Produced mainly in the northern Italian regions of Piedmont and Lombardy, Gorgonzola is one of the world’s oldest and best-known blue-veined cheeses and enjoys European Union Protected Geographical Status.
Made from full-cream cows’ milk, it has a crumbly, soft texture, nutty aroma and a buttery flavour that varies from mild and sweet (Gorgonzola Dolce) through to sharp (Gorgonzola Piccante) – depending on the age of the cheese.
In Italy, Gorgonzola is more than a prized table cheese, it’s an essential ingredient in many of the country’s classic dishes. It’s melted into Risotto and Polenta, mixed with other cheeses in many pasta dishes and is used as a topping on pizzas and to give a flavour kick to sauces and dressings.
Unlike many cheeses, Gorgonzola can be frozen, although some flavour and texture may be lost.
Best to enjoy quickly, or wrap it in waxy parchment and then plastic wrap before popping it in the fridge.
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