Gorganzola

Made: March 25, 2012 from Cow's milk
Ready to Eat: May 25, 2012



Gorgonzola is a veined Italian blue cheese, made from whole cow's milk.

Whole cow's milk is used to make this cheese. A starter bacteria is added, along with spores of the mould Penicillium glaucum.

The first picture shows the cheese a week after it was made. The blue mold on the surface will be removed.

The second picture shows the cheese three months after being made. Note the increase in blue veins in the cheese.

Gorganzola is crumbly and quite salty, with a "bite" from its blue veining.

Gorgonzola has reportedly been produced in the town of the same name since AD 879. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy.

These are note by the cheesemake (i.e. Joan)
The numberal 48 indicates that this is the 48th wheel of cheese Joan made

More Information About Gorganzola

In order to make Gorganzola, starter bacteria is added, along with spores of the mould Penicillium glaucum. Penicillium roqueforti, the starter bacteria that is used to make Roquefort cheese, may also be used. When making Gorganzola the whey is removed during curdling, and the resulting cheese is aged at low temperatures.

There are two varieties of Gorgonzola, which differ mainly in their age:
Gorgonzola Dolce (also called Sweet Gorgonzola) and
Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola).

Under Italian law, Gorgonzola enjoys Protected Geographical Status.
Termed DOC in Italy, This means that the namet can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria).

Gorgonzola that is made with goat's milk is firm and salty.
Goat milk Gorganzola is usually made in the Prealpi area of Piedmont and Lombardy, especially in the provinces of Lecco and Alessandria.



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