gorgonzola has blue-green veins that run throughout the cheese. Gorgonzola is a type of blue cheese that originated in northern Italy. Gorgonzola is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. This is a younger version of an aged Gorgonzola and is most loved for the soft, spreadable texture. [1]. The length of the ageing process determines the consistency of the cheese, which gets firmer as it ripens. Unskimmed cow’s or goat’s milk and Penicillium glaucum mold. These cheeses all have a protected designation of origin in which they may only be called their respective name if produced a certain way in a certain location. This SOI, in addition to establishing “gorgonzola” as the product name for this type of cheese for production in the United States, would also apply to any “gorgonzola” cheese imported from non-United States countries. 1 ounce (28 g) of gorgonzola contains 100 calories, 9g of fat, 375mg of sodium, 1g of carbohydrate and 6g of protein. It can be melted into a risotto, eaten with pasta or used on pizza. Bloom masters the monster by digesting her. We’re big fans of Italian blue cheese gorgonzola for it’s rich, creamy flavour and varying textures. Discovered by accident in the early middle ages. An Italian blue cheese made from pasteurised cows’ milk, gorgonzola is pale yellow and streaked with greenish-blue veins. Gorgonzola may be soft and creamy or firm and crumbly, with the mold providing a strong and tangy flavor. Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola cheese is a type of blue cheese that is produced in the Northern regions of Italy. It is aged in a cave for 3-4 months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. The … The environment created by Penicillium glaucum mold based on mositure, temperature, density, acidity etc. Gorgonzola has been produced in the Italian town of Gorgonzola since 879 AD. It has a mild to sharp taste with the creamy texture. Generally, it takes three to four months to attain full ripeness. This cheese has been around since the Middle Ages, but it wasn't until the 11 th century that it started getting infused with Penicillin glaucum and thereby … Stilton cheese and Roquefort cheese are both ideal substitutes for Gorgonzola cheese. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. Mold spores spread easily and may contaminate other items in your refrigerator. "[7], For the town in the province of Milan, see, Learn how and when to remove this template message, "CFR - Code of Federal Regulations Title 21", Consortium for the Protection of Gorgonzola Cheese, https://en.wikipedia.org/w/index.php?title=Gorgonzola&oldid=994318929, Italian products with protected designation of origin, Cheeses with designation of origin protected in the European Union, Articles needing additional references from April 2008, All articles needing additional references, Articles needing additional references from July 2017, Creative Commons Attribution-ShareAlike License, This page was last edited on 15 December 2020, at 02:44. Blue cheese refers to all cheeses with blue mould such as Stilton, Roquefort, Danish Blue and Gorgonzola. … Gorgonzola is happiest with foods seeking a high-protein flavor punch. Whereas, bleu cheeses can also be made from goat’s milk. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance. Gorgonzola is now one of the most popular cheeses with mold, which is why it is produced in large factories throughout the northeastern part of … First produced in Italian town Gorgonzola in 879 AD. Blue cheese usually has a strong smell and sharp, salty taste. Gorgonzola Blue Cheese. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to … It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. Gorgonzola Cheese is a type of Blue Cheese that hails from the Italian region of Gorgonzola. It is frequently used in Italian cooking. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. It is often used as a topping for steak, sometimes in the form of a sauce with Port or other sweet wine. There are hundreds of varieties of blue cheeses from … Traditionally made from cows milk, it has a wonderful flavor that is mild, creamy and sweet. Gorgonzola is available at a price of $6-$200+. There is a whole range of endless cheeses that come under the name ‘blue cheese’. How Gorgonzola is made For a blue cheese salad dressing, Cook’s says the best blues to go with would be Stilton, Roquefort, Bavarian Blue, Gorgonzola, or Cabrales. Cow’s, sheep’s or goat’s milk and Penicillium glaucum mold. A Martini with Bleu cheese stuffed olives. Blue cheese is distinctive, whether Roquefort, Gorgonzola, Cambazola, Stilton, Maytag Blue or another blue cheese, here's the basic information about how blue cheese is made and how to use it in a cheese board. Gorgonzola may be eaten in many ways, as all blue cheeses. Cheese spotted or striped with blue, blue-grey or blue-green mold. It is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses. does not allow for the production of these toxins.This is the reason it is considered safe to eat the mold in bleu cheese. Yes, the mold in the Bleu Cheese is perfectly safe to eat. Over time, production of the cheese beyond the historic geographic production area has led to the genericization of the term “gorgonzola”. 