A mould is introduced into the cheese and its growth is enhanced through a method of piercing the cheese with copper or stainless steel needles to produce fissures or air passages. A healthy Gorgonzola is a vivid, glistening ivory-to-straw colour, set against liberal striations of greenish-blue mould. It should be moist and not too crumbly. The flavour gets stronger as the cheese matures. A robust and assertive cheese.
Country of Origin:Lombardy, Italy Style: Blue Vein Milk:Cows, Unpasteurized Wine Match:Sangiovese, Moscato