Gorgonzola cheese is a traditional, creamery and co-operative, blue cheese from the Lombardy region of Italy. The greenish-blue penicillin mold imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese.
Gorgonzola, originally named Stracchino di Gorgonzola. Stracchino translates to "tired" because the cheese was made from tired herds. This cheese made from unpasteurized or pasteurized milk to which the mold is added. At about four weeks into the process the cheeses are pierced with copper or stainless steel needles so oxygen can enter the curd which encourages mold to spread. This mold was originally found in cheeses aged in specific caves. To increase production the mold is now cultured for the cheese.
Gorgonzola flavor ranges from mild to sharp, depending on age of the cheese. Younger Gorgonzola is sold as "dolce". The more aged variety is referred to as piccante, or naturale.
This cheese is readily available in the U.S. both imported and domestic. You can probably find it in your local grocery store or certainly in most cheese shops. You can also purchase very good quality Gorgonzola online at iGourmet via Amazon.com: Mountain Gorgonzola DOP