Gorgonzola gains ground in Canada: A culinary and health ally
Gorgonzola, one of the most recognizable Italian cheeses, captivates Canadians with its unique flavour and culinary uses. It's the perfect middle option between the delicately creamy Camembert and the very intense French blue cheese. In Canada, many enjoy pairing pears with gorgonzola or making pasta with chicken and broccoli in a sauce based on this cheese.
Gorgonzola, an Italian cheese known for its characteristic marbled appearance, is recognized for the greenish mold threads that penetrate its entire interior. While legend attributes its discovery to a dairyman’s mistake, historical records show that the roots of this cheese date back to the 9th century. Its production mainly occurs in Lombardy and Piedmont, where natural conditions favour the maturation of gorgonzola.
How is gorgonzola made?
The cheese, protected by a DOP certificate since 1996, is made from whole cow's milk, with the addition of rennet, special mold cultures, and penicillin spores. A strain of Penicillium glaucum mold is responsible for the characteristic greenish-blue veining in the cheese. The aging process lasts from two to three months, which creates different results and forms a range of flavour variations.
Types and uses of the cheese
There are two main versions of Gorgonzola: dolce and piccante. Gorgonzola dolce is milder, with less visible mold veins and a creamy texture. In contrast, piccante has a sharper, more intense flavour and is crumblier.
Gorgonzola, mainly due to its creamy texture and distinctive (although moderate) flavour, is an excellent base for sauces and casseroles, and it also works well as an addition to salads. It pairs perfectly with sweet fruits, such as caramelized pears.
Storage and health benefits
Proper cheese storage is key to maintaining its quality. It's best to store gorgonzola in its original sealed packaging. However, if the cheese was bought by weight or does not have a sealed package, it's advisable to cut off the rind and wrap the gorgonzola in aluminum foil.
The intense cheese smell originates from the rind, which can quickly permeate other products in the fridge. If this occurs, you can try to freshen the air with newspaper. It's worth taking the cheese out of the refrigerator an hour before consumption to bring out its aroma fully.
Interestingly, gorgonzola contains no lactose or gluten, and thanks to its penicillin content, it has antibiotic properties. In this way, it is not only an easily digestible choice for cheese lovers but also helps fight bacteria.
