Introduction
It’s hard to miss the striking blue-green veins running through a wedge of gorgonzola, but have you ever wondered how they got there? Beyond its bold, pungent flavor and creamy texture, gorgonzola’s signature marbling is the result of a fascinating cheesemaking process that combines science, craftsmanship, and time-honored tradition.
In this guide, we’ll dive into the science behind gorgonzola’s blue veins, take a trip through its rich history, and study the differences between its varieties. Plus, we’ll share the best ways to use and pair this beloved blue cheese, including some outstanding Wisconsin-made gorgonzola options.
What Creates the Blue Veins in Gorgonzola?
The blue veins in gorgonzola are created by a special mold called Penicillium glaucum, which is added during the cheesemaking process. Once the cheese forms, it’s pierced with needles to let air in, helping the mold grow and create those distinctive streaks.
Penicillium glaucum Mold
Mold might sound unappetizing, but in cheesemaking, it’s essential for flavor and texture development. Penicillium glaucum is introduced to the cheese curds before they’re pressed. Unlike other blue cheeses, which often use Penicillium roqueforti, P. glaucum gives gorgonzola a slightly milder, earthier flavor while still delivering the robust flavor that blue cheese lovers crave.
The Needling Process
After the cheese has been formed and has begun aging, it is pierced with thin needles to create small air channels throughout the wheel. These air pockets allow oxygen to enter, stimulating the growth of the mold and creating the iconic blue-green veins. Think of it as extreme acupuncture for cheese—except instead of relieving stress, it creates that deliciously funky flavor we all love (or fear). Without this process, the mold would remain dormant, and the cheese would lack its signature marbling and distinct blue cheese taste.
Aging Process
Gorgonzola is aged in cool, humid environments for about two to four months, during which time the mold continues to develop, enhancing the cheese’s striking flavor and creamy yet crumbly texture. The cheese aging process allows the mold to work its magic, breaking down proteins and fats to create the complex flavors that make gorgonzola so distinctive.
Impact on Flavor and Texture
The mold doesn’t just create the blue veins—it plays a significant role in shaping gorgonzola’s tangy, earthy, and slightly spicy flavor. Younger gorgonzola is milder and creamier, while longer-aged varieties become more piquant. The balance of creaminess and crumbliness also depends on how long the cheese is aged.
What Is Gorgonzola?
Definition
Gorgonzola is a traditional Italian blue cheese named after the town of Gorgonzola in northern Italy. One of the world’s oldest blue cheeses, it has been made for over 1,000 years and remains a staple in Italian and international cuisine. When Italian immigrants arrived in Wisconsin, they brought their cheesemaking traditions with them. They adapted their methods to the rich, high-quality dairy of the Midwest, creating Wisconsin-style gorgonzola that retains the spirit of its Italian counterpart while developing its own regional identity. Today, Wisconsin is home to some of the best gorgonzola outside of Italy.
The Evolution of Gorgonzola Dolce and Piccante
Historically, gorgonzola wasn’t neatly divided into two categories. Cheesemakers crafted it based on available milk, environmental conditions, and desired flavor intensity. Italy clearly distinguishes between the milder, Gorgonzola Dolce, and stronger flavored Gorgonzola Piccante, but in the U.S., the distinction is often blurred. In Italy, the two varieties are clearly defined, but in the U.S., the distinction is often blurred. Many American versions of gorgonzola fall somewhere between the two, making each cheesemaker’s version unique.
Must-try Wisconsin Gorgonzolas
While Italy may be gorgonzola’s birthplace, Wisconsin has perfected its own versions. Some of the state’s top cheesemakers produce outstanding gorgonzolas that rival their European counterparts. Here are a few standout Wisconsin-made options:
- BelGioioso – Started by Italian-American immigrants, BelGioioso brings a passion for all Italian cheeses, including their Crumbly Gorgonzola. Aged for 90 days in special caves, this gorgonzola is perfect on salads, sandwiches, and more!
- Carr Valley Cheese – Producing artisan cheeses for over a century, Carr Valley’s Glacier Gorgonzola is rich, creamy, and beautifully veined.
- Hook’s Cheese – Renowned for their aged blue cheeses, Hook’s offers a robust, lively gorgonzola that’s perfect for those who love a cheese with character.
- Roth Cheese – Known for their award-winning blue cheeses, Roth’s Buttermilk Gorgonzola offers a Wisconsin take on creamy, flavorful blue cheese.
Differences in Flavor, Texture, and Usage
Gorgonzola is a cheese with a dual personality—soft and creamy in one form, sharp and crumbly in another. If gorgonzola were a dinner party, Dolce would be casually sipping wine and making polite conversation, while Piccante would be loudly debating the merits of existentialism between tequila shots.
