History
One of the oldest blue cheeses in the world, documented since the 9th century in the town of Gorgonzola, near Milan.
Italy
Gorgonzola
The Italian blue, from creamy 'dolce' to intense 'piccante'.
Origin
Italy
Region
Lombardy and Piedmont
Milk type
Cow's milk
Aging
2 to 4 months
Texture
Creamy to firm, with blue veins
Certification
PDO
Production
Penicillium roqueforti is added and the piece is pierced with needles so the mold develops into veins. The 'dolce' ages less and is creamier; the 'piccante', longer and firmer.
Flavor profile
Dolce is mild, sweet and buttery; piccante is powerful, spicy and mineral.
Aroma
Penetrating and characteristic of blues, with hints of mushroom and butter.
How to serve
At room temperature on bread; the dolce is spreadable. Ideal melted in sauces.
Professional kitchen uses
Sauces for pasta and gnocchi, risottos, pizzas and as a counterpoint in salads.
Storage
Wrapped in foil or wax paper and refrigerated, kept apart from other foods due to its aroma.
Gallery
Frequently asked questions
Yes, it's Penicillium roqueforti, cultivated and safe; it's what gives the characteristic flavor.
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