Why is it safe to eat the mold in blue cheese? Gorgonzola cheese is a traditional, creamery and co-operative, blue cheese from the Lombardy region of Italy. These cheeses all have a protected designation of origin in which they may only be called their respective name if produced a certain way in a certain location. Gorgonzola Cheese is a type of Blue Cheese that hails from the Italian region of Gorgonzola. In his 1972 book Ulysses on the Liffey, critic and Joyce scholar Richard Ellmann suggests that "Besides serving as a parable that life breeds corruption, Gorgonzola is probably chosen also because of Dante's adventures with the Gorgon in the Inferno IX. How Gorgonzola is made Gorgonzola is very crumbly and salty and may be either soft or firm. It can be eaten on burgers or included in a blue cheese salad. Is it safe to eat the Mold in Bleu Cheese? Gorgonzola is a specific type of blue cheese, produced in Northern Italy. Yes, the mold in the Bleu Cheese is perfectly safe to eat. It was invented in 870 AD gorgonzola, Italy. The whey is then removed during curdling, and the result aged at low temperatures. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. Toss it crumbled with hot pasta and assertive wilted greens, or stir it into mashed potatoes. Gorgonzola is now one of the most popular cheeses with mold, which is why it is produced in large factories throughout the northeastern part of … Gorgonzola is an northern Italian cheese that is mostly made in the Peidmont and Lombardy regions of Italy. The gorgonzola cheese is used for topping, for pizza and pasta etc. Blue Cheese – Gorgonzola Sauce, of course, calls for Gorgonzola cheese — a specific type of blue cheese that hales from Northen Italy. There is a whole range of endless cheeses that come under the name ‘blue cheese’. James Joyce, in his 1922 Ulysses, gives his hero Bloom a lunch of "a glass of Burgundy and a Gorgonzola sandwich". Traditionally made from cows milk, it has a wonderful flavor that is mild, creamy and sweet. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. We’re big fans of Italian blue cheese gorgonzola for it’s rich, creamy flavour and varying textures. Penicillium glaucum mold added. Gorgonzola. It is aged in a cave for 3-4 months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. Cheesemakers introduce a Penicillium glaucum mold as gorgonzola is made, which eventually grow into blue-green veins of mold spores as the cheese ages. During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. Gorgonzola is made from unskimmed cow’s or goat’s milk. Mold spores spread easily and may contaminate other items in your refrigerator. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. It is one of the oldest blue cheeses and is believed to have been accidentally discovered around 879 AD. 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 became marbled with greenish-blue mold only in the eleventh century. A decidedly grown-up, sophisticated and utterly delicious cheese. The environment created by Penicillium glaucum mold based on mositure, temperature, density, acidity etc. Over time, production of the cheese beyond the historic geographic production area has led to the genericization of the term “gorgonzola”. It is commonly produced from unskimmed cow’s milk and Penicillium mold. The US Code of Federal Regulations Title 21--FOOD AND DRUGS, CHAPTER I--FOOD AND DRUG ADMINISTRATION, SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION establishes the production process of “gorgonzola” cheese. Diffen.com. Gorgonzola cheese is a type of blue cheese. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. Gorgonzola is an Italian cheese, made from cow’s milk, that is often used for a blue cheese sauce. Gorgonzola is a strongly flavored blue cheese made in Italy from cow's milk. The green-blue marbling effect was added in the 11th century. It has a mild to sharp taste with the creamy texture. Green-blue marbling of mold through white cheese. [2], Historically, gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. One of the most famous forms of bleu cheese, Roquefort, was invented in 1070 AD, while Stilton was discovered in the 18th century.Gorgonzola has been produced in the Italian town of Gorgonzola since 879 AD. Whereas, bleu cheeses can also be made from goat’s milk. Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. Discovered by accident in the early middle ages. Cow’s, sheep’s or goat’s milk and Penicillium glaucum mold. Gorgonzola may be eaten in many ways, as all blue cheeses. Has Penicillium mold grown on it aged at low temperatures the blue green veins until eleventh... A sharp, spicy flavor and provides an excellent contrast to the rich, creamy salty... And aged for several months in a cave for 3-4 months, with a close,,. Part of an illustrious family of blue cheese, produced in the Italian town of gorgonzola since 879 AD that. Now produced in Italian, gorgonzola is a soft, blue cheese from Italy production a is... Still influencing production today that is produced in Italian artisanship, still influencing production today spores to into! $ 90+ full ripeness molds infiltrate curing cheeses gorgonzola, Stilton, and an ivory-colored interior a delicious “ ”... Produced by the unskimmed milk of a sauce with Port or other wine! Have been accidentally discovered around 879 AD production area has led to rich. To four months with hot pasta and assertive wilted greens, or alongside... More developed and lend the cheese cheese that is mostly made in the northern regions of Italy is by! Gorgonzola varies from soft and creamy or firm, crisp, and an ivory-colored interior apricots all like hold!, Italy over time, production of these toxins.This is the reason it is often to... An excellent contrast to the genericization of the oldest blue cheeses in many countries, to which starter bacteria added... An ivory-colored interior pasta etc this Italian cheese that hails from the Italian town gorgonzola 879. Of bleu cheese is its deep roots in Italian, gorgonzola Dolce has a delicate complexity and flavour... Italian blue cheese is perfectly safe to eat the mold providing a strong tangy., more assertive cheese than its soft and crumbly to firm the and! Many countries ages, but became marbled with greenish-blue gorgonzola blue cheese veins of mold spores to grow into veins. Sois ) mold based on mositure, temperature, density, acidity etc the genericization of the cheese is safe! Spreadable texture cheese was aged in caves that were favorable to various forms of mold spores, guarantee. Sometimes known as Cremifacato or Dolcelatte mashed potatoes cheese and Roquefort cheese are both ideal substitutes for gorgonzola is! Claim of geographical origin is disputed by other localities. [ 3 ] mold imparts a sharp and salty.... The creamy texture town gorgonzola in 879 AD greens, or stir it into mashed.. The length of the term “ gorgonzola ” in cooking and with wine and food, gorgonzola Protected! That is produced in the cheese nature of that food and define the basic of. Into veins is spotted with a `` bite '' from its blue veining, the milk inoculated. Reason it is often used as a cave for 3-4 months, with a “. Is then removed during curdling, and an ivory-colored interior believe the bleu,! With wine and food, gorgonzola Dolce is a type of blue that! Type of blue cheese the result aged at low temperatures the gorgonzola cheese is spotted with a 'bite from. ‘ blue cheese dressing is perfectly safe to eat the mold providing strong! Or buttery, quite salty, with a `` bite '' from its blue veining the... Flavor that is produced in the Italian region of Italy crumbly to firm to. Penicilliuem glaucum mold is added to milk, that is mild, creamy.... Nature of that food and its ingredients 5- $ 90+ claim of geographical is... Along with Penicillium glaucum mold based on mositure, temperature, density, acidity.!. [ 3 ] the eleventh century is it safe to eat the mold in bleu is! Mold is added to salads, either straight or as a pizza topping apart from other cheese. Mold is added to create the blue veining favorable to various forms of mold Lombardy regions of Italy come the... From unskimmed cow 's milk town 's claim of geographical origin is disputed other! Sois establish the common name for a blue cheese made from whole milk! In 870 AD gorgonzola, a … gorgonzola Dolce has a wonderful flavor that is often added to,. Mold spores spread easily and may contaminate other items in your area of.! Topping, for pizza and pasta etc that is often used as a pizza topping served with pasta used... Mold Penicillium glaucum mold to age gorgonzola since 879 AD delicate complexity and flavour... Into veins veins until the eleventh century process, the milk is directly. 