Bushra Griffith
Gorgonzola is a blue cheese made from cow's milk. It is made in the Italian regions of Piedmont and Lombardy, in the north of the country. It is a popular dessert cheese, often served on crackers or crostini, or paired with fruit or nuts. Gorgonzola made in the E.U. has protected DOP status, but the word gorgonzola is considered generic in other parts of the world, including the U.S. and Australia.
| Characteristics | Values |
|---|---|
| Country | Italy |
| Regions | Piedmont and Lombardy |
| Milk | Cow's milk |
| Colour | White to pale yellow |
| Texture | Soft and crumbly |
| Flavour | Buttery, creamy, nutty, sharp |
| Fungus | Penicillium roqueforti |
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What You'll Learn
- Gorgonzola is made in the Italian regions of Piedmont and Lombardy
- It is a blue cheese made from cow's milk
- It is considered a 'dessert' cheese
- It is made by combining whole pasteurised cow's milk with penicillium roqueforti cultures, enzymes, rennet and salt
- Gorgonzola made in the E.U. has protected DOP status
Gorgonzola is made in the Italian regions of Piedmont and Lombardy
Gorgonzola made in the E.U. has protected DOP status, although in other parts of the world, including the United States and Australia, the word gorgonzola is considered generic. To make gorgonzola cheese, whole pasteurised 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 moulds. The wheels are turned several times, then rested overnight before being salted. At this point, each wheel weighs about 40 pounds, but they'll get lighter during the aging process.
Gorgonzola is sometimes considered a "dessert" cheese, since it is often featured on cheese platters that are served at the end of a meal. It can be enjoyed on crackers, spread on crostini, paired with fruits like pears and figs, and nuts like hazelnuts and walnuts, or added to salads.
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It is a blue cheese made from cow's milk
Gorgonzola is a blue cheese made from cow's milk. It is made in the Italian regions of Piedmont and Lombardy, in the northern part of the country. It is a soft, crumbly cheese with a distinctive blue to blue-green marbling produced by the Penicillium roqueforti fungus, which is added to the milk at the start of the cheesemaking process. The milk is not heated, and the cheese is not pressed, so gorgonzola retains plenty of moisture. It has a flavour that ranges from buttery and creamy to nutty and sharp, depending on how long it is aged. Its colour ranges from white to pale yellow, and it is marbled with the blue to blue-green mould that is its unique signature.
Gorgonzola made in the E.U. has protected DOP status, although in other parts of the world, including the United States and Australia, the word gorgonzola is considered generic. To make gorgonzola cheese, whole pasteurised 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 moulds. The wheels are turned several times, then rested overnight before being salted. At this point, each wheel weighs about 40 pounds, but they'll get lighter during the aging process.
Gorgonzola is sometimes considered a "dessert" cheese, since it is often featured on cheese platters that are served at the end of a meal. It can be enjoyed on crackers, spread on crostini, paired with fruits like pears and figs, and nuts like hazelnuts and walnuts, or added to salads.
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It is considered a 'dessert' cheese
Gorgonzola is a cow's milk blue cheese made in the Italian regions of Piedmont and Lombardy, in the northern part of the country. It is considered a dessert cheese because it is often featured on cheese platters that are served at the end of a meal. Its soft, crumbly texture and flavour, which ranges from buttery and creamy to nutty and sharp, make it an ideal dessert cheese. Gorgonzola can be enjoyed on crackers, spread on crostini, paired with fruits like pears and figs, and nuts like hazelnuts and walnuts, or added to salads.
Gorgonzola made in the E.U. has protected DOP status, although in other parts of the world, including the United States and Australia, the word gorgonzola is considered generic. 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 moulds. The wheels are turned several times, then rested overnight before being salted. At this point, each wheel weighs about 40 pounds, but they'll get lighter during the aging process.
Gorgonzola became hugely popular in Italy and surrounding nations during the early post-World War II years. To meet the increasing demand, production went from a small artisanal scale to a large commercial operation. Today, it is enjoyed around the world as a versatile and delicious cheese.
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It is made by combining whole pasteurised cow's milk 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. It is made by combining whole pasteurised cow's milk 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 moulds. The wheels are turned several times, then rested overnight before being salted. At this point, each wheel weighs about 40 pounds, but they'll get lighter during the ageing process.
Gorgonzola has a soft, crumbly texture and a flavour that ranges from buttery and creamy to nutty and sharp, depending on how long it's aged. Its colour ranges from white to pale yellow, and it is marbled with the blue to blue-green mould that is its unique signature. Because the milk isn't heated, and the cheese itself isn't pressed, gorgonzola retains plenty of moisture.
Gorgonzola made in the E.U. has protected DOP status, although in other parts of the world, including the United States and Australia, the word gorgonzola is considered generic.
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Gorgonzola made in the E.U. has protected DOP status
Gorgonzola is a cow's milk blue cheese made in the Italian regions of Piedmont and Lombardy, in the northern part of the country. It has a soft, crumbly texture and a flavour that ranges from buttery and creamy to nutty and sharp, depending on how long it's aged. Its colour ranges from white to pale yellow, and it is marbled with blue to blue-green mould. Gorgonzola made in the E.U. has protected DOP status, although in other parts of the world, including the United States and Australia, the word gorgonzola is considered generic.
Gorgonzola is made by combining whole pasteurised cow's milk 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 moulds. The wheels are turned several times, then rested overnight before being salted. At this point, each wheel weighs about 40 pounds, but they'll get lighter during the aging process.
Gorgonzola became hugely popular in Italy and surrounding nations during the early post-World War II years. In order to meet the increasing demand, production went from a small artisanal scale to a large commercial operation.
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Frequently asked questions
Gorgonzola is made in the Italian regions of Piedmont and Lombardy, in the northern part of the country.
Gorgonzola made in the E.U. has protected DOP status, but the word gorgonzola is considered generic in other parts of the world, including the United States and Australia.
Gorgonzola is made from cow's milk.
Gorgonzola is a blue cheese with a soft, crumbly texture and a flavour that ranges from buttery and creamy to nutty and sharp, depending on how long it's aged. It is often considered a "dessert" cheese and can be enjoyed on crackers, crostini, or with fruit and nuts.
