Everything about Gorgonzola Cheese totally explained
Gorgonzola is a veined
Italian blue cheese, made from unskimmed cow's
milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early
Middle Ages, but only became marbled with greenish-blue
mold in the eleventh century. It is frequently used in Italian cooking. The name comes from
Gorgonzola, a small town near
Milan, Italy, where the cheese was reportedly first made in
879; however, this claim of geographical origin is disputed by other towns.
Gorgonzola is made in the regions of
Piedmont and
Lombardy from whole pasteurized cow's milk to which is added the bacteria
Lactobacillus bulgaricus and
Streptococcus thermophilus along with spores of the mold
Penicillium glaucum. Recently
Penicillium roqueforti has started to be used to make Gorgonzola, besides its use in
Roquefort cheese. After the
whey is removed, it's aged at low temperatures. During the aging process, metal rods are inserted into the cheese. This creates air channels which allows the mold spores to germinate and create the characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese. A firm Gorgonzola is aged longer than creamy Gorgonzola. It is usually sold wrapped in foil.
Gorgonzola may be consumed in many ways. It may be melted into a
risotto in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside
polenta. Because of its distinctive flavor, it's occasionally offered as a topping on
pizza.
Today by law the zone of production includes only a defined area. What was once the village of Gorgonzola, not far from Milan, is being swallowed up in
suburbia. Most Gorgonzola is actually produced in the
province of Novara, but the DOC zone also includes such provinces as
Bergamo,
Brescia,
Como,
Cremona,
Cuneo,
Lecco,
Lodi,
Milan,
Pavia,
Varese,
Verbano-Cusio-Ossola, and
Vercelli, as well as a number of
comunes in the area of
Casale Monferrato (province of
Alessandria).
Further Information
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