One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese (made from the tired or stracca Cows returning to the valleys from mountain pastures) that didn't get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method (still used today) starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining (referred to as parsley or erborinato) of the Penicillium glaucom bacteria. Gorgonzola "Bebiverde" is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor. Product Metrics: | Country: Italy | | Region: Lombardy | | Milk: Cow | |
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| Rind: Washed rind, foil wrapped blue cheese | | Aging: About 6 months | | Recommended wines: Sauternes; bordeaux; port; barlywine; dark beer | | Consistency: Crumbly and creamy; drier than other Gorgonzolas | | Taste: Sharp flavor contrasting with creaminess | | Brand name: Cademartori, the Cerisa Company |
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