Gorgonzola
Sign in to saveGorgonzola (, ) is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century, now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).
AI overview
Gorgonzola is an Italian blue cheese made from whole cow's milk that has existed since around the 9th century. Today, its name and production are legally protected under European law to ensure quality and authenticity.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Cheese.name
- Gorgonzola
- Cheese.image
- A Gongonzola from Baci.jpg
- Cheese.country
- Italy
- Cheese.region
- Lombardy
- Cheese.town
- Gorgonzola
- Cheese.source
- Cow
- Cheese.pasteurized
- Yes
- Cheese.texture
- Soft and crumbly
- Cheese.fat
- 25–35%
- Cheese.aging
- 3–4 months
- Cheese.certification
- Italy: DOC from 1955;EU: PDO from 1996
via Wikipedia infobox
Article
9 sectionsContents
- History
- Production
- Protected designation of origin
- Non-European Gorgonzola cheese
- Consumption
- Literary references
- See also
- References
- External links
Gorgonzola (, ) is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century, now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).
Gorgonzola is available in two dominant variations: dolce, with a more delicate flavor and buttery consistency, and piccante, with a more pungent flavor and firm, crumbly texture. Either can be quite salty, with a "bite" from their blue veining. Additionally, a third variation exists with the more delicate mascarpone, marketed as gorgonzola e mascarpone.