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Gorgonzola
Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue
penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the
rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to
which the cheese has its name, either from unpasteurized or pasteurized milk to which the
mould is added. At about four weeks the cheeses are pierced with thick needles to
encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is
usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with
an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp,
depending on age.
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