Gorgonzola is a soft full-fat, medium-aged cheese with noble blue mould, produced from cow's milk.
It has a strong, but pleasant flavour, a typical olive-green
veins resembling marble. The characteristic flavour of gorgonzola
is an inexhaustible source of culinary inspiration and thus
enrichment to various dishes - from appetizers to desserts. For
example, Gorgonzola is an essential ingredient of the famous pizza
quattro formaggi. It is added to pasta sauces and salads, potato
gnocchi, steak or risotto when it is almost ready. Recommendation:
take the cheese from the refrigerator at least half an hour before
consumption so that it can develop a full taste and smell at room
temperature. You can serve Riesling, Postup or even better Plavac
with gorgonzola and you can have a real feast.
Galbani Gorgonzola cremoso has a milder aroma and creamier
structure, unlike Galbani Gorgonzola erborinato or "parsley-green
gorgonzola", named after its intense green colour of mould. It has
a firmer structure and stronger aroma.
Gorgonzola cremoso is available in convenient 150 g
packages.
Gorgonzola erborinato can be found in the delicacies sections,
in block triangles of 1.5 kg.
The story of origin
The history of gorgonzola goes back to the 10th century, while
the first written evidence of its existence dates back to the 879.
Legend has it that local cheese producers had too much stracchino
cheese (stracca is a type of local cow breed). Since they did not
know what to do with it, they left it in caves near the village of
Gorgonzola in order not to go to waste. When they returned after a
while and saw that the cheese "got mouldy", first they thought of
throwing it away, but then they tried it and this is how the story
of its glory began.
Gorgonzola is believed to have beneficial health impact and that
devoted fans of gorgonzola enjoy not only excellent health, but
also live long.