Today's "big cheese" is Gorgonzola (gor-gohn-ZOH-lah) from Lombardy in northern Italy.
Many years ago, tired cows, making their long and weary way to and from their seasonal pastures during the spring and fall, stopped to rest near the town of Stracchino, south of Milan (the capital of Lombardy). As a result, twice a year the residents of Stracchino and the surrounding area found themselves with more milk than they could possibly drink. So, what did they do with all that extra milk? They turned it into cheese. And one of those cheeses was Gorgonzola.
If you've ever seen Gorgonzola, you'll have noticed it has bluish streaks in it... much like blue cheese or Roquefort. This blueness originally came from the mold that clung to the walls of the damp and drafty caves in which the cheese was stored. This mold was found to grow not only on the outside of the cheese, but on the inside as well. Over the years, the recipe for Gorgonzola has been changed and worked to encourage this marvelous blue invasion. It's what gives the cheese its wonderful flavor.
A good specimen of this "pearl of cheeses" is off-white or yellowish in color, with a full, pronounced flavor; it should never be strong or sharp. Gorgonzola goes well with salami, smoked ham, prosciutto, fruit, crusty bread, and full-bodied red wine. It's also quite yummy sprinkled on salad greens or good lean steak.
Myself, I'll take it any way I can get it.
Try some Gorgonzola today. You'll love it!
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