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Gorgonzola’s tangy, strong flavor combines well with the mild flavors of polenta and with firm-crusted breads.
Italian Gorgonzola is one of the great blue cheeses of the world. It is among the earliest of European cheeses, with its first historical record dating to the year 869. Today it is made in northern Italy by both artisan and bulk producers. Some Gorgonzola is still aged in the traditional caves at Valsassina and Lodi, which provide ideal conditions for the formation of the mold that gives the cheese its distinctive tang.
Gorgonzola has a soft, creamy texture and is white or straw-colored, with characteristic greenish-blue flecks or veins. Its production begins with whole milk, to which the cheese mold is added. The finished cheeses are then aged for three to five months. After the first month, the cheese is pierced with long copper needles to enhance the circulation of air and growth of the mold. The cheese is produced in wheels that weigh about 18 to 26 pounds (8 to 11.7 kg).
Sweet or dolce Gorgonzola
This is a semisoft cheese, mild and buttery, with an ivory-yellow color and blue-green marbling.
Aged or naturale Gorgonzola
This cheese is firmer, and more assertive in flavor and aroma.
Mountain Gorgonzola
This variety is aged for 6 to 12 months; the longer aging produces an intense flavor, and a cheese with well-developed veins.
Gorgonzola’s tangy, strong flavor combines well with the mild flavors of polenta and firm-crusted breads. It is also excellent in salads and dips. Ripe pears, Gorgonzola, and red wine are a classic dessert combination.
Gorgonzola, 1 slice 1 oz. (28g)
Calories: 100
Protein: 6.1g
Carbohydrate: 0.66g
Total Fat: 8.1g
Fiber: 0.0g
*Good source of: Calcium (149mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.