Gorgonzola – the world’s first blue cheese – tasting notes

Gorgonzola was the world’s first blue cheese, made in Gorgonzola, a town in Lombardia, Northern Italy. Its full name is Stracchino di Gorgonzola and it is made from unskimmed cow’s milk. This is a cheese to savour, it having been aged for up to six months before being allowed to be sold. It is a DOP cheese, which means that rather like a French wine there are regulations concerning the making of it. These include geographical restrictions, so Gorgonzola can only be made by a select few dairies in Lombardy and Piedmont

For our tasting we had a cheese from IGOR, a company that started in 1935 in Mezzomerico, a small village near Navara. Three generations later they are still making Gorgonzola with respect for both tradition and the environment.  We tried a Gorgonzola piccante, made as always with 100% Italian milk. The cheese looked creamy with a darker yellow rind, dappled with those streaks of blue which bring a stunning flavour.

The Gorgonzola was firm rather than crumbly with a texture like butter. It gave a sharp taste sensation the moment it hit the tongue. The saltiness fought with creaminess to produce a delicious tingling sensation. The aftertaste was strong and long-lasting.

You can serve Gorgonzola melted on pizza, stirred into risotto or with short pasta. Or just eat it with chunks of homemade bread. Whichever way you choose you are going to have a very good meal!

Verdict: A cheese that is very difficult not to have more of…