Back Gorgonzola AF غرغنزولة Arabic جورجونزولا (جبنه) ARZ Гаргандзола BE Горгондзола Bulgarian གོར་གོན་ཟོ་ལ། (ཆུར་བ།) BO Gorgonzola Catalan Gorgonzola Czech Горгонзола (чăкăт) CV Gorgonzola CY
 | This article needs additional citations for verification. (April 2008) |
| Gorgonzola | |
|---|---|
 | |
| Country of origin | Italy |
| Region | Lombardy |
| Town | Gorgonzola |
| Source of milk | Cow |
| Pasteurized | Yes |
| Texture | Soft and crumbly |
| Fat content | 25–35% |
| Aging time | 3–4 months |
| Certification | Italy: DOC from 1955; EU: PDO from 1996[1] |
 Related media on Commons | |
Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/, Italian: [ɡorɡonˈdzɔːla]) is a veined protected designation of origin (PDO) Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.[2] Outside the European Union and the countries recognizing the geographical origin protection, the name Gorgonzola can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese.
- ^ "Gorgonzola" (in Italian). Archived from the original on 2004-11-15. Retrieved 2013-03-01.
- ^ "Gorgonzola DOP". BuonaLombardia. Regione Lombardia. 18 March 2020. Retrieved 5 April 2020.