Gorgonzola is a type of cheese that comes from un-skimmed cow’s milk, and sometimes from goats’ milk.
It tends to be more firm and saltier coming from goats’ milk though.
Gorgonzola is named after a village that was just outside of Milan once, although now really a town within the city.
This type of cheese dates all the way back to the year 879, which was a long time ago!
The green and blue mould developed unintentionally in the 11th Century, there was more green mould than blue on the cheese.
Before this time, it was known as a similar to a cheese called Panerone, which is made in Lombardy.
During the ageing process of the cheese, metal rods are slotted in and pulled back out, which creates airways that let the mould cause the weird veining pattern.
Gorgonzola is normally aged between three and four months. The cheese is often sold in a foil packaging.
“Gorgonzola is considered one of the best in the world of its kind. The London Stock Exchange is nicknamed ‘Gorgonzola Hall’ due to the greenish marble used in its interior.”
If you ever find a use for this information, then I would be absolutely amazed!
