GORGONZOLA

Lombardia’s most popular cheese is made in two different variations; dolce and naturale. At OTTO we serve gorgonzola dolce, the softer, sweeter and much more milk gorgonzola.  Dolce is allowed to age for three months and the naturale variation ages for more than 5 months producing a piquant and firm cheese. 

The cheese was originally the product of “tired” cattle that were milked during seasonal journeys from the Alps in the north to the southern lake district of Lombardia.  This took place both in autumn and the spring.  Once milked the cheese was allowed to age in damp caves.  The caves (some around the town of Gorgonzola) had a penicillium mold that grew on the cheese while aging.  This mold growth was referred to as “eborinato,” parsley in the Milanese dialect.  Modern demand for gorgonzola does not allow the time for the mold to develop naturally.  Thus “penicillium gorgonzola” is mixed in with the curds during the cheese making process.  The cheese is then pierced with needles to allow oxygen to feed the mold producing bacteria.  Gorgonzola is brine washed as well, lending a distinct aroma.

When buying gorgonzola of either style always try to buy from the biggest piece possible.  As the cheese is broken into smaller and smaller pieces the exposed surfaces of the cheese release butterfat which may result in loss of flavor and texture.  As well always keep any blue-veined cheese wrapped in foil so that there is less oxidation and discoloration.