Blue cheese
Gorgonzola
Italy — Piedmont and Lombardy.
PDOGorgonzola. PDO; dolce (mild, creamy) and piccante (firmer, sharper).
Profile
- Milk
- Pasteurised cow's milk.
- Pasteurisation
- Pasteurised (PDO).
- Texture
- Dolce: soft and creamy; piccante: firmer, crumbly.
- Flavour
- Dolce: mild, sweet; piccante: sharp, spicy.
- Aroma
- Pungent.
- Rind
- Thin, rough rind.
- Typical maturation
- Dolce at least about 50 days; piccante at least about 80 days
Tasting & pairing
Compare dolce and piccante. Use the tasting wheel.
Food
- Polenta
- Gnocchi
- Pears
- Walnuts and honey
Drinks (non-alcoholic)
- Pear juice
Optional, if you drink alcohol: Passito.
Storage: Wrap in foil; refrigerate.
How it's made
- Method
- Cow's milk curd with Penicillium roqueforti is moulded, salted, pierced and ripened.
- Cultures
- Lactic cultures; Penicillium roqueforti.
- Coagulation
- Rennet
- Curd handling
- Curd drained in moulds.
- Pressing
- Not pressed.
- Salting
- Dry-salted.
- Ageing
- Pierced to aerate.
At home: Advanced home make
See blue-style.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- Gorgonzola PDO — Consorzio per la tutela del formaggio Gorgonzola
- eAmbrosia — EU geographical indications register — European Commission
- Foods to avoid in pregnancy (cheese guidance) — NHS (UK)
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.