Gorgonzola

1. History

Gorgonzola originates from the village of the same name near Milan, first produced around 879 with milk from tired cows after transhumance, initially called stracchino di Gorgonzola. Blue molds appeared in the 12th century, and production expanded to Lombardy and Piedmont regions. It gained international fame in the 20th century with record exports to France and England.

2. Physical characteristics

Made from cow's milk, this blue-veined cheese has a compact cylindrical shape, thin natural rind, and soft, creamy paste with green-blue veins from Penicillium glaucum. It ripens for 5-7 weeks in natural caves or controlled environments. Variants include dolce (mild) and piccante (sharp) with varying textures.

3. Taste profile

Gorgonzola delivers an intense, pungent flavor with creamy, salty, and slightly bitter notes from the blue veins, balanced by lactic sweetness. The dolce version is milder and melt-in-the-mouth, while piccante is bolder and lingering. Pairs perfectly with Italian red wines or in cooking for its bold aroma.

4. Production zone and period

Exclusively produced in Italy's Piedmont and Lombardy regions, especially around Novara and Valsassina, benefiting from ideal pastures and climate. Traditionally autumn-made from post-alpine milk, now year-round. No production in France.

5. Certification

Protected AOP since 1996 at EU level, ensuring geographic origin and traditional methods. Italian DOC since 1953. Managed by the Novara Consortium for brand integrity.