Gorgonzola is a straw-white, soft cheese with greeny streaks derive from a process called ‘erborinatura’ in Italian, that is, creation of moulds. Gorgonzola is increasingly becoming a source of inspiration for cooks and gourmets. In Italy it’s mainly used for first dishes such as pasta and risotto but Gorgonzola may also be used for excellent sauces and creams with butter or cream
“Dolce” or mild gorgonzola, with a delicate taste, more creamy texture and less well-developed veins of mould, is left to mature for about two months.
“Piccante” or mature gorgonzola, with a firmer texture, stronger taste and more clearly defined veins of mould, is matured for about three months.