1 ounce (28g) of bleu cheese contains 100 calories, 8.1g of fat, 395mg of sodium, 0.7g of carbohydrate and 6.06g of protein. [5], Under EU law, Gorgonzola enjoys Protected Geographical Status. Gorgonzola is a type of blue cheese from Italy. It is commonly produced from unskimmed cow’s milk and Penicillium mold. Depending on its age, this Italian cheese is available in two varieties. Although the more French-sounding "blue cheese" became popular in America a few decades ago, the original name for this cheese in English is "blue cheese". Bleu d’ AuvergneThis are a handful of similarities with Gorgonzola. It’s more versatile than you might think, working beautifully in comforting dishes including beefy burgers, risottos, traybakes and more. Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔla]) is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. Gorgonzola is an Italian cheese, made from cow’s milk, that is often used for a blue cheese sauce. Gorgonzola Dolce 'The Sweet One' in Italy this is sometimes known as Cremifacato or Dolcelatte. Interestingly it did not gain it’s signature blue green veins until the eleventh century. The whey is then removed during curdling, and the result aged at low temperatures. It is often added to salads, either straight or as part of a blue cheese dressing. However, the town's claim of geographical origin is disputed by other localities.[3]. Injected with mold Penicillium glaucum and aged for several months in a temperature-controlled environment. Unskimmed cow's milk is used while preparing the cheese. Penicillium glaucum mold is added to create the blue green veins in the cheese. There are two varieties of Gorgonzola, which differ mainly in their age: the less aged Gorgonzola Dolce (also called Sweet Gorgonzola) and the more aged Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola). Nutrition is as follows: 1 ounce (28 grams) of gorgonzola contains 100 calories, 9 g of fat, 375 mg of sodium, 1 g of carbohydrate and 6 g of protein. The United States Food and Drug Administration has established what are known as standards of identity (SOIs). However, you can use any blue cheese you like in this recipe, such as Roquefort (a French blue cheese that’s typically a bit sharper than Gorgonzola) or an American blue cheese. The longer the aging process, the stronger the taste will be. Italy’s iconic blue cheese was born in A.D. 879 in the picturesque town of Gorgonzola, near Milan.Its birth, as with most sublime culinary treats, was a mistake. Production of Gorgonzola. Our personal favorite: Spread gorgonzola crumbles into butter, and use it as a strong, melty, pour-over topper for grilled or broiled meats. 30 Dec 2020. First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. The blue veins are more developed and lend the cheese an intense and spicy character. In creating gorgonzola, starting bacteria is added to milk, along with Penicillium glaucum mold . Gorgonzola is a type of bleu cheese where blue-green veins run throughout the cheese. A distinctly bolder, more assertive cheese than its soft and gentle siblings. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Often referred to as blue cheese, Gorgonzola is exclusively made from cow’s milk, often boasting milder flavors than those of other blue cheeses. it is made from unskimmed cow and goat milk. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. Green-blue marbling of mold through white cheese. Today, it is inoculated directly with the mold spores, to guarantee that the cheese is colonized by the right mold. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. If you are a newbie to blue cheese, you may want to stick … Gorgonzola. To induce blue veining, the milk is inoculated with penicillin spores. Gorgonzola Piccante has a firmer paste with a close, dense, mouth-filling texture. Gorgonzola cheese is a type of blue cheese. Why is it safe to eat the mold in blue cheese? [4] Whole cow's milk is used, to which starter bacteria are added with spores of the mold Penicillium glaucum. The green-blue marbling effect was added in the 11th century. Termed DOP in Italy, this means that gorgonzola sold in the European Union can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria). It contains 5.3 g of saturated fat. Gorgonzola has greenish blue veined strips on it with crumbly and salty taste. That is essentially the difference between the two. Gorgonzola is an northern Italian cheese that is mostly made in the Peidmont and Lombardy regions of Italy. Gorgonzola Dolce has a delicate complexity and intense flavour that keep you coming back for more. It also contains 5.3g of saturated fat. Molds that produce mycotoxins and aflatoxins are considered toxic. It was invented in 870 AD gorgonzola, Italy. Gorgonzola cheese is a traditional, creamery and co-operative, blue cheese from the Lombardy region of Italy. Rich & Sumptuous Blue Cheese. [2], Historically, gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. Bleu cheese is made from Penicillium glaucum mold and many different types of milk, including cow's milk, sheep’s and goat’s milk. Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be eaten on burgers or included in a blue cheese salad. James Joyce, in his 1922 Ulysses, gives his hero Bloom a lunch of "a glass of Burgundy and a Gorgonzola sandwich". Today "blue cheese" is more common in British English and "bleu cheese" is sometimes used in the U.S.[2]. 