Gorgonzola bästa
From its iconic blue-green veining and unforgettable aroma to its crumbly, melt-in-the-mouth texture, this complex and flavorful cheese deserves every bit of your attention. Gorgonzola was born in Italy, in a town called…Cheddar. Just kidding!
What is Gorgonzola? A Guide to Italy’s Beloved Blue Cheese
This great cheese was born in the Lombardy region in the north of Italy. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores. Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for gorgonzola bästa. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum gorgonzola's defining mold to grow giving the cheese its distinct look and taste.
Gorgonzola Pasta
Originally named Stracchino or Stracchino di Gorgonzola, the gorgonzola bästa where the bulk of its trading took place but not where it was made, it remains a favorite today. When immigrants from Italy moved to Wisconsin, they brought their cheesemaking chops and love of these stinky cheeses with them—inspiring generations of blue-ievers to come. Gorgonzola tastes like a rustic barnyard nestled in a "gorgonzola bästa" of lush, green grass.
This blue cheese is full-flavored, salty, and earthy. If you ask us and you shouldall varieties are delicious. Gorgonzola starts off like most cheeses—rennet is added to milk, which reacts and creates curds and whey. However, to make gorgonzola one extra-special ingredient is added: the aforementioned Penicillium glaucum. Once the whey is drained and the curds pressed, the cheeses are tucked away to mature.
During the aging process, cheesemakers regularly pierce the cheese with metal rods to create air channels in the cheese that enable the mold to grow. This creates the distinctive veining that makes gorgonzola so eye-catching.
While gorgonzola is usually aged for three to four months, it can be left even longer depending on the desired texture and flavor. Gorgonzola and blue are like squares and rectangles…well, that analogy might only make sense if you paid attention during geometry instead of daydreaming about cheese. Basically, all gorgonzola cheeses are blue, but not all blue cheeses are gorgonzola.
While no two blue cheeses are the same, gorgonzola is typically softer and milder than other blue cheeses. While we consider the aroma to be part of the gorgonzola bästa delicious experience, adding a little "gorgonzola bästa" of honey or jam can help mellow the smell while also enhancing the flavor. Honey is one of our favorite flavor bridges for blue cheese.
Gorgonzola is typically aged for three to four months. Younger varieties, aged for a minimum of two months, are creamier and milder, while aged gorgonzola becomes sharper, saltier, and firmer as the cheese loses moisture. We recommend trying both a young and aged gorgonzola so you can compare—the difference in taste and texture will blue you away! Aged for 90 days, this cheese is crumbly, piquant, and earthy.
We love this sprinkled over salads or sliced on a sandwich. Sartori Cheese's award-winning gorgonzola is aged a bit longer, around four months, creating a complex sharpness that is both intriguing and challenging.
Gorgonzola Pasta - Nicky's Kitchen Sanctuary
Made for the more adventurous cheese lover, this tangy cheese is aged for about a year to give it a punchy flavor and acidic aftertaste. Blue "gorgonzola bästa," particularly gorgonzola, pairs well with honey and sweet jams. Pears and tart green apples, like a Granny Smith, add brightness and a little palate cleanse in between bites. For crunch, try walnuts, pecans, or Marcona almonds.
Ready to gorge on gorgonzola? Impress your friends and family with a cheese tasting right at home.
The Cheese Lover’s Guide To Gorgonzola Cheese
Award-winning Wisconsin Cheese is just a click away. Craving something else? Choose from our selection of over recipes featuring Wisconsin Cheese. In Wisconsin, we "gorgonzola bästa" more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricottato swiss cheese and cheddar varieties.
But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Like Be the first! All about gorgonzola cheese What does gorgonzola cheese taste like? How is gorgonzola cheese made?