Gorgonzola

Gohr-gohn-zoh´-lah

Wisconsin Italian-style gorgonzola resembles the dolce latte or sweet milk gorgonzolas of Italy that are especially creamy. Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879. American-style gorgonzola, produced in Wisconsin, has less moisture and is more crumbly with a full, earthy, piquant flavor and a creamy, soft interior with greenish blue veins and a rusty brown inedible rind. Gorgonzola is typically produced in flatter wheels than the traditional blue.

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Appearance

American-style: Creamy ivory with greenish blue veins
Italian-style: Creamy ivory with greenish blue veins and a rusty brown, inedible rind

Texture

American-style: Semi-firm and crumbly
Italian-style: Creamy and soft

Flavor

American-style: Sharp with a slight earthiness
Italian-style: Full earthy flavor, slightly piquant

Serve.

Try tossing gorgonzola with hot pasta for a quick sauce or add it to risotto or mashed potatoes for a special flavor. Stuff fresh figs, dates or dried apricots with Italian-style gorgonzola. Use to add flavor to grilled or broiled meats and seafood.

Pair.

Beer: Stout, Porter, Belgian Ale

Wine: Cabernet Sauvignon, Chianti, Pinot Noir, Merlot, Red Zinfandel, Riesling, Malbec

Spirit: Port, Madeira, Scotch, Tequila Reposado, Tequila Añejo, Mezcal

Exchanges

Blue

Performance Notes - Because Italian-style gorgonzola is so creamy, it melts easily and incorporates quickly into mayonnaise, butter and sour cream for dressings, dips and sauces. The sharp flavor in gorgonzola comes from the blue mold (Penicillium roqueforti) which develops in the characteristic veins and pockets in the cheese. Italian-style gorgonzola develops a natural rind and has a soft spreadable interior and creamy earthy flavor.