Gorgonzola Cheese – International Guide
Discover Gorgonzola, Italy’s famous blue cheese. Creamy, tangy, and perfect for salads, pasta, or cheese boards. Buy authentic Gorgonzola online.
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Blue Vein Cheese
Definition and Scope
Blue vein cheese is a category defined by intentional mold growth within its paste. Penicillium roqueforti or Penicillium glaucum are the primary cultures responsible for the characteristic blue-green veining. This internal mold development is achieved through specific production techniques that introduce oxygen into the cheese.
The scope of blue cheeses includes varieties ranging from soft and creamy to hard and crumbly. They are produced worldwide, from European classics to modern American interpretations. All share the fundamental characteristic of visible mold veins, which significantly influence their flavor and aroma.
Production Process
Production begins with inoculating the milk or curds with mold spores before the cheese is formed. The curds are then loosely packed into molds to create air pockets within the wheel. This open structure is crucial for the mold’s subsequent development and veining pattern.
After initial formation, the cheese is typically pierced with stainless steel needles. Piercing creates channels for air to penetrate the interior, activating the dormant mold spores. The cheese is then aged in temperature and humidity-controlled environments, allowing the mold to grow and develop its signature characteristics.
Sensory Profile
Blue cheeses present a complex aroma profile often described as pungent, earthy, and sometimes ammoniacal. The intensity varies significantly between varieties, from mildly tangy to powerfully sharp. This distinctive smell is a direct result of the mold metabolism and lipid breakdown during aging.
The flavor spectrum ranges from salty and savory to spicy and peppery, with underlying creamy or tangy notes. Texture varies from moist and spreadable in younger cheeses to dry and crumbly in aged examples. The blue veins themselves contribute a distinct sharp, metallic tang that defines the category.
Culinary Applications
Blue cheeses serve as both table cheeses and powerful culinary ingredients. They are commonly featured on cheese boards, often paired with sweet accompaniments like honey, figs, or pears to balance their saltiness and pungency. Their bold flavor makes them effective in small quantities.
In cooking, they melt into creamy sauces for pasta or steak, crumble over salads, and enhance salad dressings. They are incorporated into compound butters, stuffings, and gourmet burgers. The strong flavor means they can dominate other ingredients, requiring careful balancing in recipes.
Regional Examples
Roquefort from France represents one of the most famous protected designation of origin blue cheeses. It is made exclusively from sheep’s milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon. Its texture is moist and crumbly with a sharp, salty flavor and distinctive tang.
Gorgonzola from Italy offers both dolce (sweet, creamy) and piccante (sharp, crumbly) varieties. Stilton from England is a protected name cheese with a crumbly texture and mellow, complex flavor. Cabrales from Spain is notably intense, often blending cow, goat, and sheep’s milk with cave aging.