Culinary Anthropologist


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Gorgonzola is a blue/green-veined Italian cheese made from unskimmed cows’ milk in Piedmont and Lombardy.  It has Protected Designated Origin.  To verify your cheese, find the ‘g’ symbol impression on the inside of its foil wrapper.

It has a distinctive flavour which is both creamy and piquant.  There are two types – sweet and piquant.  The former is smoother and more mellow, and the latter is firmer and more pungent.  The consistency and flavour are determined by the length of ageing:  2+ months for sweet Gorgonzola and 3+ months for piquant Gorgonzola.

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