Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879.

While similar to blue cheese, Gorgonzola is typically produced in flatter wheels than the traditional blue. The sharp flavor in Gorgonzola comes from the blue mold (Penicillium roqueforti) which develops in the characteristic veins and pockets in the cheese.

Italian-style Gorgonzola ripens to yield a soft, creamy texture and its flavor is more earthy than sharp. American Style is full, earthy, with a piquant flavor. The marbling is creamy ivory with greenish-blue veins. The rusty brown rind is inedible.

Because cheese is essentially milk that is condensed it is important to choose gorgonzola cheese made from organic milk, free from hormones.

Molded cheese can produce an overgrowth of yeast in some individuals.

Estimated Glycemic Load = 0

Choose organic gorgonzola cheese and keep refrigerated. It pairs well with pears, apples, walnuts, cashews, apricots, figs, fish, shellfish, poultry, and beef; for wines try red wines such as Pinot Noir, Merlot, Zinfandel; dessert wines such as Port or Late Harvest Rieslings