Gorgonzola cheese

Not everybody appreciate the strong taste of gorgonzola, yet it’s a very versatile cheese, that can transform everyday dishes in rich ones.

It’s produced with cow’s whole milk and it’s a blue cheese typical of northern Italy, being mostly manufactured in the province of Milano, Pavia, Como and Novara.

Its origin dates back to the ninth century, when a king like Charlemagne used to eat it. Alessandro Manzoni cited the “stracchino” in his novel “I Promessi Sposi” (The Betrothed) when Renzo, escaping towards Milano, eat it in a tavern close to Gorgonzola.

Actually, in the area of this small town, the cattle was rounded up after coming back from pastures in the mountains and the dairy farmers could take advantage of the big quantity of milk available. The milk was processed into the STRACCHINO cheese, whose name means TIRED, referred to the cows that were exhausted in autumn after a long way home from the mountains.

That’s why the name is STRACCHINO GORGONZOLA.

There are a few legends about the origin of Gorgonzola.

One in particular tells of a young dairy farmer who left his work place and went to see his lover. The morning after he mixed the evening junket with the morning one, so that nobody could notice his escapade. The result was an unusual cheese remaining soft even if aged. So he decided to pierce the cheese wheels to dry them, but the cheese developed moulds, that turned to be edible and gave the cheese a new taste.

Gorgonzola was born.

The production and the maturing of this cheese take place in the origin area and the quality of the product is guaranteed by the “Consorzio per la Tutela del Formaggio Gorgonzola”.