Gorgonzola is an Italian cheese made using fresh, raw milk. Gorgonzola cheese is typically a yellowish-white cream color, with a spattering of green marbling due to mold that grows during the production process as Gorgonzola’s internationally recognized trademark.
The curd for Gorgonzola, exclusively from dairy farms located in specific areas of the Lombardia and Piemonte regions, is broken then gathered in sheets of burlap to be drained. It is then salted, after which it is pressed into oak bindings and perforated. The entrance of air allows for small colonies of Penicillium to develop as maturation continues. Aging for Gorgonzola cheese takes place in natural grottos for 50 to 80 days.
Gorgonzola is an important source of vitamins, minerals and noble proteins. Gorgonzola PDO contains less elevated levels of fat compared to other cheeses. Gorgonzola cheese should be conserved in the refrigerator, but taken out approximately 30 minutes before it is eaten to exalt the extraordinary sensory experience it offers. It is also often used in sauces for pasta or risottos, and with nuts. Purists will enjoy Gorgonzola on its own with wine.