Gorgonzola

Gorgonzola is the most popular of the Italian blue cheeses, mainly produced in and around Milan. Because this cheese keeps and travels well it has international recognition and is unique for its creaminess. White gorgonzola has a slightly more bitter flavor than the blue and is highly appreciated in Italy. It can be found in the provinces of Cuomo, Cremona, Milano and Pavia. Gorgonzola is made from whole milk with a fat content of 45%. Very soft and tender, almost runny, it has a rather fully developed smell and a very savory taste. Gorgonzola can be used in sauces, with pasta, and at the end of a meal. It is excellent with a barbola wine.