Gorgonzola

By Katrin Koelle
Updated on 28. May. 2020

Gorgonzola fans know that mold doesn't always have to be a bad thing! This blue cheese is packed with flavor and is a beautiful addition to an array of recipes.

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Gorgonzola...

  • ...is a particularly high-quality cheese. The milk used to make gorgonzola is very low in toxins and residues. Otherwise, mold and lactic acid bacteria wouldn’t be able to multiply to give gorgonzola its characteristic appearance and flavor.
  • ...contains healthy molds. Mold isn’t usually good for the body, but in the case of gorgonzola, they are. The cheese’s mold cultures can act as a natural antibacterial and are good for gut health.
  • ...benefits the intestinal flora. The lactic acid bacteria and mold cultures utilized to create gorgonzola belong to the probiotic strains of bacteria, and therefore help the intestinal flora to render disease-causing substances harmless.
  • ...can help strengthen the immune system. The probiotic lactic acid bacteria in gorgonzola can help the immune system work effectively.
  • ...strengthens bones and teeth. With 612 milligrams of calcium and 356 milligrams of phosphorus per 100 gram serving, gorgonzola contains particularly high levels of the two minerals that play a major role in keeping bones and teeth healthy.
  • ...is high in protein. Gorgonzola contains 19 percent protein.
  • ...contains very little lactose. The mold in gorgonzola almost completely destroys the lactose during the ripening process. At 0.1 grams of lactose per serving even those who are lactose intolerant can generally consume gorgonzola without any issues.

What You Should Know About Gorgonzola

While gorgonzola isn't for everyone, cheese connoisseurs love gorgonzola's unique flavor and smell and its creamy consistency. The Italian classic, one of the oldest cheeses in Italy, is considered the perfect cheese pasta sauces and as a post-dinner snack.

Gorgonzola has a characteristic greyish-red rind and is closely related to Roquefort from France, but unlike its French cousin is made from cow's milk.

If you like more mild flavor, a new variant the gorgonzola dolce is a great choice. 

Origins

Gorgonzola comes from an Italian town of the same name, located just outside Milan.

Season

There is no special season for Gorgonzola.

Flavor

The classic Gorgonzola tastes piquant, spicy and slightly hot when very ripe.

Our Favorite Recipes With Gorgonzola

Find all our gorgonzola recipes here.

How Healthy Is Gorgonzola?

The good news first: with 306 milligrams of calcium, 50 grams of gorgonzola already contain almost three times as much of this bone-strengthening mineral as 100 milliliters of milk. In addition, a 50 gram serving contains 178 milligrams of phosphorus, which together with calcium helps keep bones and teeth healthy. Gorgonzola is also a particuarly rich source of protein.

Less cause for celebration for those who are watching their weight: gorgonzola is very high in fat and calories. If you're on a diet and still craving this stinky cheese, however, there are more low-fat variations now available at many stores. 

Those with high blood pressure should also limit their intake of gorgonzola, as it tends to contain a ton of salt. 

Those who are lactose intolerant, on the other hand, have some good news when it comes to gorgonzola. The molds utlized to create this cheese almost completely destroy the milk sugar, or lactose, during the maturing process. A 100 gram serving generally doesn't contain more than 0.1 grams of lactose.

GORGONZOLA NUTRITIONAL INFO (100 g)  
Calories 356
Protein 19.4 g
Fat 31.2 g
Carbohydrates 0 g
Fiber 0 g  

Shopping and Cooking Tips

Purchasing

If you live near an Italian specialty shop, try purchasing your gorgonzola from there, as it will generally be of a higher quality. Gorgonzola is of course also available at any supermarket, either at the deli counter or prepackaged in the cheese section.

Storage

Gorgonzola keeps in the fridge for quite a while, especially if you buy it wrapped in wax paper. Do not keep it in aluminium foil or cling film, but rather in a covered bowl, to ensure longer freshness.

Preparation

If you're eating gorgonzola raw, its up to you whether or not you remove the rind. However make sure not to include the rind in cooked recipes like sauces or pastas, as it can effect the taste. 

For cooking or baking, all you need to do is cut the gorgonzola into cubes or strips. It's best to take it out of the fridge just before preparing, otherwise it will become too soft.

Tip: Always take Gorgonzola out of the fridge at least half an hour before consumption so that it can develop its full flavour. This also applies to all other types of cheese - the stronger the flavor, the more essential it is they be a bit warm when consuming.

What To Make With Gorgonzola

Gorgonzola yields a delicious sauce for pasta or meats in no time at all. While your pasta or meat is cooking, simply dice the gorgonzola, and stir it in a mixture of cream and chicken or vegetable broth until it fully disolves. Add a little pepper and voilà: a delicious sauce is ready. Besides the classics like pasta with gorgonzola sauce, this cheese is also incredibely tasty in recipes like spinach-gorgonzola-risotto or as a refined dressing for a variety of more hearty salads. Chunks of gorgonzola are also a beautiful addition to sweeter salads, like a pear and spinach variation.

Gorgonzola is also a classic, beautiful perfect accompaniment to cheese platters, when paired with fuits like grapes and pears and spicy nuts.

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