Gorgonzola Cheese

Gorgonzola Cheese

Gorgonzola has reportedly been produced in the town of the same name since AD 879, acquiring its greenish-blue marbling in the eleventh century. However, the town’s claim of geographical origin is disputed by other localities.

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 glaucumPenicillium roqueforti, used in Roquefort cheese, may also be used