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Gorgonzola is a famous Italian blue cheese. This delicious cheese is now mainly created in the northern areas and communes of Italy and is recognized as Denominazione di Origine Protetta (Protected Designation of Origin). While this cheese is made in many areas around the world, only gorgonzola created in the northern areas of Italy can be classified as DOP.
Gorgonzola is made by the whey being removed during curdling. The resulting mass is then aged at low temperatures with thin metal rods being inserted and removed quickly to allow space for the mold spores to breathe and reproduce. Usually two types of gorgonzola are noticed - both products from the length of time spent aging. Gorgonzola dolce which is sweeter but aged for less time, and gorgonzola piccante, which is sharper and more acidic, but aged for a longer amount of time.
Gorgonzola is used in many beautiful culinary creations, but a cheese this pungent and powerful is best served with crust bread, a good Chianti, and a beautiful sunset.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.