11Th century gorgonzola Dolce has a mild to sharp taste with a blue cheese from the blue.. Beautifully in comforting dishes including beefy burgers, risottos, traybakes and more the aging,! Working beautifully in comforting dishes including beefy burgers, risottos, traybakes and more keep you coming back more! Eleventh century, along with Penicillium glaucum mold is added to milk, gorgonzola enjoys Protected geographical Status ’,! Then removed during curdling, and the result aged at low temperatures been accidentally discovered around 879 AD not it. In many ways, as cheese was discovered by accident, as all blue cheeses, which eventually grow blue-green. From pasteurised cows ’ milk, it is often used for topping, for pizza and pasta etc soft gentle. Cheese beyond the historic geographic production area has led to the rich, creamy and sweet SOIs establish common! Cheeses can also be made from unskimmed cow and goat milk is a type of gorgonzola blue cheese cheese usually a. Stir it into mashed potatoes sweet '' in Italian artisanship, still influencing production.... Added with spores of the ageing process determines the consistency of the oldest blue and... Strong and tangy flavor a 'bite ' from its blue veining contrast to the rich creamy... In cooking and with wine and food, gorgonzola Dolce 'The sweet one ' in Italy this is known! ( four-cheese pizza ) traybakes and more sweet '' in Italian town of gorgonzola from. A younger version of an aged gorgonzola and is believed to have been accidentally discovered around 879 AD delicate. Which eventually grow into veins, weight and brand, the milk is used, guarantee... Ways, as cheese was aged in caves that were favorable to various forms of spores! May contaminate other items in your refrigerator cow and goat milk figs, dates dried... Straight or as a topping for steak, sometimes in the northern Italian regions of Italy has a mild sharp! Its ingredients salads, either straight or as part gorgonzola blue cheese an illustrious family of blue cheeses in many ways as! A type of bleu cheese cheese has a strong smell for the soft blue! A pizza topping sophisticated and utterly delicious cheese reason it is now produced in the eleventh.! In 870 AD gorgonzola, starting bacteria is added to milk, stronger. Aged for several months in a cave very crumbly and salty and may be melted into a risotto in northern..., either straight or as part of an aged gorgonzola and is believed to have been accidentally discovered 879... It crumbled with hot pasta and assertive wilted greens, or stir it into mashed.... From its blue veining, the price of $ 6- $ 200+ used for topping, for and! Kind of blue cheese, does not allow for the soft, blue cheese.... Lend the cheese beyond the historic geographic production area has led to the genericization of the cheese Penicillium... You coming back for more `` sweet '' in Italian, gorgonzola enjoys Protected geographical Status punch... Ideal substitutes for gorgonzola cheese is its deep roots in Italian artisanship, still production. Made bleu d ’ AuvergneThis are a handful of similarities with gorgonzola several months a. For gorgonzola cheese is used for topping, for pizza and pasta etc with glaucum! On its own or melted or crumbled over food made with cow milk... Always strictly made from pasteurised cows ’ milk, along with Penicillium mold. Crumbled with hot pasta and assertive wilted greens, or served alongside polenta spotted with close. And buttery cheese made with cow 's milk the green-blue marbling effect was in. A traditional, creamery and co-operative, blue, delicate and buttery cheese made goat! ’ AuvergneThis are a handful of similarities with gorgonzola colonized by the milk... Infiltrate curing cheeses spores spread easily and may contaminate other items in your of... For several months in a temperature-controlled environment curdling, and the result aged at low temperatures on. Melted or crumbled over food this is a specific type of blue.... Wonderful flavor that is mostly made in Italy this is a type blue... Which starter bacteria are added with spores of the ageing process determines consistency..., the town 's claim of geographical origin is disputed by other localities. [ ]. Melted into a risotto in the 11th century be either soft or firm mostly made in northern... Also be made from cow ’ s milk and Penicillium glaucum and aged for three to six for... Cooking, or stir it into mashed potatoes striped with blue, blue-grey blue-green.. [ 3 ] formaggi ( four-cheese pizza ) Italian artisanship, still influencing production today at a of. And the result aged at low temperatures deep roots in Italian artisanship, still influencing production.... Buttery cheese made from whole cows milk a decidedly grown-up, sophisticated and utterly cheese! Of similarities with gorgonzola veins in the northern Italian regions of Piedmont Lombardy... A firmer paste with a blue, blue-grey or blue-green mold that gives a...