100 g of Gorgonzola cheese contains fat - 27-31 g, protein - 19 g, fat - 26 g, phosphorus - 360 mg., Calcium - 420 mg., sodium - 780 mg., cholesterol - 88 mg., the same weight of delicious cheese has 370 kcal. One of the most famous forms of bleu cheese, Roquefort, was invented in 1070 AD, while Stilton was discovered in the 18th century. Fights Arthritis: As we start aging, more health issues are experienced by us, arthritis being one of … The texture of gorgonzola varies from soft and crumbly to firm. Blue cheese is a type of cheese that has Penicillium mold grown on it. Gorgonzola is kind of blue cheese that is produced by the unskimmed milk of a cow. During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese's characteristic veining. Composition of Gorgonzola. One of the most famous forms of bleu cheese, Roquefort, was invented in 1070 AD, while Stilton was discovered in the 18th century.Gorgonzola has been produced in the Italian town of Gorgonzola since 879 AD. As the name may suggest, gorgonzola is an Italian cheese made from either goat's or unskimmed cow's milk or a combination of the two. Eaten on its own or melted or crumbled over food. SOIs establish the common name for a food and define the basic nature of that food and its ingredients. Is it safe to eat the Mold in Bleu Cheese? The US Code of Federal Regulations Title 21--FOOD AND DRUGS, CHAPTER I--FOOD AND DRUG ADMINISTRATION, SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION establishes the production process of “gorgonzola” cheese. Gorgonzola, originally named Stracchino di Gorgonzola. In his 1972 book Ulysses on the Liffey, critic and Joyce scholar Richard Ellmann suggests that "Besides serving as a parable that life breeds corruption, Gorgonzola is probably chosen also because of Dante's adventures with the Gorgon in the Inferno IX. It can be firm or buttery, quite salty and crumbly, “bite” from its blue veining, and an ivory-colored interior. The gorgonzola cheese is used for topping, for pizza and pasta etc. The greenish-blue penicillin mold imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. It contains 5.3g saturated fat. It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. Gorgonzola is one of the world's oldest blue-veined cheeses. It takes three to six months for Gorgonzola cheese to age. It is one of the oldest blue cheeses and is believed to have been accidentally discovered around 879 AD. The green-blue marbling effect was added in the 11th century. One, it is made with cow’s milk. Gorgonzola has been determined to be a generic term in legal systems around the world, including Australia where it was ruled that the term “gorgonzola” is and is generic.[6]. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Bleu cheese is injected with Penicilliuem glaucum mold and aged for several months in a temperature-controlled environment, such as a cave. Cheesemakers introduce a Penicillium glaucum mold as gorgonzola is made, which eventually grow into blue-green veins of mold spores as the cheese ages. Toss it crumbled with hot pasta and assertive wilted greens, or stir it into mashed potatoes. What truly sets it apart from other blue cheese is its deep roots in Italian artisanship, still influencing production today. Fresh figs, dates and dried apricots all like to hold hands with this bold blue. Even though Gorgonzola isn’t at the top of the list, I liked it just … A decidedly grown-up, sophisticated and utterly delicious cheese. It is now produced in the northern Italian regions of Piedmont and Lombardy. Gorgonzola is typically aged for three to four months. It’s creamy and salty with a delicious “bite” from the blue veining. The name comes from Gorgonzola, a … Bleu cheese has a sharp and salty taste with a strong smell. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. Today, gorgonzola is produced worldwide, with high concentrations of production located in the northern Italian regions of Piedmont and Lombardy, as well as production in the United States. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Aged in a cave for 3-4 months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. In terms of production a Gorgonzola is always strictly made from whole cows milk. Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. -. Web. It is made in various sizes. The Bergamo region of Italy has a traditional dish that combines Gorgonzola with polenta. Yield 2 pounds Blue Cheese – Gorgonzola Sauce, of course, calls for Gorgonzola cheese — a specific type of blue cheese that hales from Northen Italy. It is now produced in the northern Italian regions of Piedmont and Lombardy. May be melted into a risotto, served with pasta or as a pizza topping. Gorgonzola is very crumbly and salty and may be either soft or firm. Gorgonzola is a famous blue cheeseoriginating in Italy, with a distinctive smell which many liken to old shoes. Gorgonzola is a strongly flavored blue cheese made in Italy from cow's milk. Edit or create new comparisons in your area of expertise. Current prices for Gorgonzola and Bleu cheese are available on Amazon.com: If you read this far, you should follow us: "Bleu Cheese vs Gorgonzola." Diffen LLC, n.d. Bleu cheese can be eaten on its own or crumbled or melted over other foods. Meaning "sweet" in Italian, Gorgonzola Dolce is a soft, blue, delicate and buttery cheese made with cow's milk. Whereas Penicillium glaucum, the mold present in bleu cheese, does not contain these toxics. < >. Gorgonzola is made from unskimmed cow’s or goat’s milk. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheese pizza). Gorgonzola is typically eaten as a topping. Penicillium glaucum mold added. Depending on the age, weight and brand, the price of Bleu Cheese ranges anywhere from $5-$90+. Diffen.com. When produced from goat’s milk, the cheese is more firm, crisp, and salty. During curdling, and an ivory-colored interior blue veining, the mold in the eleventh.... 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