Gorgonzola is a veined Italian

Italy

Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...

 blue cheese

Blue cheese

Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or...

, made from unskimmed cow's and/or goat's milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.

History

Gorgonzola has reportedly been produced in the town of the same name

Gorgonzola

Gorgonzola is a comune in the province of Milan, part of Lombardy, northern Italy. Once a rural community, and famous for the cheese which bears its name, today it forms part of the Milanese conurbation and has three stops on the Milan Metro.- History :...

 since AD 879, acquiring its greenish-blue marbling in the eleventh century. However, the town's claim of geographical origin is disputed by other localities.

Production

Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy

Lombardy

Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...

. Whole cow's milk is used, to which starter bacteria is added, along with spores of the mould Penicillium glaucum

Penicillium glaucum

Penicillium glaucum is a mold which is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron and some varieties of Bleu d'Auvergne and Gorgonzola...

; Penicillium roqueforti

Penicillium roqueforti

Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides,...

, used in Roquefort cheese, may also be used. The whey

Whey

Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...

 is then removed during curdling, and the result aged at low temperatures.

During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens.

Under Italian law, Gorgonzola enjoys Protected Geographical Status

Protected Geographical Status

Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...

. Termed DOC

Denominazione di Origine Controllata

Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...

 in Italy, this means that it can only be produced in the provinces of Novara

Province of Novara

Novara is a province in the Piedmont region of Italy. Its capital is the city of Novara.It has an area of 1,339 km², and a total population of 365.156 . There are 88 communes in the province.-External links:*...

, Bergamo

Province of Bergamo

The Province of Bergamo is a province in the Lombardy region of Italy. It has a population of 1,098,740 , an area of 2,722.86 square km, and contains 244 comuni...

, Brescia

Province of Brescia

The Province of Brescia is a Province in Lombardy, Italy. It borders with the province of Sondrio in the N and NW, the province of Bergamo in the W, province of Cremona in the SW and S, the province of Mantova to the S, and to the east, the province of Verona and Trentino .Source for statistical...

, Como

Province of Como

The Province of Como is a province in the north of the Lombardy region of Italy and borders the Swiss cantons of Ticino and Grigioni to the North, the Italian provinces of Sondrio and Lecco to the East, the Province of Milan to the south and the Province of Varese to the West...

, Cremona

Province of Cremona

The Province of Cremona is a province in the Lombardy region of Italy. Its capital is the city of Cremona.The province has an area of 1,771 km² and in 2008 census, had a population of 358,628. There are 115 comuni...

, Cuneo

Province of Cuneo

ayr is a province in the southwest of the Piedmont region of Italy. To the west it borders on the French region of Provence-Alpes-Côte d'Azur ....

, Lecco

Province of Lecco

The Province of Lecco is a province in the Lombardy region of Italy. Its capital is the city of Lecco.On 1 January 2001 the province had a population of 311,452 on a surface of 816 km² divided in 90 communes...

, Lodi

Province of Lodi

The Province of Lodi is a province in the Lombardy region of Italy. Its capital is the city of Lodi.It has an area of 782 km², and a total population of 209,874 . There are 61 comuni in the province . As of May 31, 2005, the main comuni by population are:- External links :...

, Milan

Province of Milan

The Province of Milan : /) is a province in the Lombardy region of Italy. Its capital is the city of Milan. The provincial territory is highly urbanized, resulting in the third highest population density among the Italian provinces with more than 2,000 inhabitants/km2, just behind the provinces of...

, Pavia

Province of Pavia

The Province of Pavia is a province in the region of Lombardy in northern Italy. Pavia is the capital.It has an area of 2,965 km², and a total population of 493,753...

, Varese

Province of Varese

The Province of Varese is a province in the Lombardy region of Italy. Its capital is the city of Varese but its largest city is Busto Arsizio....

, Verbano-Cusio-Ossola and Vercelli

Province of Vercelli

Vercelli is a province in the Piedmont region of northern Italy. Its capital is Vercelli., it has an area of 2,088 km², and a total population of 176,829...

, as well as a number of comuni

Comune

In Italy, the comune is the basic administrative division, and may be properly approximated in casual speech by the English word township or municipality.-Importance and function:...

 in the area of Casale Monferrato

Casale Monferrato

Casale Monferrato, population 36,058, is a town and comune in the Piedmont region of north-west Italy, part of the province of Alessandria. It is situated about 60 km east of Turin on the right bank of the Po, where the river runs at the foot of the Montferrato hills. Beyond the river lies the...

 (province of Alessandria

Province of Alessandria

The Province of Alessandria is an Italian province, with a population of some 430,000, which forms the southeastern part of the region of Piedmont. The provincial capital is the city of Alessandria....

).

Gorgonzola made with goat's milk is firm and salty. It is made usually in the Prealpi area of Piedmont and Lombardy, especially in the provinces of Lecco

Province of Lecco

The Province of Lecco is a province in the Lombardy region of Italy. Its capital is the city of Lecco.On 1 January 2001 the province had a population of 311,452 on a surface of 816 km² divided in 90 communes...

 and Alessandria

Province of Alessandria

The Province of Alessandria is an Italian province, with a population of some 430,000, which forms the southeastern part of the region of Piedmont. The provincial capital is the city of Alessandria....

.

Consumption

Gorgonzola may be eaten in many ways. It may be melted into a risotto

Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...

 in the final stage of cooking, or served alongside polenta

Polenta

Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...

. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne

Penne

Penne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna . In Italy, penne are produced in two main variants: "penne lisce" and "penne rigate" , the latter having ridges on each penna...

, rigatoni

Rigatoni

Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne....

, mezze maniche, or sedani, not with spaghetti

Spaghetti

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...

 or linguine

Linguine

Linguine is a form of pasta — flat like fettuccine and trenette. It is wider than spaghetti, about 1/4 to 3/8 inch, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette...

. Because of its distinctive flavor, it is frequently offered as pizza

Pizza

Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...

topping. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheeses pizza).

External links

• Consortium for the Protection of Gorgonzola Cheese