What is gorgonzola cheese?
Gorgonzola is a type of blue cheese that originated in northern Italy. Cheesemakers introduce a Penicillium glaucum mold as gorgonzola is made, which eventually grow into blue-green veins of mold spores as the cheese ages. Gorgonzola may be soft and creamy or firm and crumbly, with the mold providing a strong and tangy flavor.
How is gorgonzola cheese made?
Gorgonzola is typically made with unskimmed cow's milk. As the milk curdles, separating curds from whey, cheesemakers introduce a Penicillium glaucum mold to the cheese. As the cheese ages, metal rods are inserted and removed into the cheese in a process called "needling," which creates air pockets where the mold spores can grow into the characteristic blue-green veins. Gorgonzola is usually aged for several months and gets firmer as it ages.
Is there a difference between blue cheese and gorgonzola?
The term "blue cheese" refers to a category of cheeses that contain spots or veins of the mold Penicillium. Gorgonzola is one type of blue cheese, originally produced in northern Italy. Blue cheese may be made from cow's, sheep's, or goat's milk, while gorgonzola is primarily made from unskimmed cow's milk. Gorgonzola tends to have a milder taste and softer texture than other types of blue cheese.