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Gorgonzola

Gorgonzola
Flickr / Rachel Black / CC BY-SA 2.0
  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Gorgonzola

  • Type: soft, blue-veined

  • Fat content: 25-35%

  • Texture: crumbly and firm

  • Colour: yellow

  • Flavour: mild, sharp

  • Aroma: nutty

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.

This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.

Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes.

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