Americans savor gorgonzola: The timeless Italian cheese sensation
Gorgonzola, one of the most recognizable Italian cheeses, captivates Americans with its unique flavor and culinary uses. It's the perfect middle ground between the delicate, creamy camembert and the intensely flavored French blue cheese. In the U.S., many enjoy pairing gorgonzola with pears or creating pasta dishes with chicken and broccoli in a sauce based on this cheese.
Gorgonzola, an Italian cheese known for its characteristic marbled appearance, features greenish mold threads that penetrate its entire interior. While legend attributes its discovery to a dairyman’s mistake, historical evidence traces the cheese's origin back to the 9th century. It is primarily produced in Lombardy and Piedmont, where natural conditions favor its maturation.
How is gorgonzola made?
The cheese, protected by a DOP certificate since 1996, is made from whole cow's milk, with the addition of rennet, special mold cultures, and penicillin spores. This is a strain of Penicillium glaucum mold, responsible for the cheese's characteristic greenish-blue veining. The aging process lasts from 2 to 3 months, resulting in a range of flavor variations.
Types and uses of the cheese
There are two main versions of gorgonzola: dolce and piccante. Gorgonzola dolce is milder, with less visible mold veins and a creamy texture. In contrast, piccante has a sharper, more intense flavor and a crumbly consistency.
Due to its creamy texture and distinctive, though moderate, flavor, gorgonzola is an excellent base for sauces and casseroles.
It also works well in salads and pairs perfectly with sweet fruits, like caramelized pears.Storage and health benefits
Proper storage is key to maintaining the cheese's quality. It's best to store gorgonzola in its original sealed packaging. However, if the cheese was bought by weight or the packaging lacks a seal, it's a good idea to cut off the rind and wrap the gorgonzola in aluminum foil.
The intense smell of the cheese comes from the rind, which can quickly permeate other products in the fridge. If this happens, you can try to freshen the air with newspaper. It's beneficial to take the cheese out of the fridge an hour before consumption to fully enhance its aroma.
Interestingly, gorgonzola contains no lactose or gluten, and thanks to its penicillin content, it has antibiotic properties. This makes it not only an easily digestible choice for cheese lovers but also potentially helpful in fighting bacteria.
