Everything you need to know about Italy's version of creamy blue cheese.
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How Italian Gorgonzola Cheese Is Made | Regional Dishes | Food Insider
Blue cheese has a reputation for looming large in a dish and sometimes even clearing a room—you either love it or hate it. But Italian Gorgonzola is a blue cheese for blue cheese lovers and blue cheese haters alike. It’s the perfect mix of salty funky creamy and sweet bold enough to turn heads but soft enough to get along with others.
Gorgonzola is one of Italy’s oldest cheeses having been around for hundreds of years. It’s usually made from cow’s milk but in some regions sheep’s and goat’s milk is added which gives it a sharper flavor. The curds are inoculated with Penicillium roqueforti a type of mold responsible for that classic marbling of blue cheese. The cheese is usually aged in extremely humid rooms to encourage mold growth faster than traditional methods.
Gorgonzola originates from Northern Italy specifically the Lombardy region. This region is one of the northernmost points of the country and has many culinary traditions in common with neighbouring France and Switzerland.
