Tangy and slightly sharp but with a sweet edge that makes gorgonzola a uniquely delicious variety of blue.
Produced in the Northern regions of Italy, namely the Lombardy region, gorgonzola is both a Protected Designation of Origin (EU) and designated origin (DOC) in Italy. These designations require that gorgonzola cheese be made in a very particular way. It is made from unskimmed cow’s milk and has several different strains of bacteria lending the blue and green hues. Younger gorgonzola has a sweeter flavor, named Gorgonzola Dolce, it is typically aged a year or less. Older, sharper flavored gorgonzola is called Gorgonzola Piccante.
From a culinary perspective, Gorgonzola cheese is a delight and versatile. It can be used in both sweet and savory dishes. It is delicious melted into risotto, turned into a sauce for pastas, steak, and/or veggies. It is also great on a cheese platter accompanied by fruits and nuts.
From a health perspective, as a blue cheese, gorgonzola is actually a very heart healthy food. Research demonstrates that it helps decrease systemic inflammation and it helps relieve oxidative stress. It increases cardiovascular health by decreasing blood pressure and fighting bacteria that contributes to imbalanced cholesterol levels. If you haven’t had a chance to enjoy a bit of gorgonzola, I highly recommend finding some and giving it a nosh.