GORGONZOLA

Updated 05-May-2020.

Mondo shtuff from around the internet, all about GORGONZOLA!

The birthplace of Gorgonzola. Maybe.: The Christian Science Monitor is an international news organization that delivers thoughtful, global coverage via its website, weekly magazine, online daily edition, and email newsletters.

Gorgonzola DOP: Si dice sia nato nel IX secolo, nell’omonima cittadina lombarda alle porte di Milano; il primo nome fu “stracchino di Gorgonzola”, meglio definito poi dal suo sinonimo “stracchino verde”. Secondo altri la nascita ebbe luogo a Pasturo nella Valsassina che, grazie alla presenza di quelle ottime grotte naturali la cui temperatura media è costante tra i 6°C ed i 12°C, consentiva la perfetta riuscita del Gorgonzola

My botty best at summarizing from Wikipedia: Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk . it can be buttery or firm, crumbly and quite salty, with a “bite” from its metal rods are quickly inserted and removed, creating air channels that allow mould spores to grow into hyphae and cause the cheese’s characteristic veining . Gorgonzola is typically aged for three to four Termed DOP in Italy, it can only be produced in the provinces of Novara, Bergamo and Brescia . it is often added to salads, either straight or as part of a blue cheese dressing 1 ounce (28 grams) of gorgonzola contains 100 calories, 9 g of fat, 375 mg of sodium, 1 g carbohydrate and 6 g protein . in his 1972 book, critic and