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Blue Cheese: Gorgonzola, Milan, Italy

Cooking Term


Italian blue cheese variety Gorgonzola, has its own Designation of Origin in the province of Lombardy in the territories of : Milan and Pavia in Lombardy  and in Piedmont: Bérgamo, Brescia and Como.
This cheese is produced from 100% raw cow´s milk. Not as intense as Cabrales, for example, Gorgonzola is soft and subtlely a bit sweet when young.
It is commonly used in salads with Arugula and Radicchio as well as a topping on pizzas, in combination with 3 or 4 other cheeses, called Quattro Formaggio.  
In Italy, Monastrell, Regiotto and Marsala are commonly sipped with it.  



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