{"id":20331,"date":"2013-05-09T13:51:19","date_gmt":"2013-05-09T20:51:19","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=20331"},"modified":"2026-09-30T16:19:31","modified_gmt":"2026-09-30T23:19:31","slug":"gorgonzola-cheese-and-recipes","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/gorgonzola-cheese-and-recipes\/","title":{"rendered":"Gorgonzola Cheese and Recipes"},"content":{"rendered":"

\"gorgonzola\"<\/a>Written By Vincenzo D\u2019Antonio<\/strong><\/p>\n

Gorgonzola is one of the most renowned Italian cheeses in the world.\u00a0It is a blue veined DOP cheese produced exclusively in Italy from whole cow milk.\u00a0As it often happens for many specialties of the traditional Italian cuisine, its origins are halfway between legend and reality.\u00a0According to the historians, the first Gorgonzola ever to be produced dates back somewhere between the 9th<\/sup> and the 12th<\/sup> century in a small village nearby Milan called Gorgonzola; this cheese was then named after this same village.<\/p>\n

Back then, people did not use to pay much attention to the classification of cheeses as they were all referred to as \u201ccaseus\u201d, a Latin word. Not even this special blue veined and moldy cheese was an exception to that rule.\u00a0At that time, no one could explain exactly how Gorgonzola could be made, thus, it was regarded somewhat as the result of a plant process halfway between alchemy and magic, a sort of miracle of nature giving raise to that particular greenish nuance and unmatched flavor.<\/p>\n

Subsequently, in the 16th<\/sup> century, Gorgonzola was also given the name stracchino. It referred to the cheese from the milk of weary cows recovering from the long descent from the high mountain pastures to the valley.<\/p>\n

In the lowlands of Lombardy the stracchino was also known as erborin that meant parsley in the ancient dialect and thus, best described that greenish veining inside the cheese. Later on, the know-how of Gorgonzola was brought to the Piedmont region due to the migrations of Lombard dairymen\u2019s families across the Ticino River, which separates the two regions.<\/p>\n

Once passed the river, these dairymen decided to settle in the Novara area because they found it rich in water, pastures, cattle and, therefore, milk.<\/p>\n

Gorgonzola must be made in the area of origin, with milk from the consortium territory and, in the same area, must be produced, seasoned and packaged for sale. If that does not occur, the cheese shouldn\u2019t be regarded as Gorgonzola.<\/p>\n

Gorgonzola DOP was lawfully recognized by the UE in the year 1996.<\/p>\n

Each and every cheese round weighing about 12kg is labeled at the origin, displays information about the cheese maker. In order to be sold as such, each round should be wrapped in aluminum foil displaying small embossed \u201cg\u201d printed all over the wrapping foil: without this trademark of the Consortium, the cheese shouldn\u2019t be regarded as Gorgonzola.<\/p>\n

Gorgonzola is made in part of the regions of Piedmont and Lombardy.<\/p>\n

Gorgonzola cheese is produced with milk of the highest quality, free of disinfectants, pesticides and antibiotics. Otherwise the molds and lactic acid bacteria\u00a0wouldn’t\u00a0be able to grow as they are very delicate and susceptible to the surrounding environment; they are the key components of the taste qualities of the Gorgonzola DOP.<\/p>\n

From a nutritional stand point, Gorgonzola is a wholesome food, containing all the essential nutritional elements to ensure a homogeneous psychophysical development and a balanced intake of healthy daily energy.\u00a0It is very rich in minerals and vitamins and is a\u00a0unique food due to its nutritional and antioxidant properties; the\u00a0ideal ingredient for the preparation of many tasty recipes.<\/p>\n

RECIPES<\/b><\/p>\n

 <\/p>\n

Happy Hour recipe:\u00a0TRITTICO DI VOL AU VENT AL GORGONZOLA<\/strong><\/p>\n

Ingredients:<\/strong>
\n1 pack of frozen vol au vents
\nSweet gorgonzola
\nSpicy gorgonzola
\nAsparagus
\nShrimps
\nPears<\/p>\n

Bake frozen vol au vents in pre-heated oven at 180\u00b0. When almost baked take out of oven and fill in the following ways:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sweet gorgonzola with asparagus<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sweet gorgonzola with shrimps<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spicy gorgonzola with pears<\/p>\n

Bake in oven for about 2 minutes<\/p>\n

The best wines: Bonarda and Lambrusco<\/p>\n

Primo piatto recipe\u00a0<\/strong>PENNETTE GRATINATE AL GORGONZOLA<\/strong>
\n
\nIngredients:<\/strong>
\n150g sweet gorgonzola
\n50g spicy gorgonzola
\n350g di penne
\nMilk
\nGrated Parmigiano-Reggiano DOP<\/p>\n

Melt both types of gorgonzola in a pan and add 3 spoons of milk without bringing to the boil. In the meantime cook the penne so that it is \u201cal dente\u201d. Put everything into a pyrex dish, sprinkle with grated Parmigiano-Reggiano and grill for 5 minutes.<\/p>\n

The best wines: Erbaluce \u2013 Arneis \u2013 Sauvignon<\/p>\n

Secondo piatto \u00a0<\/strong>Scaloppine al gorgonzola<\/strong><\/p>\n

Ingredients:<\/strong>
\n4 veal escalopes
\n150g sweet gorgonzola
\n40g butter
\n1 glass dry white wine
\nFlour
\nSalt<\/p>\n

Remove the crust from the gorgonzola and cut it into four slices. Flour the veal cutlets. Melt the butter in a frying pan, cook the meat on both sides until golden and douse with the white wine. Place the gorgonzola over the slices of veal, cover with a lid and cook for one minute on slow heat. Serve immediately on warm plates.<\/p>\n

The best wines: Erbaluce \u2013 Sauvignon<\/p>\n

\"scaloppe\"<\/a><\/p>\n

\"PICCANTESUBANCOPIZZA\"<\/a>\"GORELLAintera\"<\/a><\/p>\n

\"DOLCESULBANCOPIZZA\"<\/a>\"PICCANTESUBANCOPIZZA\"<\/a>\"polentaradicchioetaleggio\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Written By Vincenzo D\u2019Antonio Gorgonzola is one of the most renowned Italian cheeses in the world.\u00a0It is a blue veined DOP cheese produced exclusively in Italy from whole cow milk.\u00a0As it often happens for many specialties of the traditional Italian cuisine, its origins are halfway between legend and reality.\u00a0According to the historians, the first Gorgonzola<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[5407,5375,5061],"class_list":["post-20331","post","type-post","status-publish","format-standard","category-food-drink","category-recipes-2","tag-gorgonzola","tag-vincenzio-dantonio","tag-viva-italia"],"acf":[],"yoast_head":"\nGorgonzola Cheese and Recipes - 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