Gorgonzola Piccante is a matured Italian blue cheese that is also known as Gorgonzola Naturale and Mountain Gorgonzola.
A traditional blue cheese from northern Italy
Gorgonzola Piccante is a traditional Italian blue veined cheese that originates from the Lombardia and Piemonte regions of Northern Italy.
Since the 11th century, artisans have been making this gateway blue cheese near the city of Milan. They would use raw or pasteurised cow’s milk and the blue mould, Penicillium glaucum. In fact, the locals also know this cheese as Gorgonzola Naturale and Mountain Gorgonzola.
Released at different maurations
Effectively, Gorgonzola is available for consumption at 2 different stages of maturity. Firstly, the younger Gorgonzola Dolce is available within 3 months of production.
On the other hand, Gorgonzola Piccante (Italian for spicy) version can be aged for up to twice that time.
How Gorgonzola is made
Actually, the production of both cheeses starts in the same manner. Then, the cheesemaker allowa the newly formed wheels of cheese to set for one month.
At this point, they use copper needles to pierce the young cheese and allow air in. As a result, oxygen activates the mould in the paste to allow the blue veins to form.
Wrapped in foil
Afterwards, the cheesemaker wraps them in foil to allow further maturation in natural caves. In effect, the foil preserves the moisture content of the cheese and allows the formation of a thin edible rind.
At 6 months, the mature blue’s creamy ivory coloured pâte is marbled with crunchy blue grey veins. Furthermore, its aroma is pungent and spicy with a strong meaty flavour and subtle sweet finish.
How to serve Gorgonzola Piccante
Bring Gorgonzola Piccante to room temperature before serving on a cheese platter.
Enjoy this wonderful Italian blue with a glass of Marsala, Port or Honey Mead.
