Mountain Gorgonzola Naturale (also known as Piccante) is what most people think of as Gorgonzola - it is a large wheel of blued cow's milk cheese from Northern Italy. The texture is semi-soft which softens even further at room temperature. The molds inside are a characteristic blue/green color and provide a sharp piquancy throughout the cheese. Next to Parmigiano Reggiano, Gorgonzola is Italy's other most well known cheese. Traditional Gorgonzola is made just south of Milan, in the northern area of Italy called Lombardy. That was the spot where herds of cows rested during their long spring and autumn treks to and from seasonal pastures. Traditional Gorgonzola is made in two styles: Dolce and Naturale. Dolce is the younger version, Naturale (mountain) is the matured version. The aged variety of Gorganzola blue cheese made from cow's milk is produced from the curd of two milkings to be produced into various sized wheels. With a color that is whiter than Gorgonzola Dulce, the naturale is typically aged for six months, resulting in a firmer texture and a sharper flavor and aroma. Gorgonzola is an excellent cheese to serve as an appetizer, with desserts and fruit, as a flavoring in salads and pasta dishes, or as stuffing for chicken, veal or tube pasta.
Trustpilot
1 month ago
1 month ago
