Gorgonzola is a very ancient cheese, some say that Gorgonzola was made for the first time, in the town of the same name on the outskirts of Milan, in the year of grace 879.
It is a raw cheese, with pasteurized milk, fat, straw-white in colour, whose bluish streaks are due to the marbling process, i.e. the formation of molds due to the addition of penicillium spores to the milk (mostly selected cultures at an industrial level). The crust is not edible.
To fully enjoy the creaminess of sweet Gorgonzola, it is advisable to remove it from the refrigerator at least half an hour before consuming it.
As required by the production disciplinary, the maturation of sweet Gorgonzola has a minimum maturation period of 50 days and a maximum of 150 days; the seasoning of spicy Gorgonzola has a minimum duration of 80 days and a maximum of 270 days.
Technically, the main difference compared to Piccante consists in the higher whey content, which makes the paste softer, even spreadable, and the taste more delicate. For this same characteristic, it is not able to withstand long maturing, characterizing itself as a semi-fresh cheese.