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Milan (Italy)
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Starter
Vegetarian
Food Flavour DNA
Nutritional Values
100kcal
6gProtein
1gCarbs
8gFat
—Fibre
30 gServing
* Per serving · 30 g. May vary.
Allergens
🥛 Dairy
Gorgonzola Cheese
How to order / say it
Say it
Gorgonzola — [Gor-gon-ZOH-lah]
Order
I'd like the Gorgonzola cheese, please.
Locally
Vorrei il formaggio Gorgonzola, per favore.
Say locally
A veined blue cheese with a strong aroma and sharp flavor.
Why try it?
Gorgonzola is a staple of Lombardy's dairy legacy, beloved by gourmands globally for its unique character. It exemplifies the region's expertise in crafting complex flavors from simple, natural ingredients.
How it tastes
The creamy texture melts on the palate, offering a rich, tangy flavor with a sharp bite. It has a distinctive, intense aroma, often balanced with sweet fruits or honey.
Origin & History — first documented: 879
Gorgonzola cheese has been produced since around 879 CE in the town of Gorgonzola near Milan. Originally made with goat's milk, the production shifted to cow's milk, enhancing its creamy consistency while preserving the traditional artisanal methods.
Recipe
Ingredients
- 🥛 4 L cow's milk
- 🧂 10 g salt
- 🥛 5 g rennet
- 2 g Penicillium roqueforti
Method
- 1 Heat milk and add rennet, let curds form.
- 2 Cut curds and add Penicillium roqueforti.
- 3 Mold the cheese and salt its exterior.
- 4 Age in a controlled environment for developing flavor and texture.
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