Gorgonzola Cheese

Gorgonzola cheese is a blue-veined cow's milk cheese with marbled blue-green mold and a creamy to crumbly texture. It tastes pungent, tangy, and salty, with a buttery mouthfeel that melts smoothly into sauces; use it crumbled over salads and pizzas, in risotto, or to finish steaks; sold as wheels, wedges, or pre-crumbled. Many versions are made with animal rennet, so it is not vegetarian.\n\nIt originated around the town of Gorgonzola in Lombardy, where blueing develops during aging in cool, humid conditions and the cheese holds PDO status in Italy. Styles range from dolce (younger, creamier) to piccante (older, firmer), and it is common in northern Italian cooking as well as modern global menus.