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Gorgonzola Dolce
What we in this country know
simply as, "Gorgonzola," is more formally called "Stracchino di Gorgonzola" in
Italy. "Stracchio," which comes from the Italian word for tired (stracca),
illustrates the process of the "tired" cows being milked in the course of their
long autumn and spring walks to and from seasonal pastures. The herds would stop
for a rest in the Lombardy town of Gorgonzola, resulting in Gorgonzola being
flush with milk twice a year, the excess was used to make cheese. Today, Italian
law and tradition dictates that Gorgonzola can only be made in either Lombardy
or Piedmonte.
Gorgonzola Dolce is moister, softer,
and creamier than its older sister, Gorgonzola Piccante. Having been washed
repeatedly with a brine during its three months of cave-aging, Gorgonzola Dolce
develops an aromatic buttery yellow paste shot with greenish mold. This blue
cow's milk cheese is rich and spicy with fresh notes of grass in the swallow.
This is a D.O.P. cheese.
Certified Biologica (Organic) by QC&I International Services.
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