Gorgonzola DOP is one of the world's most celebrated blue cheeses, produced with whole cow's milk in the provinces of Lombardia and Piemonte. The first historical records date back to 879 in the village of Gorgonzola, at the gates of Milan.
It exists in two versions: the "Dolce", creamy and delicate with subtle green veining and 50 days of aging, and the "Piccante", with a firmer paste, intense blue veining and at least 80 days of aging.
Production involves inoculating Penicillium roqueforti mold into the milk. Piercing with metal needles during aging promotes the development of the characteristic veins. It pairs perfectly with polenta, risotto, pasta and is beautifully complemented by pears and walnuts.
