Gorgonzola is Italy’s oldest cheese that has been made for over a thousand years, and it is no surprise that its birthplace is in the northern city of Milan. Gorgonzola is a blue cheese that is aged for a minimum of 80 days and sometimes up to 18 months. It is a creamy, crumbly, and sharp cheese that can be eaten on its own or incorporated into many dishes. Here’s everything you need to know about gorgonzola and its importance to Milan.

A brief history of gorgonzola

Gorgonzola was first made in a small town near Milan called Gorgonzola in the early 12th century. The cheese-making process was perfected by the monks of the nearby monastery of Gorgonzola, who added mold spores to the milk during the cheese-making process. Gorgonzola became increasingly popular among the local population and eventually became a family business. By the 15th century, the Duke of Milan declared that gorgonzola was to be produced exclusively by the local cheese makers. Since then, gorgonzola has become a staple Italian cheese, widely celebrated for its taste and versatility.

The making of gorgonzola

Traditionally, gorgonzola is made from cow’s milk, which is warmed, and then a starter culture is added to it. Once this mixture coagulates, it is cut into small pieces to form curds, which are then drained and mixed with a blue mold called Penicillium roqueforti. The curds are then placed into cylindrical molds and left to age for a period of 80 days to 18 months. During this period, the cheese is pierced, allowing air to enter and aid in the growth of the blue mold.

Gorgonzola and Milan

Milan is known for its fashion, football, and, of course, its food. Gorgonzola is a crucial ingredient in Milanese cuisine, and it is used in many local dishes. One of the most popular dishes is the Risotto alla Milanese, which is a creamy risotto made with saffron and gorgonzola. Another popular dish is the Gorgonzola cream sauce, which is served on top of gnocchi, polenta, or pasta.

Milan is also home to the Gorgonzola Cheese Consortium, an association of cheese producers who strictly control the quality and production of gorgonzola. The consortium ensures that all gorgonzola produced adheres to the strict quality and production standards set by the association.

The versatility of gorgonzola

Gorgonzola is a versatile cheese that can be used in many dishes. It pairs well with fruits such as pears and figs and can also be used in salads or on a slice of bread. Gorgonzola can be used as a sauce, dressing, or used as a replacement for other cheeses in recipes.

In conclusion, gorgonzola is an important cheese in Milanese cuisine and Italian cheese culture. Its production requires skill and precision, and the final result is a creamy, crumbly, and sharp cheese that adds depth and complexity to many dishes. Its versatility also makes it a top choice for cooks and chefs around the world. Whether you enjoy it on its own or as an ingredient in your favorite recipe, there’s no denying that gorgonzola is a true Italian treasure.

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