I like cheese.
So, in recognition of the publication of The Oxford Companion to Cheese, I thought I would create a series of caches that pay homage to the fromage. The Companion only lists 244 of over 1400 known cheese styles but has over 850 total entries about all things cheese, from confocal microscopy to cheesemaker’s lung to Monty Python’s Cheese Shop skit.
Gorgonzola is a straw-white soft cheese known for two different types of production: “dolce” (sweet) and “picante” (savory). The “dolce” variety accounts for 90 per cent of the Gorgonzola produced and it represents the third Italian cheese produced by quantity after Grana Padano and Parmigiano Reggiano. Production is allowed in the two provinces of Piedmont and Vercelli in Italy.