Gorgonzola

Gorgonzola
Country of originItaly
RegionLombardy
TownGorgonzola
Source of milkCow
PasteurizedYes
TextureSoft and crumbly
Fat content25–35%
Aging time3–4 months
CertificationItaly: DOC from 1955;
EU: PDO from 1996[1]
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Gorgonzola (/ˌɡɔːrɡənˈzlə/, Italian: [ɡorɡonˈdzɔːla]) is a veined protected designation of origin (PDO) Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.[2] Outside the European Union and the countries recognizing the geographical origin protection, the name Gorgonzola can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese.

  1. ^ "Gorgonzola" (in Italian). Archived from the original on 2004-11-15. Retrieved 2013-03-01.
  2. ^ "Gorgonzola DOP". BuonaLombardia. Regione Lombardia. 18 March 2020. Retrieved 5 April 2020.