Gourmet Cheese

History and Uses of Gorgonzola Cheese
Michalis 'BIG Mike' Kotzakolios


Defined Tag: Gorgonzola Cheese.

Gorgonzola cheese comes from the unskimmed milk of an Italian cow. Gorgonzola is the name of the milk from the cow. The milk is named after a village that was once outside the city of Milan. The city is now a suburb of Milan. Gorgonzola cheese was discovered accidentally from a blue/green mold. It is frequently used in Italian cooking. The cheese can be used in a main or second course, or even in a dessert.

The cheese can only be made with milk from two Italian regions: Lombardy and Peidmont. The milk to make the cheese must be pure. It cannot be contaminated with disinfectant, antibiotic, or pesticide. If the milk becomes contaminated with one of these the quality will be negatively affected. When the milk is cooking, milk enzymes are added. The cheese must age between three to six months to achieve the best flavor.

There are many tasty recipes that use Gorgonzola cheese. One recipe is a cheese sauce. This recipe calls for two tablespoons of flour, two tablespoons of butter, one cup of heavy cream, half a cup of chicken stock, one-fourth cup of white wine, and one cup of crumbled Gorgonzola. To make the sauce firm melt the butter in a small saucepan over medium heat. Once the butter has melted whisk in the flour. The mixture should be cooked about two minutes, until the flour has lost its raw smell. Next whisk in the cream, chicken stock, and wine. Simmer the mixture over low heat until it is smooth and thickened. This will take about five minutes. Finally whisk in the Gorgonzola cheese. Bring the mixture to a simmer and serve the sauce immediately. Gorgonzola cheese is also good to use in the place of other cheeses in pizza, lasagna, spaghetti, and other Italian foods.

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