Gorgonzola is an Italian bleu cheese which has been made since 879 A.D. It comes from two regions in Italy: Lombardy and Piedmont, but originated in the town of Gorgonzola near Milan.
Gorgonzola is made from pasteurized cow's milk that has a bacteria from the Penicillium family added to create mold spores. Gorgonzola is typically aged for 4 months and can be either creamy or firm, depending on how long it ages.
It has a pungent odor and the flavor is salty, tart, and slightly spicy. It is used in risotto and polenta and as a topping for pasta or pizza. It also pairs well with pears, figs, apples, walnuts, endive, arugula, and beef.
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