Gorgonzola Cheese An Italian Delight
Lee Dobbins

Defined Tag: Gorgonzola Cheese.

Italy is well known for its culinary delicacies and love for good foods.  In fact, Italians believe that if edition is not tasty as no sense in serving it.  To this end, Italian cooking uses lots of herbs and spices to make sure every meal is full of flavor.

And the same philosophy extends to their cheeses. One of Italy's greatest cheeses, for example, is the gorgonzola cheese. Named after the town situated outside Milan where the cheese was originally processed, the gorgonzola cheese is a dairy of ivory color with streaks of bluish veins. Such a color is quite inviting, its exotic texture will never fail to lure curious taste buds into taking a bite. The town is very proud of its cheese, and such was recognized by the country itself. The cheese type has been accorded the Protected Designation or Origin status, meaning, the town will always be associated with the mention of its product. Only three places have been accorded such a distinction based on their cheese products. Gorgonzola is one, Toma and Mozzarella the others.

This cheese comes from cow's milk and has a rich creamy taste with a little tinge of a pungent flavor.  Like most cheeses this pungent case is most desired and cheese aficionados will find this advantageous.

A unique aspect of Gorgonzola cheese is that the taste improves immensely as it is aged.  Typically this cheese will not be sold unless it is aged for at least six months but like a fine wine the more you aged the better case.  In fact, with Gorgonzola along to you aged the smellier it gets which indicates the better tasting it will be.

The cheese becomes more solid once aged, and it can be taken in as a meal itself instead of a supplement for a variety of dishes (though this manner of usage can still be enjoyed). It goes well with red wine, and Italians who engage in some weekend picnicking always make it a point to carry this Gorgonzola's prized cheese product in their picnic baskets.