Gorgonzola cheese

Gorgonzola cheese . Cheese Italian table, creamy and creamy pasta, made with milk whole pasteurized of cow that comes in two varieties: sweet and spicy. The existence of this cheese has been known since the Middle Ages , although it was only in the 11th century when it began to have the moldy appearance that it currently has. It is frequently used as an ingredient in various dishes of Italian cuisine .


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  • 1 History
  • 2 types
  • 3 Elaboration
  • 4 Nutritional values
  • 5 gastronomic uses
  • 6 Sources


The name comes from the commune of Gorgonzola , a small city near Milan ( Italy ), where the cheese was first documented in 1879; however, there is currently a dispute over geographical location in other cities and regions within Italy. In 1996 it was approved by the European Commission to appear on the DOP product list with Reg. Cee No. 1107/96. The form is listed in the law, the weight of approximately 12 kg , the aluminum foil wrapping all forms part of the Protected Designation of Origin with the name “Gorgonzola”.


There are two main varieties or types of gorgonzola cheese:

  • Sweet, presenting a creamy and morbid appearance with a particular and slightly spicy characteristic flavor
  • Spicy, with a more intense and aromatic flavor and much more consistent and brittle pasta.


This product cures for at least 50 days for the sweet type and more than 80 days for the spicy type. In its preparation, the fungus Penicillium roqueforti is added to pasteurized cow’s milk for fermentation. In the traditional process the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus were added and on the mold spores Penicillium glaucum . The curing process of wheyIt is done at low temperature, during the curd, skewers are inserted so that molds proliferate in the cavities of the perforations, thus giving that marbled color of blue streaks. The final product is cured for a period of three to four months, the duration of the process will depend on the final consistency that you want to give to the pasta. By lengthening the curing time, the cheese becomes creamier.

The cheese is produced in the provinces of Bergamo , Brescia , Biella , Como , Cremona , Cuneo , Lecco , Lodi , Milan , Novara , Pavía , Varese , Verbania , Vercelli and some communes in the province of Alessandria (such as Casale Monferrato ). All of them have the Italian and European designation of origin.

Nutritional values

(measured values ​​for 100  g )

  • Energy: 314  kcal/ kJ 1299
  • carbohydrates: 0 g
  • protein: 18  g
  • Lipids: 27 g
  • Phosphorus: 280 mg
  • Calcium: 530 mg
  • Vitamins: A, B1, B2, B6, B12, PP.

Gastronomic uses

Thanks to its peculiar and intense flavor, it is used as an ingredient in different dishes of Italian cuisine. For example it is added in the final cooking of the risotto or it is used to prepare the sauce for the pasta. It is part of the ingredients of the traditional dish called polenta . On certain occasions it is added to pizza , for example with onion slices. However, the most popular use of cheese is spread on white Italian bread accompanied by endive leaves . It is also used as a dessert , after a meal, along with various fruits such as pears or nuts.


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