Gorgonzola (cheese)
See also: Gorgonzola
The Gorgonzola is a Italian cheese with soft paste originating in the area of Milan in Lombardy. The beginnings of its manufacture go back to the top Moyen-âge, but it is only since the 11th century that it is marbled of blue. It is very much used in the receipts of Italian kitchen.
It is a cheese containing cow's milk, with spotted paste, of an average weight of 6 kg. It is produced in the areas of Lombardy and the Piedmont in Italy.
Its period of optimal tasting is spread out April at September after a Affinage from 5 to 7 weeks.
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