If you are a blue cheese lover, you are certainly not unfamiliar with gorgonzola cheese.
Gorgonzola is a type of blue cheese made from cow’s milk, it is a soft cheese colored in white or yellow and marbled with blue or blue-green by the Penicillium roqueforti fungus.
If you want to know more about gorgonzola cheese, you can find out more details in this post.
What is Gorgonzola?
Rich plains extending alongside intertwined rivers and lakes make up the majority of the area around Gorgonzola, which is not far from the Italian border. Its namesake, Gorgonzola cheese, is produced in this province, which is known for its Italian food. This blue mold cheese, which is made to look like old porcelain, doesn’t skimp on flavor or decadence. When still young, it is smooth and creamy, with a buttery opening and a gradually approaching slightly acidic finish. Stronger, more tangy, and with a sharp bite to finish, mature versions are more potent.
Cows forage for food naturally on pastures scattered throughout Piedmont and Lombardy, giving the creameries unrestricted, full-bodied milk. The distinct tastes of Gorgonzola are still attributed to these regions, where it was first believed that they arose from the exhaustion of the herded cows.
Gorgonzola has a distinctive appearance and is used in a variety of dishes, such as pizza, pasta, and risottos, to add flavor. On a cheese platter, the white and blue marbling is elegantly displayed and goes perfectly with grapes, honey, and pistachios.
Gorgonzola, which is frequently referred to as blue cheese, is only made from cow’s milk and frequently has milder flavors than other blue cheeses. Its strong Italian artisanal roots, which continue to have an impact on production today, are what really set it apart from other blue cheeses.
How Gorgonzola is Made
To make gorgonzola cheese, whole pasteurized cow’s milk is combined with penicillium roqueforti cultures, enzymes, rennet and salt. Immediately after the milk starts to curdle, the curds are gently cut into small pieces after 20 minutes. The whey is removed, and the curds are then put into molds that are round. The wheels are rotated several times, given time to rest, and then salted. Currently, each wheel weighs around 40 pounds, but as they age, they will become lighter. The finished weight of a gorgonzola wheel is approximately 26 pounds.
The salted wheels are kept in a warm environment for 3 to 7 days, then moved to a cold environment (49°F, up to 95% humidity), where each wheel is punctured repeatedly with thin skewers to allow oxygen to permeate the cheese and create the cheese’s distinctive blue veins. The rind is created by saturating the cheese with a saltwater solution.
The cheese is aged for the last 2 to 6 months. The mild, creamy version requires less aging, while the stronger, crumblier version requires more aging.
Types of Gorgonzola
There are two primary varieties of gorgonzola cheese. The so-called dolce, or sweet gorgonzola, is aged for two months. It has a mild, milky aroma, a sweet, buttery flavor, and a smooth, creamy, spreadable texture. Clearly blue streaks of mold are present. The piccante, or spicy gorgonzola, which has a strong, sharp, flavor, a pungent and spicy aroma, and a compact, crumbly texture, is aged for 3 months or longer, and the color of the streaks is closer to a blue-green.
Uses of Gorgonzola
Gorgonzola is sometimes considered a “dessert” cheese, since it is often featured on cheese platters that are served at the end of a meal. It can be eaten with crackers, spread on crostini, combined with salads, fruits and nuts like pears and figs, and nuts like hazelnuts and walnuts.
Gorgonzola is a high moisture cheese that melts quite easily, making cooking with it a popular practice. It is therefore perfect for making cheese sauces or for adding to pasta, risotto, or as a pizza topping by simply crumbling it. Gorgonzola sauce and grilled steak are traditional pairings.
How to Storage Gorgonzola
Waxed paper, parchment paper, or foil should be used to wrap a gorgonzola wedge before storing it in the fridge. Gorgonzola cheese will last three to four weeks if stored in this manner. It should be removed from the refrigerator and allowed to come to room temperature for at least an hour before serving if it will be a component of a cheese plate.
Substitutes for Gorgonzola
If gorgonzola is unavailable, you can use another blue cheese in its place. A cow’s milk blue cheese made in England is called Stilton, and a cow’s milk blue cheese made in the United States is called Maytag. Blue cheeses are produced all over the world, including Finland, Canada, and Germany. A blue cheese made in France with sheep’s milk is called Roquefort. The most crucial thing when replacing gorgonzola is to use cheeses that are roughly the same age.
Bottom Line
The Italian provinces of Piedmont and Lombardy produce the cow’s milk blue cheese known as Gorgonzola. A type of mold is responsible for the food’s distinctive blue marbling. It has a mild flavor that is rich and smooth. We can use another blue cheese in its place.
Related Reading
Gorgonzola vs. Blue Cheese: What Is the Difference
Why We Can Eat Moldy Blue Cheese
Is Moldy Cheese Healthy to Eat
FAQs
What Is Gorgonzola Cheese Similar to?
Another blue mold cheese named after its place of origin is Roquefort, made from sheep’s milk. Tangy, crumbly and with a unique marbling, this cheese closely resembles its Italian counterpart. Aromatic and pungent, Roquefort holds its own when used as a substitute for Gorgonzola.
What Is the Taste Difference Between Blue Cheese And Gorgonzola?
Gorgonzola tastes milder than other blue cheeses, and it has an even softer texture than its relatives. Note that milder isn’t the same thing as mild overall. Most blue cheeses have a strong flavor, so Gorgonzola is still stronger than some other options you might see on the market.
Is Gorgonzola Good for You?
Gorgonzola is extremely rich in vitamin B2, B6, and B12, which are very important for the nervous and immune systems. In addition, the high calcium and protein content in Gorgonzola cheese makes it beneficial to the heart and the bones.
