Where Gorgonzola Comes From

Gorgonzola cheese gets its name from the town of Gorgonzola, located just outside Milan in northern Italy. It has been made there for over 1,000 years. Originally crafted by local farmers to preserve milk before refrigeration existed, Gorgonzola’s natural blue veins are created by adding cultures like Penicillium glaucum or Penicillium roqueforti during the cheese-making process. These cultures are then allowed to grow by piercing the cheese with needles, letting air in and forming the blue mould inside.

There are two main types of Gorgonzola:

• Gorgonzola Dolce: This is the milder and creamier version, often preferred for its soft, spoonable texture.
• Gorgonzola Piccante: A stronger and more matured version, aged longer and with a crumblier texture and punchier flavour.

Both kinds are protected by the DOP (Protected Designation of Origin) label, meaning they must be produced in specific regions of Italy using traditional methods.

What Makes Gorgonzola Special?

The first thing we notice about Gorgonzola is its appearance. The blue-green streaks running through the cheese are not only beautiful but also full of character. They give the cheese its sharp, tangy taste that balances delightfully with the creamy base.

When we taste Gorgonzola Dolce, its texture is rich and nearly spreadable, melting on the tongue with a slightly sweet finish. It pairs well with fruit, honey, or even a crusty baguette. Gorgonzola Piccante is firmer and bolder, perfect for those who enjoy intense flavours, especially with a glass of red wine or on a cheese board with cured meats.

Gorgonzola doesn’t just stand alone. It lifts dishes with its strong personality. Stirring it into risottos, crumbling it over salads, or melting it into pasta sauces are just a few ways to make meals memorable.

A Staple in the Cheese Shop Nantwich Collection

At Cheese Shop Nantwich, we’ve sampled hundreds of cheeses from around the world, and Gorgonzola always holds a special place. We love recommending it to customers curious about branching out from classic choices. When people walk through our doors looking for something bold, Gorgonzola is often the answer.

We also offer a variety of other Italian cheeses that pair beautifully with Gorgonzola or help to build an Italian-inspired cheese board. For example, Fontina is another rich and semi-soft cheese from Italy. It’s great with Gorgonzola because of its subtle nutty flavour that balances the boldness of blue cheese.

If you’re in the mood for something creamier, the Dolcificato Costa al Mascarpone offers an indulgent texture that contrasts wonderfully with the tangy strength of Gorgonzola.

And for something rustic and unlike any supermarket cheese, we recommend trying Occelli in Foglie di Castagno, a unique cheese aged in chestnut leaves that brings a woodland flavour to your cheeseboard.

Or discover the Pecorino di Brisighella, a sheep’s milk cheese from Italy with a salty tang that contrasts nicely with the rich creaminess of Gorgonzola.

These cheeses not only pair well together but also bring out different flavour notes that make each bite exciting.

How to Eat and Pair Gorgonzola

Gorgonzola is incredibly versatile when it comes to pairing. Whether you’re planning a dinner party or just a quiet lunch at home, this cheese can shine in many settings.

Here are some of our favourite ways to eat Gorgonzola:

1. On a Cheeseboard

Serve Gorgonzola with crusty bread, dried fruit like figs or apricots, and nuts such as walnuts. Add some mild cheeses like Brie or Fontina to offer a variety of flavours.

2. In Pasta or Risotto

Melt Gorgonzola into a creamy pasta sauce or stir it into risotto for a tangy depth. It works beautifully with mushrooms, spinach, or pancetta.

3. With Steak or Burgers

Crumble Gorgonzola over grilled meat to add richness and sharpness. It’s a great match for juicy steaks or gourmet burgers.

4. On Pizza

Forget the usual mozzarella-only option. Add small chunks of Gorgonzola on a pizza with caramelised onions and prosciutto for a luxurious twist.

5. With Fruit and Honey

Pairing Gorgonzola with sweet ingredients like pears, grapes, or a drizzle of honey brings out its creamy sweetness. It’s a simple treat that feels decadent.

Gorgonzola pairs well with wines, too. For Gorgonzola Dolce, go for sweet wines like Moscato or a light dessert wine. For Piccante, try bold reds like Barolo or Amarone, which hold their own against the cheese’s strength.

How Is Gorgonzola Made?

The cheese-making process of Gorgonzola is traditional yet simple enough to grasp. First, cow’s milk is warmed and mixed with rennet. Once the curds form, they’re cut and placed into moulds. The cheese is then salted and pierced with long needles to allow the air inside. This is when the blue mould starts to grow.

The cheese is left to age, with Gorgonzola Dolce needing just 2 to 3 months, while Piccante requires up to 12 months. Over time, the texture, taste, and colour of the cheese develop into the famous Gorgonzola we all know.

We love how this old-world method continues to be used by modern cheesemakers who respect tradition but take care with every detail.

What Makes Gorgonzola Different from Other Blue Cheeses?

People sometimes confuse Gorgonzola with other blue cheeses like Roquefort or Stilton. While all are blue-veined, their differences make each one unique.

• Milk Source: Gorgonzola is made with cow’s milk, while Roquefort uses sheep’s milk.
• Texture: Gorgonzola, especially the Dolce version, is creamier compared to the crumbly nature of many other blue cheeses.
• Flavour: Gorgonzola has a mellow and sometimes sweet taste in its younger versions. Roquefort is sharper, and Stilton is earthier and nuttier.

Each one offers something different, but Gorgonzola stands out for its versatility and approachability, especially for anyone just starting to try blue cheese.

FAQs About Gorgonzola Cheese

Is Gorgonzola safe to eat during pregnancy?
Gorgonzola, being a soft blue cheese made from pasteurised milk, can carry a slightly higher risk of bacteria like Listeria. Pregnant people should consult their doctor before eating it.

Can Gorgonzola be frozen?
It can be frozen, but it may alter the texture. We suggest eating it fresh for the best experience.

How should Gorgonzola be stored?
Wrap it in wax paper or foil and then place it in a container in the fridge. Avoid plastic wrap that prevents airflow.

How long does Gorgonzola last once opened?
Once opened, it should be eaten within 1-2 weeks. Over time, the flavour strengthens.

Is Gorgonzola suitable for vegetarians?
Some versions use animal rennet, so check the label if you are a vegetarian.

Final Thoughts and Where to Get Gorgonzola

Gorgonzola cheese is bold, creamy, and bursting with character. Whether you try the mellow Dolce or the stronger Piccante, you’re in for a real treat. Its rich taste and smooth finish make it one of our favourites at Cheese Shop Nantwich.

If you’re looking to try Gorgonzola or want to explore other remarkable Italian cheeses like Fontina, Dolcificato Costa al Mascarpone, cheeseshopnantwich