According to legend, Gorgonzola was invented by a love-sick cheese maker. In his haste to meet his lover, he forgot the curd in a cauldron over night, only to mix it up the following morning. The resulting cheese had a wealth of nooks and crannies, which encouraged the development of moulds inside the cheese as it ripened. Other characteristics of the production methods of this cheese include its ‘baking’. The fresh cheeses are placed in a heated room to encourage the expulsion of moisture. These days they are pierced with needles to allow the air to enter the cheese aiding the growth of the ‘oxygen loving’ blue mould. The result is a compact texture and a yellow interior marked with veining that is most intense at the centre.

Country of Origin: Italy