It’s the most famous Italian Blue Cheese, in the world.
It’s a PDO product, originating in the Milan area and owes its name to that of the town of Gorgonzola, not far from the city of Milan, where it seems first production was made more than 1200 years ago.
Gorgonzola is a cow’s cheese and it can be of two types: “dolce” (sweet) or “piccante” (spicy).
Soft creamy, with a very distinctive taste, the sweet one; with a semi-hard paste and a stronger flavour, the spicy one.
Alone or accompanied with pasta, vegetables, or a rustic and steaming polenta: however you want to taste it, sweet or spicy, Gorgonzola has an irresistible taste, that have remained unchanged over the centuries.
From a nutritional point of view, Gorgonzola is a very complete food, rich in phosphorus, calcium and vitamins.
It’s a product that is “alive” and in continuous maturation. To keep it well, simply remove the crust, wrap it in aluminium foil and place it in a freshness-saving box.
A little bit of Gorgonzola is perfect to create delicious combinations and unique dishes. It’s the perfect, final touch, when you want to make a perfect risotto.
You can’t miss to use Gorgonzola, if you want to make a true “pizza ai quattro formaggi” (four-cheese pizza).
Melted in a pan, with cooking cream and butter, it becomes a delicious sauce to dress pasta or any other recipe with meat, fish, fruit and vegetables.
