Gorgonzola is Italy’s great blue cheese, produced in Lombardy and Piedmont under a DOP designation. Legend places its origin in the town of Gorgonzola near Milan around the 9th century, making it one of the oldest blue cheeses in the world.

Flavor Profile

Gorgonzola Piccante, the aged and firmer style, is bold and assertive with pronounced blue-green veining, a crumbly texture, and a sharp, spicy, deeply savory flavor. The tang is more pronounced than in the dolce version, with a peppery bite and a long, mineral finish. It is complex without being punishing.

How to Use

Crumble it over salads, melt it into cream sauces for pasta and steak, or fold it into risotto. On a cheese board it serves as the bold accent, best balanced with something sweet. Gorgonzola is also a classic partner for polenta and roasted pears.

Pairing Suggestions

Pair with a sweet wine such as Sauternes, Passito, or Port. For reds, try a Barolo or Amarone. Serve with honey, walnuts, ripe pears, and figs.

Storage

Wrap in wax paper or foil and store in the refrigerator, separated from milder cheeses since the blue mold can transfer. Best within two to three weeks.