Gorgonzola Cheese

Gorgonzola is one of Italy’s oldest and finest cheeses. Made in Italy since the 9th century, it is named for the village where it was first developed near Milan. Only the milk from herds bred in two Italian regions (Piedmont and Lombardy) may be used in the production of authentic Italian Gorgonzola.

Today production and distribution of Italian Gorgonzola cheese is strictly controlled by the Denomiazione di Origine Controllata, an Italian government agency that ensures producers of licensed Italian products meet high-quality standards before they are authorized to use Italian names. Gorgonzola is also produced in the United States and other countries.

            The characteristic features of Gorgonzola are created by specialized production methods that are intricate and labor intensive. Cheese makers alternate layers of curds (solidified milk proteins) made from cow’s milk from the morning milking and evening milking. Mold powder is sprinkled between the curd layers to give Gorgonzola its characteristic green marbled veins. The cheese undergoes a three-stage curing process that lasts at least 90 days. Dolce, or sweet Gorgonzola, is aged for three months and is softer in texture and milder in flavor than natural Gorgonzola, which is aged for up to a year.

            The final product is drum-shaped, measuring roughly 23 cm (9 in) tall and 30 to 36 cm (12 to 14 in) in diameter, and weighs 8 to 12 kg (18 to 26 lb). Drums are split in half horizontally and wrapped in foil before being shipped to retailers. Often, the half wheels are cut into wedges and wrapped in foil for individual sale.