Gorgonzola Dolce Cheese
Quick Overview :
Smooth and spreadable buttery, paste with intermittent veins of blue. La vita é dolce e bella. Fruity and mild.
Country of Origin: Italy
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal
The Flavor Experience
The younger, creamier Gorgonzola—in Italian 'dolce' or 'sweet'—is made in the suburbs of Milan and aged at least three months. Its spreadable texture and mild flavor profile make it an ideal cheese for culinary applications.
Gorgonzola, like Roquefort is an ancient cheese. The recipe was developed as a solution to use up excess milk. In the early fall cows would be led down from their Alpine pastures into the valleys of the Lombardy region. They would stop at the town of Gorgonzola to be milked. Gorgonzola Dolce recipes usually call for Penicillium Glaucum, rather than Penicillium Roqueforti. Glaucum is a milder, fruitier mold with a green hue.
Gorg Dolce finds affinity with some lighter, effervescent beers such as hefeweissens. Try a fruity Riesling. Slather on crusty bread and drizzle a bit of Italian chestnut honey on top.