Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. It takes three to six months for Gorgonzola cheese to age. Gorgonzola is an Italian cheese, made from cow’s milk, that is often used for a blue cheese sauce. Composition of Gorgonzola. Gorgonzola, originally named Stracchino di Gorgonzola. Gorgonzola is a type of blue cheese from Italy. Whereas, bleu cheeses can also be made from goat’s milk. Discovered by accident in the early middle ages. A decidedly grown-up, sophisticated and utterly delicious cheese. During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese's characteristic veining. Cow’s, sheep’s or goat’s milk and Penicillium glaucum mold. Unskimmed cow's milk is used while preparing the cheese. It is frequently used in Italian cooking. It can be eaten on burgers or included in a blue cheese salad. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance. Yes, the mold in the Bleu Cheese is perfectly safe to eat. It is now produced in the northern Italian regions of Piedmont and Lombardy. Bleu cheese is made from Penicillium glaucum mold and many different types of milk, including cow's milk, sheep’s and goat’s milk. 1 ounce (28 g) of gorgonzola contains 100 calories, 9g of fat, 375mg of sodium, 1g of carbohydrate and 6g of protein. "[7], For the town in the province of Milan, see, Learn how and when to remove this template message, "CFR - Code of Federal Regulations Title 21", Consortium for the Protection of Gorgonzola Cheese, https://en.wikipedia.org/w/index.php?title=Gorgonzola&oldid=994318929, Italian products with protected designation of origin, Cheeses with designation of origin protected in the European Union, Articles needing additional references from April 2008, All articles needing additional references, Articles needing additional references from July 2017, Creative Commons Attribution-ShareAlike License, This page was last edited on 15 December 2020, at 02:44. Although the more French-sounding "blue cheese" became popular in America a few decades ago, the original name for this cheese in English is "blue cheese". Gorgonzola has been determined to be a generic term in legal systems around the world, including Australia where it was ruled that the term “gorgonzola” is and is generic.[6]. Gorgonzola is a type of bleu cheese where blue-green veins run throughout the cheese. Gorgonzola cheese is a traditional, creamery and co-operative, blue cheese from the Lombardy region of Italy. Gorgonzola may be eaten in many ways, as all blue cheeses. Italy’s iconic blue cheese was born in A.D. 879 in the picturesque town of Gorgonzola, near Milan.Its birth, as with most sublime culinary treats, was a mistake. Web. Penicillium glaucum mold is added to create the blue green veins in the cheese. The Bergamo region of Italy has a traditional dish that combines Gorgonzola with polenta. A distinctly bolder, more assertive cheese than its soft and gentle siblings. Blue cheese usually has a strong smell and sharp, salty taste. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. Today, it is inoculated directly with the mold spores, to guarantee that the cheese is colonized by the right mold. The green-blue marbling effect was added in the 11th century. Aged in a cave for 3-4 months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. How Gorgonzola is made Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Gorgonzola has been produced in the Italian town of Gorgonzola since 879 AD. SOIs establish the common name for a food and define the basic nature of that food and its ingredients. Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔla]) is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. May be melted into a risotto, served with pasta or as a pizza topping. Bleu d’ AuvergneThis are a handful of similarities with Gorgonzola. Gorgonzola is typically eaten as a topping. gorgonzola has blue-green veins that run throughout the cheese. Production of Gorgonzola. Gorgonzola cheese is a type of blue cheese. When produced from goat’s milk, the cheese is more firm, crisp, and salty. The gorgonzola cheese is used for topping, for pizza and pasta etc. Gorgonzola Dolce has a delicate complexity and intense flavour that keep you coming back for more. The green-blue marbling effect was added in the 11th century. This is a younger version of an aged Gorgonzola and is most loved for the soft, spreadable texture. [1]. In his 1972 book Ulysses on the Liffey, critic and Joyce scholar Richard Ellmann suggests that "Besides serving as a parable that life breeds corruption, Gorgonzola is probably chosen also because of Dante's adventures with the Gorgon in the Inferno IX. It can be melted into a risotto, eaten with pasta or used on pizza. For a blue cheese salad dressing, Cook’s