This is the best known of the blue-veined Italian cheeses, and it got its name from a town just outside of Milan, where it is still produced in large quantities. It earned PDO designation in 1996. It is an uncooked cow’s milk cheese whose main feature, the blue veins, come from the Penicillium genus of molds released in the milk during cheese-making. As they age they form the characteristic greenish-blue streaks and spots. Both mild and sharp versions can be found on the market. 

Gorgonzola is a cheese that has become increasingly versatile in the kitchen over the years. The classic way to serve it is with mascarpone, in a cream sauce, perhaps garnished with chopped hazelnuts. It can also be enjoyed with fruit, vegetables, jams, honey, mostarda and even chocolate. It pairs very nicely with raw vegetables (celery, cherry tomatoes, peppers, radishes) or salads after creating a delicate salad dressing. It also goes with cooked vegetables like potatoes, pumpkin, broccoli and zucchini, as well as fresh fruits (figs, pears, apples, kiwis, strawberries) or dried fruits. It is excellent with many jams, mixed fruit mostardas, chestnuts and vegetable sauces, especially the kind made from red Tropea onions. Gorgonzola should be kept at room temperature for at least a half hour before eating to make the most of its flavor and aroma.

Today, gorgonzola is brought to the table as a sliced cheese, but it is also used in countless ways: as a topping for polenta, an ingredient in risotto or excellent sauces made simply by adding butter and heavy cream to it. This method can also rescue gorgonzola that has been left in the refrigerator too long and has become too pungent.

Gorgonzola can stay in the refrigerator’s cheese compartment for 5-6 days, covered by plastic wrap in a sealed airtight container. To avoid having its slightly pungent odor spread to other cheeses, remove the rind from the gorgonzola and wrap the cheese in aluminum foil.