Description: A popular blue cheese with a great history, Gorgonzola has been produced for more than 800 years in Northern Italy. During production, the creamy cheese is pierced with needles, causing the formation of the telltale greenish-blue veins. The mold lends a spicy, sharp flavor to the creamy cheese.
Gorgonzola is generally a crumbly cheese, but can also have a smoother texture. Its taste ranges from semi-mild to sharp.
Type of Milk: Cow
Where is it Produced: Italy
Wine Pairings:
| Sangiovese: The oaky, big dark fruit components in Sangiovese wines makes for a great pairing with the explosive flavors of the cheese -- especially if the wine is an older, more mellow vintage.
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| Prosecco: The yeast, fruit and acid of this Italian sparkler dances on the tongue with the cream, salt and blue of the cheese.
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| Bordeaux: The oaky, big dark fruit components make a great pairing with the explosive flavors of the cheese.
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| Carmenere: The oaky, big dark fruit components make a great pairing with the explosive flavors of the cheese.
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