The king among cheeses with an unmistakable taste and aroma. Read how to best enjoy this taste

One of the most famous cheeses that comes from Italy and you can enjoy it both on its own and in various dishes.

Read about which gorgonzola to buy, how to prepare it, what to combine it with and what wine to buy to make your dining experience the best it can be.

All important information can be found below in the article!

What is gorgonzola?

Gorgonzola, one of the most famous Italian cheeses in the world, comes from the Italian town of Gorgonzola, located in the Lombardy region.

This blue cheese is one of the Italian dairy specialties that is known all over the world. The first mentions of it come from the 9th century. It is generally dated to 1007, during the Middle Ages. Even if this date is not exact, it would be very useful to understand that this specialty has a thousand-year tradition.

Gorgonzola is produced using a special technique that induces the formation of edible fungi and these fungi strongly influence its taste and appearance, which is characterized by typical green-blue stripes.

Gorgonzola is produced in two versions, sweet (smooth and creamy) and spicy (harder and slightly crumbly), the latter is also more spicy.

Italian mold cheese full of flavor placed on a wooden cutting board.
Source: murrayscheese.com

What is “blue cheese”?

Blue cheeses are made using a special technique that induces the growth of a certain type of edible mold. These molds give the product not only a very special taste, but also the typical green-blue streaking.
Some of the most famous blue cheeses in the world are the Italian ‘Gonrgonzola’, the French ‘Roquefort’ and the English ‘Blue Stilton’.

What is gorgonzola made from?

In the production of gorgonzola, pasteurized cow’s milk is used as the starting material, after which a characteristic mold culture and rennet with yeast are added. The cheese must mature sufficiently, at least 50 – 80 days, so that holes can spontaneously form in it, in which mold eventually forms.

How does gorgonzola taste?

Straw white cheese with typically blue mold. It has a creamy and supple structure with a distinct and typical taste and an unmistakable aroma.

Blue mold cheese production process.
Source: cooksillustrated.com

Types of gorgonzola

The so-called dolce, or sweet gorgonzola, matures for two months. It has a sweet, buttery taste, a soft and milky aroma and a soft, creamy, spreadable texture. The color of the fungal stripes is distinctly blue.

Piccante or spicy gorgonzola , which has a strong, sharp taste, pungent and spicy aroma and crumbly texture. It ripens for 3 months or more and the color of the stripes is close to blue-green.

Different spicy and sweet gorgonzola served on plates with crusty pastry
Source: intensegourmet.com

Nutritional values ​​of gorgonzola (per 100 g)

Calorie Carbohydrates Sugars Fats Saturated fatty acids Proteins Fiber Salt
314 calories 0 g 0 g 27 g 6.1 g
20 g

0 g
1.6 g

What is gorgonzola used for?

Cooking with gorgonzola is very popular, and because it is a cheese that tends to melt quite smoothly. This makes it ideal for making cheese sauces or simply crumbled into pasta, risotto or as a pizza topping. Grilled steak with gorgonzola sauce is also a classic pairing.

Recipes with gorgonzola

Gorgonzola, Parma ham and thyme canapés
Pancakes with spinach and gorgonzola (make savory pancakes according to these recipes )
Baked broccoli with gorgonzola, ham and fried egg
Duck salad with blue cheese dressing
Baked steak with pumpkin, gorgonzola and sage
Four Cheese Pizza (try these best homemade pizza recipes )
Cannelloni filled with gorgonzola and ricotta
Baked gorgonzola ravioli
Fresh farfalle with spinach, gorgonzola and walnuts
Savory pie with Parma ham, red onion and gorgonzola
Gorgonzola and pine nut risotto with roasted cherry tomatoes (make this creamy risotto )
Walnut risotto with gorgonzola
Spaghetti with gorgonzola sauce and chicory (try this spaghetti recipe )
A variety of gorgonzola recipes.
Source: Befunky.com

What to combine gorgonzola with?

Wine

Spicy gorgonzola goes best with mature red wines : Barolo, Barbaresco, Carema, Gattinara, Gemme, Brunello di Montalcino, Cabernet, etc.

It is also generally recommended to match it with sweet wines : muscat wine or Gambellara Recioto and Ramandolo.

Sweet gorgonzola goes better with delicate red and/or white wines.

Among the white wines, Riesling, Pinot Bianco, Orvieto Classico, dry Malvasia and Gavi are excellent.

Among the rosé wines : Chiaretto del Garda and Lagrein Kretzer.

And red wines: Valtellina superiore, Sassella, Dolcetto, Teroldego, Merlot del Triveneto, Sangiovese di Romagna, etc.

Dishes

The combination with mascarpone cheese and walnuts is classic.

Suitable for every season: raw vegetables (celery, cherry tomatoes, peppers, radishes) or in salads after preparing a delicate dressing sauce.

You can combine it with boiled vegetables (potatoes, pumpkin, broccoli and zucchini).

Spicy gorgonzola cheese goes especially well with fresh fruit (figs, pears, apples, kiwi, strawberries) or dried fruit, but mainly with jams and marmalades, mixed fruit or fig chutney and vegetable sauces (red onion sauce).

Finally, finish everything with honey, preferably acacia or spring flower honey.

Plated bowl with gorgonzola cheese and fruit.
Source: i.pinimg.com

Comparison of nutritional values ​​in selected cheeses per 100 g

A type of cheese Calorie Fat Proteins
Gorgonzola 1344 kJ 27 g 20 g
Camembert 1213 kJ 24 g 18 g
Mascarpone 1,463 kJ 36 g 6 g
Feta cheese 976 kJ 20 g 11 g
Mozzarella 947 kJ 17 g 18 g
Cottage 497 kJ 7 g 11 g

Difference: Gorgonzola vs. floodplain

The main difference between niva and gorgonzola is that gorgonzola has a milder flavor and softer texture than niva.

Niva can be made from cow’s, goat’s or sheep’s milk, while gorgonzola is only made from cow’s milk.

A block of floodplain on food grade paper.
Source: food.ndtv.com

Storing gorgonzola

To store gorgonzola, wrap it in wax paper or cling film and refrigerate. With this storage, gorgonzola cheese will keep for 3 to 4 weeks.

If you are serving it as part of a cheese plate, remember to take it out of the fridge and let it come to room temperature for at least an hour before serving.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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