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For the town in the province of Milan, see Gorgonzola, Milan.
Gorgonzola and a pear.jpg Gorgonzola 1.jpg
Country of origin Italy
Region, town Gorgonzola
Source of milk Cow
Pasteurized Yes
Texture Soft and crumbly
Fat content 25-35%
Aging time 3–4 months
Certification Italy: DOC from 1955;
EU: PDO from 1996[1]

Gorgonzola (/ɡɔrɡənˈzlə/; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined 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.


Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the eleventh century. However, the town's claim of geographical origin is disputed by other localities.[2]


Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria is added, along with spores of the mold Penicillium glaucum. Penicillium roqueforti, used in Roquefort cheese, may also be used.[citation needed] The whey is then removed during curdling, and the result aged at low temperatures.

During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola).

Under Italian law, Gorgonzola enjoys Protected Geographical Status. Termed DOP in Italy, this means that it can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria).


Pizza Trieste with Gorgonzola and apples.

Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers;[citation needed] usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine. It is frequently[citation needed] offered as pizza topping. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheeses pizza).

See also[edit]


  1. ^ "Gorgonzola". Archived from the original on 2004-11-15. Retrieved 2013-03-01.  (Italian)
  2. ^ The birthplace of Gorgonzola. Maybe. | csmonitor.com

External links[edit]