Gorgonzola cheese

On the border with Switzerland, the Italian province of Lombardy is successfully located, which is considered one of the pearls of Italy. The nature of Lombardy is diverse. The province on one side is surrounded by picturesque alpine peaks that separate Italy and Switzerland from each other. In the south of Lombardy there is a plain and numerous crystal clear lakes.

In such an idealistic and beautiful atmosphere of alpine meadows, the inhabitants of Lombardy raised sheep, goats and cows, in order to then make the greatest masterpieces of the cheese culture. We will talk about one of these masterpieces today.

During the Middle Ages, in the village of Gorgonzola, an Italian enterprising cheese maker ruined a whole batch of Strakkino alpine curd cheese. In order not to incur losses, the cheese maker decided to add a little fresh to the spoiled cheese and sell the goods to visiting merchants.

So he did, and after a while all the same merchants came to visit the cheese maker, plus also with their comrades. The cheese maker decided that the merchants had uncovered the deception and wanted to commit reprisal. However, he was wrong. Everyone liked the new cheese so much that it was called Gorgonzola, and the cheesemaker became gilded.

If the French Roquefort cheese is considered a monarch in the world of cheeses, then the Italian Gorgondzola (there are also variants of the name Gorgonzola and Gorgonzola) is a recognized queen among cheeses with mold produced from cow's milk.

In the suburbs of Milan there is the town of Gorgonzola, whose residents were the first to make the famous cheese. To make Gorgonzola cheese, cheesemakers use special Penicilla mushrooms, which are implanted in young heads of cow cheese.

Mushrooms are implanted into cheese using injections, which allows you to achieve a distinctive pattern on the cheese slice. Gorgonzola cheese is also characterized by its mold color - green. Cheese must necessarily mature, and the maturity period affects the taste of the cheese and, of course, the price. Gorgonzola cheese matures for 2 to 4 months.

Gorgonzola cheese is divided into two types. The first young cheese, with a sweet taste of Gorgonzola Dolce, the second name Cremificato. The second cheese is mature and aged, a gourmet treat and a palpable purse loss - Gorgonzola Piccante cheese.

Gorgonzola cheese is distinguished by its savoury and even pungent taste. It is customary to serve such cheese for a snack so that guests, before lunch or dinner, properly "kindle" their appetite before the main dishes. Often, moldy cheeses are served as dessert.

Gorgonzola cheese, which is a must-have ingredient for a cheese plate, is no exception. Gorgonzola cheese works beautifully with fruit and nuts. In addition to the quality of snacks, Gorgonzola cheese is used in the preparation of soups, salads and cheese sauces for real foodies.