Italy provides the world with many wonderful benefits, such a fast
cars, beautiful women and fine art. All of these are magnificent
creations, but all are very expensive. Equally desirable, but much
more affordable, is Gorgonzola cheese.
Production of this ancient delicacy started in the village of
Gorgonzola near Milano, but is now limited by law to the DOC zone
covering Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara,
Pavia, Vercelli and some communes in Casale Monferrato. The long
aging process includes the addition of bacteria and mould, which
gives the typical blue-green veins whose growth is encouraged by
the insertion of copper rods. Gorgonzola (based on cow's milk) can
be compared with Roqefort cheese, which is made from sheep's
milk.
Gorgonzola is frequently used as a dessert cheese, but is also
used in risotto, with polenta and on pizza. However, probably the
most delicious application is as a sauce served with spaghetti.
Take any opportunity to try it!