Gorgonzola

Template:CheeseInfobox Gorgonzola is a type of blue cheese originating from Italy, specifically the regions of Lombardy and Piedmont. It is named after the town of Gorgonzola, where it was reportedly first produced in the late 9th century. However, historical documents from the 12th century provide the first undisputed evidence of its existence. Gorgonzola is known for its distinct blue veins, which are created by the introduction of Penicillium glaucum mold spores. The cheese can be buttery or firm, crumbly, and quite salty, with a 'bite' from its blue veining.

History

The history of Gorgonzola dates back to the 9th century in the town of Gorgonzola, Lombardy. Initially, it was produced as a white cheese without veins. The blue veins were introduced accidentally when the cheese was aged in caves with specific molds. Over time, the process was refined, and the introduction of Penicillium glaucum became a deliberate part of Gorgonzola's production.

Production

Gorgonzola's production involves the use of unskimmed cow's milk. The milk is heated before cultures and rennet are added to curdle it. The curds are then drained and left to age. During the aging process, metal rods are inserted and removed to create air channels, allowing the mold to grow and spread throughout the cheese, forming its characteristic veins. Gorgonzola typically ages for three to four months, but some varieties may age longer to develop a stronger flavor.

Varieties

There are two main varieties of Gorgonzola: Gorgonzola Dolce (Sweet Gorgonzola) and Gorgonzola Piccante (Spicy Gorgonzola). Gorgonzola Dolce has a creamy texture and a mild flavor, while Gorgonzola Piccante is firmer, crumblier, and has a more pronounced taste.

Culinary Uses

Gorgonzola is versatile in the kitchen. It can be melted into risottos, used as a topping for pizzas, incorporated into pasta sauces, or simply served with fruits and nuts as part of a cheese board. Its bold flavor complements sweet and savory dishes alike.

Nutrition

Gorgonzola cheese is rich in proteins, fats, and minerals such as calcium. However, it is also high in calories and sodium, making it a food that should be consumed in moderation.

Protected Designation of Origin

Since 1996, Gorgonzola has been recognized as a Protected Designation of Origin (PDO) product in the European Union. This designation ensures that only cheese produced in the specific regions of Lombardy and Piedmont, following the traditional methods, can be labeled as Gorgonzola.

‎