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.
Typical characteristics of the production of Gorgonzola, a denomination of origin cheese since 1955, are the “stewing”, i.e. the permanence of the fresh wheels in a heated room for the draining of the whey, and the piercing with needles to favor the development of the penicillus. However, it is necessary to distinguish the better known Gorgonzola Dolce, with a soft and creamy texture, from the Spicy one, more traditional, with a more consistent texture due to the lower whey content following a longer “stewing”.