An Italian cow's milk cheese (48% fat) that is white or yellow and streaked with blue. It has a distinct smell and can have a mellow, strong, or sharp flavor, depending on its degree of maturity. It is similar to the American blue cheese and the French roquefort. Back to the top
a traditional, creamery and co-operative, blue cheese
Creamy, pale yellow, mold-ripened cheese with streaks of blue veining and a lightly spicy flavor. Considered one of the best blue cheeses available, gorgonzola is usually served with slices of fruit or crumbled into salads.
An Italian cow's milk cheese, pale in colour with blue veining.
Gorgonzola is excellent on salads. It is a traditional, creamy blue cheese with veins of sharp flavor that contrast with the creamy cheese.
A blue veined cheese, it is considered one of the best blue cheeses in the world. It is good for deserts, snacks and salad dressings and when grated and grilled it can be used as a topping for several foods.
An Italian blue cheese made from pasteurised cows'...
Gorgonzola is a blue veined Italian cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mold in the eleventh century.
Gorgonzola is a comune in the province of Milan, and is part of Lombardy, Italy.
