Gorgonzola
This is an Italian cheese from the town of Gorgonzola near
Milan. Although the cheese is no longer made in the town from
which it originates, the people of Gorgonzola are still very
proud of their cheese and have an annual festival every Autumn
called Sagra Nazionale del Gorgonzola which celebrates its
history and discovery.
Gorgonzola is a blue veined cheese made from pasteurized cow's
(and sometimes goat's) milk. It is quite soft and creamy in
texture but becomes harder and more crumbly as it matures.
Gorgonzola has a distinctive smell and taste which becomes
stronger as it ages.
Some date this cheese back to as early as the 8th Century
when it was apparently originally known as green stracchino.
There are now several different varieties of this cheese such
as Dolce Gorgonzola, which has a sweeter taste and Mountain
Gorgonzola which has a more intense flavor.
Gorgonzola is an ivory colored cheese with green marbling.
It is quite a strong cheese and so is very good in cooking.
Gorgonzola is particularly good in salads but also with meat
and on top of pizzas. This cheese has a distinctive pungent
piquant and is considered to be one of the best blue veined
cheese around.
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