Gorgonzola Dolce PDO Cheese

Description

Gorgonzola Dolce PDO Cheese

About Gorgonzola Dolce PDO

Gorgonzola takes its name from a little town just outside Milan, in Lombardy. There’s a brilliant story about how it all began: supposedly, a cheesemaker left his curds out overnight and then mixed them with fresh ones the next day, which is how those famous blue veins appeared. Who knows if that’s really how it happened, but it’s a story I like! What we do know for sure is that by the Middle Ages, blue cheeses were already being made in the lush Po Valley, where the cows had plenty of good grass to munch on.

It was once known as “stracchino verde” or green stracchino, made from the milk of cows coming home tired after their mountain adventures. Over time, cheesemakers began poking holes in the cheese to help the blue mould along, and that’s how we ended up with the Gorgonzola we know and love today.

Protected by PDO Tradition

Since 1996, Gorgonzola has had PDO status, so only cheese made in certain parts of Lombardy and Piedmont, with pasteurised, whole cow’s milk and aged for at least 50 days, can be called the real deal.

There are two main types: Gorgonzola Dolce, which is sweet and mild, and Gorgonzola Piccante, which is stronger and more intense. Dolce is the creamier, younger one, and it’s become a real favourite for its gentle flavour and how easily it fits into all sorts of dishes.

Gorgonzola Dolce PDO – Jen’s Tasting Notes

How to Serve and Pair Gorgonzola Dolce PDO

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: Stick to an all Italian theme with a sweet wines such as Moscato d’Asti. The wine’s gentle sweetness enhances the cheese’s creamy character while balancing its subtle saltiness.
• Something a little different: For red wine lovers, a soft, fruit-forward wine like a Valpolicella Ripasso can complement without overpowering.
• On the plate: You’ll hate me for telling you this but the absolute best way to enjoy Gorgonzola Dolce is to spread it onto a warm crumpet. The cheese slowly melts into the holes of the crumpet and OMG it is divine!
• In the kitchen: Gorgonzola Dolce is brilliant in sauces. Melt it into risotto, stir it into pasta and it will add flavour without taking over. It’s also lovely in savoury tarts, on pizza with caramelised onions, or even mixed into mashed potatoes if you fancy something a bit special.

Jen’s note: I buy our Gorgonzola Dolce from a tiny specialist Italian importer. I know it comes in fresh every fortnight so the cheese hasn’t been sat around somewhere for a while. We can get through 2-3 wheels a week so it’s really important for me to know that we are getting top quality cheeses.

Buying Gorgonzola Dolce PDO

• Brand or Producer: Palzola
• Product name: Gorgonzola Dolce PDO
• Milk: Cow
• Country: Italy
• Region: Lombardy
• Strength: Medium to strong
• Vegetarian: No
• Suitable for pregnancy: No
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.00
• 500g wedge, £15.00
• Whole heel (approx. 6-7kg), available to pre-order

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, rennet, salt, Penicillium glaucum