Flavor
- Dolce: Mild, slightly sweet, and creamy, making it approachable for those new to blue cheese.
- Piccante: Intense, bright, and zesty, with a more assertive blue cheese taste.
Texture
- Dolce: Soft, spreadable, and almost buttery.
- Piccante: Firmer and crumbly, with a denser structure.
Usage
- Dolce: Perfect for spreading on crackers, stirring into risottos or pasta, or melting into sauces.
- Piccante: Ideal for crumbling over salads, adding to cheese boards, or pairing with robust flavors.
How to Use and Pair Gorgonzola
Gorgonzola’s full-bodied, complex flavor makes it an incredibly versatile cheese in both cooking and pairing. Its creamy-yet-crumbly texture allows it to melt beautifully into dishes, while its signature zesty notes add depth to everything from salads to sauces. While Gorgonzola Dolce and Gorgonzola Piccante have distinct characteristics, they can both be used in similar ways to elevate dishes or enhance food and wine pairings.
Cooking with Gorgonzola
- Stir into creamy pasta sauces, such as gorgonzola gnocchi or risotto.
- Melt over steak, burgers, or roasted vegetables.
- Crumble into salads for an added punch of flavor.
Pairing Suggestions
Fruits
Figs, pears, apples, and grapes complement gorgonzola’s boldness with their natural sweetness.
Nuts
Walnuts and almonds add an earthy crunch that balances gorgonzola’s creamy richness.
Wines
- Sweet Wines: Moscato, Port, or Sauternes help mellow out gorgonzola’s intensity.
- Bold Reds: Barolo, Cabernet Sauvignon, or Amarone stand up to the cheese’s sharpness and bring out its complex notes.
(Note: Any type of gorgonzola—Dolce or Piccante—can work for these pairings, so don’t stress too much about which one to use!).
Conclusion
Gorgonzola’s signature blue veins are more than just a visual hallmark—they’re the result of an intricate aging process that gives this cheese its unmistakable flavor and texture. Whether you prefer the mild creaminess of Gorgonzola Dolce or the sharp bite of Gorgonzola Piccante, this legendary blue cheese offers a world of culinary possibilities. And with Wisconsin’s rich cheesemaking heritage, you don’t have to travel to Italy to experience high-quality gorgonzola—some of the best can be found right here in America’s Dairyland.
FAQs About Gorgonzola
What cheese is closest to gorgonzola?
If you love gorgonzola but want to explore similar cheeses, Roquefort, Stilton, and Danish Blue are your best bets. Roquefort is sharper and made from sheep’s milk, Stilton is creamier with a slightly nutty finish, and Danish Blue is a milder, budget-friendly option.
How do you eat gorgonzola cheese?
Gorgonzola is as versatile as it is flavorful. You can spread gorgonzola on bread or crackers, crumble gorgonzola over salads, or melt it into creamy pasta sauces and risottos. It also works beautifully on pizzas, burgers, and even as a distinctive topping for steak. If you’re feeling fancy, pair it with honey and walnuts for an easy appetizer that balances its tangy bite.
How can you tell when gorgonzola has gone bad?
Gorgonzola already has mold, so how do you know when it’s really past its prime? Look for an ammonia smell, excessive sliminess, or mold that looks different from the usual blue-green veins (think pink, orange, or black patches). If it’s dried out or has an off-putting sour taste, it’s time to say goodbye. To keep your cheese tasty for as long as possible, make sure you follow our cheese storage tips.
What pairs well with gorgonzola?
Gorgonzola plays well with a variety of flavors. Some classic pairings include:
- Fruits: Pears, figs, grapes, and apples balance the cheese’s flavor with natural sweetness.
- Nuts: Walnuts and almonds add crunch and earthiness.
- Honey and Jams: A drizzle of honey or a spoonful of fig jam enhances the creaminess of Dolce or contrasts beautifully with Piccante.
- Wines: Sweet wines like Moscato or Port mellow out the sharpness, while bold reds like Cabernet Sauvignon or Barolo match its intensity.
What can I substitute for gorgonzola?
If you’re out of gorgonzola or need a milder alternative, try a creamy blue cheese. For something stronger, Roquefort packs a punch. If you're looking for a Wisconsin-made option, Hook’s Blue or Carr Valley’s Glacier Blue can fill the void.
Are gorgonzola and blue cheese the same?
All gorgonzola is blue cheese, but not all blue cheese is gorgonzola. Blue cheese is a broad category of cheeses made with blue or green mold, including Stilton, Roquefort, and Danish Blue. What makes gorgonzola unique is its Italian origin, specific use of Penicillium glaucum, and rich, creamy texture that varies between Dolce and Piccante.
