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Cheese is enjoyed by people all over the world, and many different cultures have developed unique types of cheese. Europe is known for its wide variety of cheeses, including cheddar, brie, camembert, feta, gouda, and many more. Cheese-making traditions in Europe date back thousands of years, and each country has its own unique styles and methods of preparation. The Middle East is home to several popular types of cheese, including feta, halloumi, and labneh. These cheeses are often made from goat or sheep's milk and are used in many traditional dishes. Paneer is a fresh cheese that is popular in India and is often used in vegetarian dishes. It is made by curdling milk with lemon juice or vinegar and has a mild, creamy taste. In the United States, processed cheese is a popular choice for sandwiches and snacks. However, there is also a growing interest in artisanal cheeses made from local milk sources. Queso fresco, a soft, crumbly cheese, is popular in many South American countries. It is often used in tacos and other Mexican dishes. These are just a few examples of the diverse cheese cultures around the world. Cheese-making traditions continue to evolve and develop, creating new and exciting flavours for cheese lovers to enjoy. Today we are going to discuss one of the oldest blue cheeses in existence, Gorgonzola.
Gorgonzola Cheese
Gorgonzola cheese is a type of blue cheese that originated in the town of Gorgonzola in the Lombardy region of Italy. It is made from cow's milk and is characterised by its blue-green veins and creamy texture. To make Gorgonzola cheese, milk is heated and then curdled with rennet. The curds are then cut and drained, and a blue mould is added to the cheese to create the characteristic veining. The cheese is then aged for at least three months, during which time it develops its distinctive flavour.
Gorgonzola cheese has a tangy, sharp flavour and a creamy, crumbly texture. It is often used in sauces, salads, and as a topping for pizza and pasta dishes. There are two main types of Gorgonzola cheese: dolce (sweet) and piccante (sharp). Dolce Gorgonzola is younger and milder, while piccante Gorgonzola is aged longer and has a stronger flavour.
The History Of Gorgonzola Cheese
Gorgonzola cheese has a long and rich history dating back to the Middle Ages in the Lombardy region of Italy. The cheese is named after the small town of Gorgonzola, which is located near Milan and is believed to be the birthplace of the cheese.
Legend has it that Gorgonzola cheese was discovered by accident when a local cheese maker left some fresh cheese in a damp cellar overnight. The cheese became mouldy, but instead of throwing it away, the cheese maker decided to taste it and found that it had a unique, delicious flavour. He then began intentionally adding the blue mould to his cheese, and thus the Gorgonzola cheese was born.
By the 15th century, Gorgonzola cheese was already well-known and widely popular in Italy. It was prized for its rich, tangy flavour and creamy texture. In the 1800s, Gorgonzola cheese began to be exported to other countries, including England and the United States, where it quickly became a popular cheese.
Today, this cheese is still made using traditional methods and is protected by European Union law. To be called Gorgonzola cheese, it must be made in certain regions of Italy using cow's milk and the specific strain of Penicillium roqueforti mould that gives the cheese its distinctive blue veins. The cheese is still prized for its rich, complex flavour and is enjoyed by cheese lovers around the world.
Flavour Profile
Gorgonzola cheese has a distinctive, pungent flavour that is often described as sharp, tangy, and slightly sweet. The cheese has a creamy texture and a crumbly consistency due to the blue veining throughout. The blue veining is caused by the growth of Penicillium Roqueforti, a type of mould that is added to the cheese during the cheese-making process.
The flavour profile of this cheese can vary depending on the specific type of cheese and how long it has been aged. Younger Gorgonzola cheese tends to be milder and sweeter, with a creamy texture and a slight tang. As it ages, the cheese becomes stronger and more pungent, with a sharper, spicier flavour.
Overall, Gorgonzola cheese has a complex flavour profile that combines sweetness, tanginess, and a distinct earthy quality that comes from the blue mould. It pairs well with a variety of foods and can be enjoyed on its own or used as an ingredient in a variety of dishes.
Food Pairings
Gorgonzola cheese pairs well with a variety of foods, both savoury and sweet. Here are some popular food pairings with Gorgonzola cheese:
• Fruits: Gorgonzola cheese pairs well with fruits such as pears, apples, and grapes. The sweetness of the fruit complements the sharp, tangy flavour of the cheese.
• Nuts: This blue cheese also goes well with nuts such as walnuts, pecans, and almonds. The nutty flavour and crunch of the nuts go well with the creaminess of the cheese.
• Meats: Gorgonzola cheese pairs well with meats such as beef, pork, and chicken. It can be used as a topping for burgers, steaks, and roasted meats to add a rich, tangy flavour.
• Salads: The sharp flavour of the cheese balances out the bitterness of the greens. Gorgonzola cheese can be used in salads, particularly those with bitter greens like arugula or radicchio.
• Pasta: Gorgonzola cheese can be used in pasta dishes, particularly with creamy sauces. The cheese adds a tangy flavour that complements the richness of the sauce.
• Bread: This cheese can be spread on crusty bread for a quick and easy snack or appetiser.
Overall, Gorgonzola cheese is a versatile cheese that can be paired with a wide range of foods, both savoury and sweet. Its bold, tangy flavour can add depth and complexity to many dishes.
Storage Instructions
Blue cheeses, like Gorgonzola, can be quite sensitive to temperature and moisture. Here are some tips for storing blue cheese properly:
• Wrap the cheese tightly: Blue cheese should be wrapped tightly in plastic wrap or aluminium foil to prevent it from drying out or absorbing unwanted odours from other foods in the fridge.
• Store in the fridge: Blue cheese should be stored in the fridge, ideally in the warmest part of the fridge, such as the cheese drawer or a vegetable crisper. The ideal temperature for storing blue cheese is between 35 and 45°F (2 and 7°C).
• Keep the cheese dry: Blue cheese should be stored in a dry environment to prevent it from getting slimy or mouldy. You can place a piece of paper towel in the container to absorb any excess moisture.
• Allow the cheese to breathe: Blue cheese should be allowed to breathe to prevent it from developing off-flavours. You can either store it in a container with holes or leave the container partially open.
• Check the cheese regularly: Blue cheese should be checked regularly for signs of mould or spoilage. If you notice any mould on the cheese, you can simply cut it off and continue to enjoy the rest of the cheese.
With these tips, you can ensure that your blue cheese stays fresh and flavourful for as long as possible.
