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Italy's oldest blue cheese. Blue-veined. Delicately flavored. When
young it is semi-soft, almost creamy, and it becomes firmer and flakier as
it ages with a more pronounced taste. The rind is edible.
Food Pairings: black olives, radicchio
Drink Pairings: amarone, Barolo, Marsala
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Milk Used |
Aging Period |
Color |
Texture |
Flavor |
Purchase Unit |
Gorgonzola Cheese
(Gôr-gon-zō-la)
(Italy) |
Cow’s
milk. In Italy,cow’s milk or goat’s milk or mixtures of these |
3 to 12 months |
White inside streaked with blue-green mold; tan outside |
Semisoft; may be crumbly, pasty; less moisture than blue |
Dry, spicy |
Unit: 3- to 13-lb. wedges and cylinders, 20-lb. tub |
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Milkfat in solids: |
50.0% minimum |
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Moisture |
42.0% maximum |
Uses: Appetizers, snacks, salads, dips, sandwich spreads; good with
crackers, dessert
[ Adelost Cheese ] [ Blue Cheese ] [ Gorgonzola Cheese ] [ Roquefort Cheese ] [ Saga Cheese ] [ Stilton Cheese ] [ Wensleydale Cheese ]
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