ENTERTAINING 202 3 culturecheesemag.com 21
ONE CHEESE, FIVE WAYS
Happy
Accidents
WHY THIS CLASSIC BLUE SHOULD BE
ON YOUR ENTERTAINING MENU
written and photographed by
Maggie Knowles and Josh Berry
L
egend has it, Gorgonzola was
accidentally created in northern
Italy when a cheesemaker
left his vat open in a rush to meet his
lover. The following day he noticed his
mistake and added fresh curds to fix
his blunder. Months later he observed
a bluish mold on the cheese, tasted it,
and was pleasantly surprised at the
exceptional flavor. As centuries passed,
the world has developed its own love
affair with Gorgonzola, and all the ways
to incorporate it in cuisine.
Traditionally, Gorgonzola is different
from other blue cheeses because it's
made exclusively from unskimmed cow's
milk. Once curds are set into molds,
makers inject mold strains Penicillium
roqueforti or Penicillium glaucoma, then
quickly puncture the cheese with metal
rods to create airways for the unique
blue veining to grow. To be certified
Gorgonzola DOP, the cheese must age
for at least 50 days. There are two types
of Gorgonzola cheese: the young, mild,
and creamy Gorgonzola Dolce DOP, and
the older Gorgonzola Piccante DOP,
which is piquant, saltier, and slightly
spicy. Both are delicious simply drizzled
with honey, but these recipes showcase
the many ways Gorgonzola can enhance
your entertaining menu. c
