Gorgonzola’s tangy, strong flavor combines well with the mild
flavors of polenta and with firm-crusted breads.
Italian Gorgonzola is one of the great blue cheeses of the world. It is among the earliest
of European cheeses, with its first historical record dating to the year 869. Today it is made
in northern Italy by both artisan and bulk producers. Some Gorgonzola is still aged in the
traditional caves at Valsassina and Lodi, which provide ideal conditions for the formation of
the mold that gives the cheese its distinctive tang.
Gorgonzola has a soft, creamy texture and is white or straw-colored, with characteristic
greenish-blue flecks or veins. Its production begins with whole milk, to which the cheese mold is added. The finished
cheeses are then aged for three to five months. After the first month, the cheese is pierced
with long copper needles to enhance the circulation of air and growth of the mold. The cheese
is produced in wheels that weigh about 18 to 26 pounds (8 to 11.7 kg).
Varieties
Sweet or dolce Gorgonzola
This is a semisoft cheese, mild and buttery, with an ivory-yellow color and blue-green
marbling.
Aged or naturale Gorgonzola
This cheese is firmer, and more assertive in flavor and aroma.
Mountain Gorgonzola
This variety is aged for 6 to 12 months; the longer aging produces an intense flavor, and a
cheese with well-developed veins.
Buying and storing tips
Gorgonzola is usually wrapped in foil to keep it moist. Refrigerated and carefully wrapped,
it will keep well for several weeks.
Availability
Gorgonzola is widely available in health food stores, specialty stores, and markets.
Preparation, uses, and tips
Gorgonzola’s tangy, strong flavor combines well with the mild flavors of polenta and
firm-crusted breads. It is also excellent in salads and dips. Ripe pears, Gorgonzola, and red wine are a classic dessert
combination.
Nutritional Highlights
Gorgonzola, 1 slice 1 oz. (28g)
Calories: 100
Protein: 6.1g
Carbohydrate: 0.66g
Total Fat: 8.1g
Fiber: 0.0g
*Good source of: Calcium (149mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
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