When mold becomes tasty: Gorgonzola and its creamy note of spiciness

Gorgonzola is a pasteurized cow milk cheese, very rich, whose molds are due to the adding of selected penicillum spores

Let’s not mistake Gorgonzola with blue cheese or Roquefort which, in spite of being its moldy cousins, are much different. Gorgonzola has gone a long way since it was born, entirely by chance, in an anonymous stable in the town bearing the same name. In 1996, it obtained a DOP denomination, it has its own consortium and its production has to follow a very strict regulation, which also limits its productive area to four provinces: Milano, Pavia, Como and Novara, the latter producing today about 45% of it.   

Gorgonzola is one of the world's oldest blue-veined cheese

Gorgonzola is a pasteurized cow milk cheese, very rich, whose molds are due to the adding of selected penicillum spores.There are two varities: one, called “dolce,” or sweet, is very creamy, mildly spiced and matured for 50 days. The other, matured for 80 days, is harder and spicier 

Gorgonzola is a very old cheese, but its origins are shrouded in legend mystery

Once upon a time, it was called “Stracchino di Gorgonzola” or “green Stracchino,” which suggests it, indeed, originated from stracchino cheese and that , just like it, it was produced during the Fall, when cattle returned from mountain pastures. 

Gorgonzola is a specific type of blue cheese, produced in Northern Italy

An interesting and very tasty recipe is the “torta Gorgonzola,” created with layers of mascarpone cheese and walnuts alternated with fresh Gorgonzola.  

Gorgonzola is a pasteurized cow milk cheese, very rich, whose molds are due to the adding of selected penicillum spores

Gorgonzola is protagonist of numerous other recipes, from pasta to risottos, even if a notable mention should be made of Bergamo’s own recipe of polenta with Gorgonzola, usually enjoyed with a glass of Moscato di Scanzo. 


Non confondiamo il Gorgonzola con il “Blue cheese” o con il “Roquefort” che, sebbene siano parenti da parte di “muffasono veramente molto diversi. 

Ne ha fatta di strada il Gorgonzola da quando, pare, per pura casualità nacque in una stalla in quel dell'omonima cittadina ai giorni nostri. Dal 1996 vanta la denominazione DOP, ha un suo consorzio e la sua produzione segue un disciplinare molto rigido che ne limita la zona di produzione a 4 province: Milano, Pavia, Como e Novara (quest'ultima oggi produce il 45% del totale). 

Formaggio di latte vaccino pastorizzato, grasso le cui muffe sono dovute all'aggiunta di spore di penicillum selezionate.. Esistono due versioni una cosiddetta “dolce” cremosa e in genere leggermente piccante stagionata 50 giorni ed una piccante la cui pasta decisamente più dura ha un sapore molto pungente (stagionatura 80 giorni).  

Il primo nome del Gorgonzola fuStracchino di Gorgonzola” o “Stracchino verdequesto a suggerire proprio che la sua origine fosse lo stracchino per cui, come quest'ultimo, prodotto in autunno quando le mandrie tornavano a valle dagli alpeggi 

Una preparazione interessante quanto gustosa è la “torta gorgonzola” composta da strati di mascarpone e noci alternati a gorgonzola fresco. 

Il Gorgonzola è protagonista di numerose ricette dalla pasta al risotto anche se una nota va alla ricetta bergamasca della polenta e gorgonzola accompagnata dal moscato di Scanzo


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