Gorgonzola

Gorgonzola is not only a staple of Italian gastronomy but also a symbol of regional pride and culinary tradition. Its protected status reflects its cultural importance, and it frequently appears in Italian art, literature, and festive occasions. Internationally, Gorgonzola has become synonymous with fine blue cheese, inspiring chefs and cheese lovers worldwide and serving as a benchmark for authenticity in the blue cheese category.

• Gorgonzola is one of the world’s oldest blue cheeses, with origins dating back over a millennium.
• Only cheese produced in specific provinces of Lombardy and Piedmont using traditional methods can legally be called "Gorgonzola" in the EU.
• The cheese comes in two distinct styles: Dolce (sweet and creamy) and Piccante (spicy and crumbly).
• Annual production exceeds 5 million wheels, making it a major export and culinary ambassador for Italy.
• No preservatives are permitted in authentic Gorgonzola under PDO rules.

Gorgonzola is made exclusively from cow’s milk, which imparts a rich, creamy texture and a balanced flavor profile. The use of pasteurized milk ensures consistency and safety, while supporting the development of the cheese’s signature tang and blue-veined character.

The production of Gorgonzola begins with pasteurized cow’s milk, which is curdled using rennet. The curds are cut, drained, and shaped into wheels. Penicillium glaucum mold is introduced, and the wheels are pierced to allow air inside, promoting the growth of blue-green veins. The cheese is then aged in controlled environments, with no preservatives permitted under PDO regulations, ensuring purity and tradition in every wheel.

Gorgonzola’s texture varies from soft and creamy in the Dolce style to firm and crumbly in Piccante. Its interior is smooth yet marbled with mold veins, while the natural rind is thin, sometimes slightly sticky, and serves to protect the cheese during maturation without imparting strong flavors.

Gorgonzola Dolce is aged for a minimum of 50 days, resulting in a mild, creamy cheese. Piccante is matured for over 80 days, developing a more robust, crumbly texture and intensified flavor. Controlled aging environments regulate temperature and humidity, allowing the mold to flourish and the cheese’s character to deepen over time.

• Served as a table cheese or on cheese boards
• Spread on bread, crackers, or paired with fruit and honey (Dolce)
• Melted into risottos, pasta sauces, and soups
• Used as a pizza topping for a bold, tangy accent
• Crumbled into salads for extra flavor

Gorgonzola holds Protected Designation of Origin (PDO) status under EU law, regulated by the Consorzio per la Tutela del Formaggio Gorgonzola. This ensures that only cheese produced in designated areas of Lombardy and Piedmont using prescribed methods can be labeled as "Gorgonzola," safeguarding its heritage and quality.

Gorgonzola is most commonly sold as large wheels or pre-cut wedges. Specialty shops may offer freshly cut portions, while supermarkets typically stock vacuum-sealed wedges for convenience and freshness.

• Pair Dolce with pears, figs, honey, or walnuts for a sweet contrast
• Enjoy Piccante with robust red wines such as Barolo or Amarone
• Serve alongside crusty bread or rustic crackers
• Complement with Italian dessert wines or sparkling prosecco for a celebratory touch

When selecting Gorgonzola, look for a fresh, creamy interior with vibrant blue-green veining and a clean, natural rind. Store the cheese in the refrigerator, wrapped in wax paper or cheese paper and then loosely in plastic to maintain moisture while allowing it to breathe. Consume within a week for optimal flavor, and keep wedges separate from strong-smelling foods to preserve their delicate aroma.