Gorgonzola cheese was born in the province of the same name in northern Italy. This cheese has a blue mold reminiscent of archaic porcelain. The texture of a young Gorgonzolla is soft and creamy, revealing like a dab of butter and slowly approaching a slightly sour finish. Mature versions are more potent, savory.


Gorgonzola has a unique look and versatility, adding a twist to risotto, pasta or pizza. White and blue marble looks exquisite on a cheese plate, pairing perfectly with grapes, honey and pistachios.

The original Gorgonzola, often referred to as blue cheese, is made exclusively from cow’s milk and is often milder in flavor than other blue cheeses. Its main difference from other blue cheeses is its deep roots and traditions of Italian production.


Fresh milk from nearby pastures is delivered daily to the local creamery. Strict control confirms the quality of the milk, ensuring its rich taste after pasteurization. A mixture of carefully selected yeast and rennet is added to pasteurized milk, which is then transferred to large containers to coagulate the milk and trigger the marbling effect. Soon after, the milk turns into a hard paste. Then the resulting mass is cut and placed in molds with sea salt. The finished forms are sent to special ripening rooms. During this process, the rind is pierced with steel needles, contributing to the marbling inside the cheese head. After at least 50 days of ripening, the cheese is labeled with Gorgonzola. Traditional Gorgonzola is pasteurized and contains no artificial fillers or gluten. Gorgonzola shares many similarities with other cheeses, with the level of flavor intensity and pungency often being the strongest difference.

See also  Halloumi

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