Gorgonzola cheese: Difference between revisions
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[[Image:Gorgonzola cheese.jpg|300px|thumb|right|Gorgonzola cheese (picante)]] | [[Image:Gorgonzola cheese.jpg|300px|thumb|right|Gorgonzola cheese (picante)]] | ||
Gorgonzola is a [[DOP]] veined Italian blue cheese, made from unskimmed [[cows' milk]]. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mould in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where the cheese was reportedly first made in 879. | Gorgonzola is a [[DOP]] veined Italian blue cheese, made from unskimmed [[cows' milk]]. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mould in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where the cheese was reportedly first made in 879. | ||
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Gorgonzola may be consumed in many ways. It may be melted into a [[risotto]] in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside [[polenta]]. Because of its distinctive flavour, it is occasionally offered as a topping on [[pizza]]. | Gorgonzola may be consumed in many ways. It may be melted into a [[risotto]] in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside [[polenta]]. Because of its distinctive flavour, it is occasionally offered as a topping on [[pizza]]. | ||
==See also== | ==See also== | ||
====Try making your own Gorgonzola cheese==== | |||
* [[Home-made Gorgonzola cheese]] | |||
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[[Category:Blue cheeses]] | [[Category:Blue cheeses]] | ||
[[Category:Cows' milk cheeses]] | [[Category:Cows' milk cheeses]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||
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Latest revision as of 07:44, 26 August 2014
Gorgonzola is a DOP veined Italian blue cheese, made from unskimmed cows' milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mould in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where the cheese was reportedly first made in 879.
Gorgonzola may be consumed in many ways. It may be melted into a risotto in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside polenta. Because of its distinctive flavour, it is occasionally offered as a topping on pizza.
See also
Try making your own Gorgonzola cheese
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Gorgonzola cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Gorgonzola cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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#gorgonzolacheese #bluecheeses #risotto #cheeses #italiancheeses #cowsmilkcheeses #lombardiacheeses #piemontecheeses #polenta #cowsmilk #pizza