Gorgonzola captivates as versatile culinary delight
One of the most recognisable Italian cheeses, Gorgonzola, captivates Britons with its unique flavour and culinary uses. It's the perfect middle option between the delicate, creamy Camembert and the very intense French blue cheese. In the UK, many enjoy pairing pears with Gorgonzola or preparing pasta with chicken and broccoli in a sauce based on this cheese.
Gorgonzola, an Italian cheese with a characteristic marbled appearance, is known for its greenish mould threads penetrating its entire interior. Though legend attributes its discovery to a dairyman’s mistake, historical evidence shows that the roots of this cheese go back to the 9th century. Its production takes place mainly in Lombardy and Piedmont, where natural conditions favour the maturing of Gorgonzola.
How is Gorgonzola made?
The cheese, protected by a DOP certificate since 1996, is made from whole cow's milk, with the addition of rennet, special mould cultures, and penicillin spores. This is a strain of Penicillium glaucum mould, responsible for the characteristic greenish-blue veining in the cheese. The ageing process lasts from two to three months. The timing creates different results, forming a range of flavour variations.
Types and uses of the cheese
There are two main versions of Gorgonzola: dolce and piccante. Gorgonzola dolce is milder, with less visible mould veins and a creamy texture. In contrast, piccante has a sharper, more intense flavour and is crumblier.
Gorgonzola, mainly due to its creamy texture and distinctive (although moderate) flavour, is an excellent base for sauces and casseroles, but it also works well as an addition to salads. It pairs perfectly with sweet fruits, such as caramelised pears.
Storage and health benefits
Proper cheese storage is key to maintaining its quality. It's best to store Gorgonzola in its original sealed packaging. However, if the cheese was bought by weight or the packaging doesn't have a seal, it's a good idea to cut off the rind and wrap the Gorgonzola in aluminium foil.
The intense cheese smell comes from the rind, which can quickly permeate other products in the fridge. If this happens, you can try to freshen the air with newspaper. It's worth taking the cheese out of the refrigerator an hour before consumption to bring out its aroma fully.
Interestingly, Gorgonzola contains no lactose or gluten, and thanks to its penicillin content, it has antibiotic properties. In this way, it is not only an easily digestible choice for cheese lovers but also contributes to fighting bacteria.
