Gorgonzola
Gorgonzola: The Italian Blue Cheese
Gorgonzola is one of the most appreciated and well-known blue cheeses in Italy and around the world. Originating from the province of Milan, this Protected Designation of Origin (PDO) cheese is made from whole milk of Bos taurus and characterized by a strong presence of green veins due to the Penicillium glaucum mold.
But what is the history of this cheese and what are the production areas?
History of Gorgonzola
The exact date of the birth of Gorgonzola is not known, but some documents date back to 879 AD. Initially, the cheese did not have the characteristics of colored veins, which only appeared after the 11th century. It is said that the original recipe was discovered accidentally by a cowherd in Gorgonzola, near Milan. Lacking the utensils for milk processing, the cowherd mixed the morning curd with that of the previous evening, resulting in a cheese with green veins.
Gorgonzola production grew significantly in the 19th century, so much so that it was exported to England and other European countries.
In 1996, Gorgonzola cheese was registered in the PDO product list and must be produced according to a precise specification.
Gorgonzola Production Areas
PDO Gorgonzola cheese can only be produced in certain areas of Lombardy and Piedmont. These include the provinces of Bergamo, Brescia, Biella, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Monza and Brianza, Novara, Pavia, Varese, Verbano-Cusio-Ossola, Vercelli and some municipalities in Alessandria.
For the production of PDO Gorgonzola cheese, it is necessary to use pasteurized cow's milk, so milk from sheep, goats, or buffalo is not used.
The Gorgonzola Festival
A mention cannot be missing of the Sagra del Gorgonzola, a festival held every year in Gorgonzola, in the province of Milan, towards the end of September. During the festival, dishes based on gorgonzola and other typical local products are offered.
Gorgonzola Production and Consumption
Gorgonzola comes in various shapes, including the most common ones of around 1.5 kg, 2.5 kg, and 4.5 kg. It is the second PDO cheese in the world for production, after Grana Padano, and the fifth most exported Italian cheese in the world: in 2019, over 18,000 tons of gorgonzola were exported.
Gorgonzola is a very versatile cheese in the kitchen. It can be used to prepare pasta dishes, risottos, salads, but also as an ingredient for sandwiches and focaccias.
Conclusions
In conclusion, Gorgonzola is a much-loved blue cheese in Italy and around the world. Its production is linked to specific areas of Lombardy and Piedmont and must comply with a precise specification to be considered PDO. The Sagra del Gorgonzola is a festival loved by the inhabitants of the province of Milan and offers the opportunity to taste dishes based on this cheese. Gorgonzola can be used in many different ways in the kitchen, but its distinctive flavor is always recognizable.
