Gorgonzola was first born in 879 A.D. in the Lombardy or Piedmont regions of Italy, near Milan. Italian Gorgonzolas are creamy and mild, while domestic varieties are usually sharper and more crumbly.
Gorgonzola is made from cow's milk, unlike Roquefort, which is made from sheep's milk. Produced in two styles: Dolce & Piccante (Mountain). Dolce is the younger version. Piccante is also known as Naturale or Stigionato.
Gorgonzola is a great cheese which can be used in making sauces for pasta, or added to risotto. It goes well with pears, figs, or just a drizzle of honey.
Reasons I chose Gorgonzola: I love blue cheese and wanted to choose a blue available to everyone, in a wide price range. Recently, I saw both Dolce and Mountain Gorgs for sale at Wegman's for $14.99 lb. Domestic version were even less expensive.
Enjoy! Let's talk Gorgonzola.....