Gorgonzola [gore-gon-ZOH-lah]
is Italy’s precious blue cheese and one bite can send your taste buds swirling with both sharp and sweet sensations. Originally produced in the town of Gorgonzola, Lombardy, in the center of northern Italy, it reached D.O.C. status in 1955. Inspectors rate the quality of Gorgonzola by the amount of mold in their interiors; the ones with the most greenish-blue mold are rated as superior.

Origin:  Lombardy, Italy
Milk: Pasteurized Cow        Rennet Type:   Animal       Age:  over 3 months
Look: Reddish rind with a light yellow interior, blue-veined
Feel: firm but moist
Smell: pungent, nutty
Taste: nutty, sweet and sharp
Pairs well with: Sauternes, Muscat, or other similar fruity dessert wines
Tastes good with:  Berries, pears, peaches , honey, almonds
Recipes: Mini Beef-and-Sage Sliders with Gorgonzola
Farfalle with Zucchini and Gorgonzola