the.com/gorgonzola
a cheese that turned mold into a flex centuries before anyone called it artisanal
means A creamy Italian blue cheese veined with greenish-blue mold, ranging from mild and soft to sharp and crumbly.
from Named for the town of Gorgonzola, near Milan in Italy's Lombardy region, where the cheese has been made for centuries. The town's own name is of uncertain origin — possibly built on a personal or place name with the Latin-derived element for a fortified spot, though the details are lost. The cheese's signature blue veins come from Penicillium mold; the popular tale credits a careless or lovestruck dairyman who left curds out overnight, but like most such stories it's more legend than documented fact.
- named town
- Born near Gorgonzola, Italy, around the 9th century
- blue veins
- Penicillium roqueforti mold makes the streaks edible
- two styles
- Dolce is creamy and mild, piccante sharp and crumbly
- protected name
- EU law guards it like a national treasure
- old nickname
- Once called stracchino, cheese from tired cows
gorgonzola di novara — protected designation of origin blue cheese from novara province, italy, made with streptococcus thermophilus and penicillium roqueforti
gorgonzola di vercelli — the other official pdo variant from vercelli province, italy, with slightly different production methods and aging