Gorgonzola

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Gorgonzola

Gorgonzola (/ɡɔːrɡənˈzoʊlə/; Italian: [ɡorɡonˈdzɔːla]) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.

Etymology

The name "Gorgonzola" is believed to have been derived from the town of Gorgonzola, Italy, where the cheese was supposedly first produced in the 9th century. However, this is a matter of debate and the exact origins of the name are unknown.

Production

Gorgonzola is produced in the regions of Piedmont and Lombardy, in northern Italy. It is made from unskimmed cow's milk, which is then curdled and the resulting curds are aged to produce the cheese. The distinctive blue veins are a result of the addition of the mold Penicillium glaucum during the aging process.

Related Terms

  • Blue cheese: A general term for cheeses that are made with cultures of the mold Penicillium, giving them spots or veins of blue, blue-gray or blue-green mold throughout the cheese.
  • Piedmont: A region in northern Italy known for its rich culinary tradition, including the production of cheeses such as Gorgonzola.
  • Lombardy: Another region in northern Italy, also known for its dairy production, including Gorgonzola cheese.
  • Penicillium glaucum: A species of Penicillium mold that is used in the production of certain types of blue cheese, including Gorgonzola.

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