cheese
Gorgonzola
Italian blue cheese; dolce or piccante, used in small amounts.
- Origin
- Lombardy / Piedmont, Italy
- Moisture
- medium
About
Gorgonzola is a cow's-milk blue cheese from Lombardy and Piedmont, sold as dolce (creamy, mild, ~3 months) or piccante (firmer, sharper, ~6 months). For pizza, dolce works best — small dollops broken across a white pie or a quattro formaggi, where it melts into a creamy bite and pairs with pear, walnut, or honey. Use sparingly: 30–50 g on a 12-inch pie is plenty.
History
Gorgonzola is named for the town outside Milan and has been made since at least the 12th century. The DOP designation came in 1996.