says the best blues to go with would be Stilton, Roquefort, Bavarian Blue, Gorgonzola, or Cabrales. Gorgonzola may be soft and creamy or firm and crumbly, with the mold providing a strong and tangy flavor. It is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. [5], Under EU law, Gorgonzola enjoys Protected Geographical Status. There is a whole range of endless cheeses that come under the name ‘blue cheese’. The name comes from Gorgonzola, a … It is often added to salads, either straight or as part of a blue cheese dressing. Gorgonzola is now one of the most popular cheeses with mold, which is why it is produced in large factories throughout the northeastern part of … One, it is made with cow’s milk. Generally, it takes three to four months to attain full ripeness. It’s more versatile than you might think, working beautifully in comforting dishes including beefy burgers, risottos, traybakes and more. 1 ounce (28g) of bleu cheese contains 100 calories, 8.1g of fat, 395mg of sodium, 0.7g of carbohydrate and 6.06g of protein. It is made in various sizes. Gorgonzola is one of the world's oldest blue-veined cheeses. It contains 5.3 g of saturated fat. Bleu cheese has a sharp and salty taste with a strong smell. does not allow for the production of these toxins.This is the reason it is considered safe to eat the mold in bleu cheese. Our personal favorite: Spread gorgonzola crumbles into butter, and use it as a strong, melty, pour-over topper for grilled or broiled meats. [4] Whole cow's milk is used, to which starter bacteria are added with spores of the mold Penicillium glaucum. Termed DOP in Italy, this means that gorgonzola sold in the European Union can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria). It is aged in a cave for 3-4 months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. Gorgonzola Blue Cheese. In creating gorgonzola, starting bacteria is added to milk, along with Penicillium glaucum mold . Gorgonzola Piccante has a firmer paste with a close, dense, mouth-filling texture. Fresh figs, dates and dried apricots all like to hold hands with this bold blue. Gorgonzola is a famous blue cheeseoriginating in Italy, with a distinctive smell which many liken to old shoes. Gorgonzola is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. There are two varieties of Gorgonzola, which differ mainly in their age: the less aged Gorgonzola Dolce (also called Sweet Gorgonzola) and the more aged Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola). 30 Dec 2020. Bleu cheese can be eaten on its own or crumbled or melted over other foods. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheese pizza). The US Code of Federal Regulations Title 21--FOOD AND DRUGS, CHAPTER I--FOOD AND DRUG ADMINISTRATION, SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION establishes the production process of “gorgonzola” cheese. The United States Food and Drug Administration has established what are known as standards of identity (SOIs). Gorgonzola is made from unskimmed cow’s or goat’s milk. One of the most famous forms of bleu cheese, Roquefort, was invented in 1070 AD, while Stilton was discovered in the 18th century. < >. Unskimmed cow’s or goat’s milk and Penicillium glaucum mold. Edit or create new comparisons in your area of expertise. As the name may suggest, gorgonzola is an Italian cheese made from either goat's or unskimmed cow's milk or a combination of the two. The longer the aging process, the stronger the taste will be. Gorgonzola Cheese is a type of Blue Cheese that hails from the Italian region of Gorgonzola. It is often used as a topping for steak, sometimes in the form of a sauce with Port or other sweet wine. In terms of production a Gorgonzola is always strictly made from whole cows milk. Nutrition is as follows: 1 ounce (28 grams) of gorgonzola contains 100 calories, 9 g of fat, 375 mg of sodium, 1 g of carbohydrate and 6 g of protein. Bleu cheese is injected with Penicilliuem glaucum mold and aged for several months in a temperature-controlled environment, such as a cave. Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. It also contains 5.3g of saturated fat. It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Even though Gorgonzola isn’t at the top of the list, I liked it just … The greenish-blue penicillin mold imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. This SOI, in addition to establishing “gorgonzola” as the product name for this type of cheese for production in the United States, would also apply to any “gorgonzola” cheese imported from non-United States countries. Rich & Sumptuous Blue Cheese. Molds that produce mycotoxins and aflatoxins are considered toxic. 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