains provided natural caves that were ideal for cheese storage.
Gorgonzola has a distinct appearance with blue, purple, and green veins of mould running throughout. This mould is what gives the cheese its flavour. It is often described as having a milder aroma and taste than other blue cheeses, making it a good introductory blue cheese for those who are new to stronger cheeses.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, creamy, and buttery, with a milder and slightly sweeter taste. It is best served raw or gently warmed to preserve its delicate flavour. It is perfect for melting and can be stirred into risottos or pasta dishes at the end of cooking to add a rich, creamy flavour without overwhelming the dish. Dolce can also be enjoyed on its own or spread on crackers or bread.
On the other hand, piccante is firmer, more crumbly, and has a stronger flavour. It is well-suited for recipes that call for crumbles or chunks of blue cheese, such as salads or cheese boards. While piccante can also be gently warmed, it is important not to expose it to high heat as this may affect its flavour and texture.
When serving Gorgonzola, it is recommended to pair it with a rich, full-bodied red wine, such as a Malbec or Zinfandel.
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Frequently asked questions
Gorgonzola is an Italian blue cheese made from unskimmed cow's milk. It is named after the town of Gorgonzola in the Lombardy region of Italy.
Gorgonzola has a strong, sharp, tangy, salty flavour. It is known for being creamier than other blue cheeses, with a milder aroma and taste.
Gorgonzola is a popular choice for pizzas, risottos, pasta dishes, burgers, and salads. It can be melted down or crumbled over food. It is also often served on a cheese board and paired with a rich, full-bodied red wine like a Malbec, Zinfandel, or Port.
Gorgonzola comes in two varieties: Dolce (sweet) and Piccante (spicy). Dolce is soft, creamy, and buttery, with a milder and slightly sweeter taste. Piccante is firmer, more crumbly, and has a stronger flavour.
Blue cheese is typically made from the milk of cows, goats, or sheep. It is inoculated with a Penicillium mold that gives it its distinct blue, purple, and green veins. Blue cheese often has a sharper, saltier, and more pungent taste than Gorgonzola.
