Gorgonzola Dolce DOP: a Luxurious Cheese from Northern Italy
Gorgonzola Dolce is an Italian blue-veined cheese produced in the Italian regions of Lombardy and Piedmont, delicious eaten as is or used in recipes.
How is Gorgonzola Dolce DOP made?
The only ingredients for Gorgonzola cheese are cow's milk, rennet and blue molds and salt during the aging process, when the cheese is washed repeatedly with brine.
The blue molds added to Gorgonzola are called Penicillium roqueforti. They form the typical blue veins of this cheese, and the longer it ages the more blue veins will develop. Their growth is stimulated by letting oxygen enter the cheese with the help of long needles which are inserted into the wheels of cheese.
Gorgonzola can be made with either both morning and evening milk or with one milk only.
The difference between Gorgonzola Dolce cheese and Gorgonzola Piccante cheese lies simply in the aging time. Sweet Gorgonzola ages between two and three months whereas Piquant Gorgonzola ages between three and twelve months. The former has a creamier texture and is used principally as a spreadable cheese and the latter is a semi-firm cheese which can easily be cut in slices and used to garnish salads.
The deliciousness of Gorgonzola Mascarpone cheese
The idea to combine the intense flavour of Gorgonzola with the sweetness of the Mascarpone cheese gives life to a special soft cheese with a unique taste and an exceptional creaminess.
Originated in Piemonte, in the North of Italy, the Gorgonzola Mascarpone cheese is made of many layers of sweet Gorgonzola DOP cheeseinterspersed with streaks of creamy Mascarpone cheese, a soft, white, sweet cream obtained from cow's milk.
The cheese is rich and fat in the mouth, and the flavor, a curious blend of sweet and spicy, is definitely addictive.
The two types of cheeses, Gorgonzola and Mascarpone, are used in the same percentages (50% of the first, generally in the sweet version, and 50% of the latter).