Dolce
- Maturation
- 50–150 days
Gorgonzola
Gorgonzola is a blue-veined cow’s milk cheese made in Dolce and Piccante forms.
- Milk
- Whole pasteurized cow’s milk
- Protection
- DOP
- Maturation
- Dolce: 50–150 days; Piccante: depends on wheel size
Choose the form
Piccante, large wheel
- Maturation
- 80–270 days
Piccante, small wheel
- Maturation
- 60–200 days
Cultures, dry salt and blue veins
Gorgonzola begins with pasteurized whole cow’s milk, lactic cultures, Penicillium spores and selected yeasts. Calf rennet sets the milk. The formed cheese is dry-salted over several days.
During maturation, the wheels are pierced and the characteristic blue-green or gray-blue veining develops. Aging takes place in cool, very humid rooms; its duration varies with the size and type of Gorgonzola.
Where Gorgonzola is made
The specification identifies the permitted provinces in Lombardy and Piedmont, including named municipalities in Alessandria province.
LombardyWhat to pour with it
FranciacortaTry Gorgonzola with Franciacorta in a cheese-and-wine tasting.
Valtellina SuperioreTry Gorgonzola with Valtellina Superiore in a cheese-and-wine tasting.
CroatinaTaste Gorgonzola with a wine made with Croatina, choosing the bottle’s style to suit the cheese.
LuganaTry Gorgonzola with Lugana in a comparative cheese-and-wine tasting.
Choosing Gorgonzola
Use the full protected name, Gorgonzola DOP, when choosing this cheese. The specification sets its maturation as follows: Dolce: 50–150 days; Piccante: depends on wheel size.
Questions worth asking
Which milk is used?
The specification calls for whole pasteurized cow’s milk.
Where is the protected area?
The specification identifies the permitted provinces in Lombardy and Piedmont, including named municipalities in Alessandria province.
How long does it mature?
The specification gives these maturation requirements: Dolce: 50–150 days; Piccante: depends on wheel size.
