Gorgonzola
Born in the village of Gorgonzola, near Milan, this blue cheese comes in two styles: dolce, creamy and mild, and piccante, firmer and stronger. Its blue-green veins develop as needles pierce the paste during ripening.
- Milk: Cow
- Family: Blue
- Origin: Lombardy and Piedmont, Italy
- Best season: all year
Ripening
Ripened for at least 2 to 3 months in a damp cellar.
What to serve it with
Gnocchi, fresh pears and pumpkin