Delicate taste with a spicy note. Mosaic structure. An old and beautiful creation story. Cheese made by love. It is all about him. Gorgonzola is a famous Italian cheese with a mysterious history of origin, rich taste and tremendous popularity among lovers of healthy food. For the right to be called the historical homeland of the famous cheese, disputes are ongoing between several cities in Italy. But the important thing is not where it is cooked, but how! Gorgonzola will become a table decoration not only on a cheese plate, but also in desserts, salads and sauces.

History of occurrence

Gorgonzola cheese got its nobleness and taste thanks to a shepherd in love, who, forgetting about his duties, ran to meet his beloved. The next day, he mixed the unripe cheese mass with fresh milk. A few weeks later, blue veins began to appear in the head of the cheese, which added to the cheese not only a specific taste, but also an elegant look.

In his book Cheese Alphabet, Stephen Jenkins suggested that the shepherd could cook another famous Strakkino cheese in those days. Strakkino in translation from Italian means "tired".

Gorgonzola got its first name thanks to "great-grandfather" and was called "green Strakkino".
The starting point for the popularity of gorgonzola cheese was the twentieth century. Export at that time exceeded the mark of more than 10 thousand tons. And already the whole world was able to feel the taste and usefulness of this product.

At the same time, the British gave their preference to soft, sweet and a little spicy Gorgonzola, and the French and Germans - to hard cheese double curd.

The new recipe was developed in the middle of the twentieth century. A penicillin fungus was discovered, which was added to the cheese. This method was more affordable and less expensive. And most importantly hygienic.

There are currently 30 cheese makers that make genuine cheese, following the old recipe.

Manufacturing technique

Over time, the recipe and methods of preparation have changed and improved. Only the use of exclusively whole cow's milk remained unchanged.

The milk is salted, rennet is added and cured at a temperature of 26-27 degrees. Spores of penicillium roqueforti or penicillium glaucum are added. Since these mushrooms are aerobes, they need constant access of oxygen. The curd dough is sent in a form wrapped in natural fabric so that the serum can be completely removed. For full effect, the form is sometimes turned over. After complete removal of the whey, the cheese heads are covered with sea salt and sent to a warm room. To ripen soft gorgonzola, it takes up to 50 days, spicy - from 3 to 4 months.

There are two varieties of cheese:

  • gorgonzola dolce is a younger cheese, with a few streaks of mold, the taste is sweetish, curd, with a thin nutty note;
  • Gorgonzola piquant is a hard cheese with more pronounced blue mold veins, has a spicy taste and enhanced aroma.

The nutritional value

The chemical composition per 100 g of the finished product
Calorie content351 kcal
Squirrels22 g
Carbohydrates2.37 g
Fats28.80 g
Cholesterol73 mg
Cellulose0 g
Sodium1400 mg
Potassium254 mg
Calorie Breakdown Percentage
Vitamin Composition
Calcium424 mg
Phosphorus362 mg
Vitamin A196 mg
Vitamin B126 mg
Vitamin B2390 mg
Vitamin B6171 mg
Vitamin B120.8 mg
Vitamin PP198 mg

Beneficial features

Gorgonzola has a number of useful properties:

  1. Scientists have discovered peptides that have an antithrombotic factor. They have a positive effect on the gastrointestinal tract, normalize blood pressure.
  2. Due to the easily digestible proteins that are formed due to the breakdown of milk proteins, many athletes add it to their diet.
  3. Gorgonzola, like most blue cheeses, is a strong aphrodisiac.
  4. The abundance of calcium, which is quickly absorbed by the body, helps bone growth, as well as their strengthening. Which is indispensable for children and the elderly.
  5. Colonies of molds not only add a special taste, but also increase the protective functions of the immune system.
  6. Vitamins A, PP and group B have a positive effect on the condition of hair, skin and nails, strengthen the nervous system.
  7. It has antioxidant properties.

How to choose the "right cheese"

There are frequent cases when manufacturers neglect the rules of storage of products. In order not to make a mistake with the choice, always pay attention to the color of the cheese. Too yellow indicates improper storage, namely that the cheese is out of date.

Cheese should be creamy and soft. After clicking, a trace should remain.

How to cook and what to serve

The blue cheese itself is an independent snack that can be served before the main course. It will make a wonderful dessert in combination with nuts, dried fruits, honey and chocolate. And Gorgonzola sauces will give new taste sensations. Ideal with fortified dessert wines (sherry, madeira).

It is advisable to get cheese from the refrigerator an hour before consumption. This will help restore all taste and smell.

Onion salad with gorgonzola

The salad will be a great appetizer and just a table decoration.


  • lettuce - 1 pc;
  • oil (olive or sunflower) - 3 tablespoons;
  • lemon juice - 2 tablespoons;
  • shallots - 1 pc;
  • mustard - 1 teaspoon;
  • chives - 1 bunch;
  • gorgonzola.

For cooking you need:

Rinse lettuce, dry with a paper towel, tear into small pieces. Finely chop the shallots, add mustard, lemon juice and oil. Salt and pepper to taste. Cut the chives into slices 3-5 cm long. Add the onion and dressing to the salad. Crumble the cheese and sprinkle it on the dish.

Gorgonzola Cheese Sauce


  • gorgonzole - 110 g;
  • butter - 60 g;
  • cream - 230 ml.

Cut butter and cheese into cubes, knead with a spatula to get a homogeneous mass. Add cream, mix. This sauce is suitable for all dishes and becomes their perfect complement.

Product storage

Gorgonzole cheese must be well wrapped, otherwise there is a risk that the mold will move to other products. For storage, it is better to use cling film or foil. Suitable storage temperature in the region from -4 to 6 degrees. Also, do not cut the cheese in advance, it will begin to dry out.

Contraindications and possible harm

It is not recommended to eat people with penicillin intolerance, overweight and a therapeutic diet that excludes the use of fats.

Watch the video: How Italian Gorgonzola Cheese Is Made. Regional Eats (January 2020).