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Gorgonzola.
Italian DOP cheese made from cow's milk, with a blue-veined and creamy paste, white or light yellow veined with green, and a natural grey rind marked with red.
The beginnings of its production date back to the early Middle Ages, but it is only since the 11th century that it has been marbled with blue. This blue-veined cheese used to be produced in the village of Gorgonzola, just outside Milan, in Lombardy. It is now also produced in Piedmont.
It has a peculiar production technique: the hot curd from the morning milking is placed at the bottom, side and top of the moulds, while the cold curd from the evening is introduced in the middle.
This creamy Italian cheese comes in a mild and a tangy version, depending on how long it's aged. If it's two months, the Gorgonzola is rather round in the mouth, with a nutty aftertaste. Beyond three months, the flavor of this creamy Italian cheese becomes more pronounced.
In a cool place (8-10 degrees) and protected from light, such as a cellar or the crisper of the refrigerator. And in its original paper or, failing that, in cling film, after stripping it of its crusts.
As you like it! This creamy Italian cheese is loved by young and old alike, and its creaminess is at home on a slice of farmhouse bread as well as in a quiche or rather, as in its native country, on a delicious four-cheese pizza!
