Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.
This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.
Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes.

Gorgonzola

Consortium for the Protection of the Gorgonzola Cheese

Gorgonzola Cremificato is a soft Italian blue cheese from Lombardia, Italy. Made from pasteurised cow’s milk, it takes 1-2 months to fully mature.
Gorgonzola Cremificato is smooth and creamy in texture. The cheese is mild and relatively sweet in taste with rich and grassy aroma.
A famous dessert cheese, used in sauces as well for deserts with fresh pears, apple and a sprinkle of honey. Gorgonzola Cremificato goes well with wines like Pinot Blanc, Sauternes and Moscati Passito.

Gorgonzola Cremificato

Appointed and supervised by the Italian Government, a Consortium for the Protection of Gorgonzola Cheese was established in 1970 to monitor and ensure full compliance with and enforcement of national and international legislations protecting “gorgonzola” designation of origin.

Consortium for the Protection of the Gorgonzola Cheese

Gorgonzola

Gorgonzola Cremificato

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