The Probert Encyclopaedia of Food & Drink

GORGONZOLA

Gorgonzola is an Italian traditional creamery and co-operative semi-hard, mould-ripened cow's milk cheese with blue-green veins of Penicillium mould made in the Lombardy region. Gorgonzola was originally a winter-made Stracchino cheese before becoming one of the world's finest blue cheeses, though quite how is a mystery explained by several folk tales. One story tells how an Inn keeper was surprised to find that his Stracchino cheese had turned mouldy after being stored for a few weeks in his cool, damp cellar, and that rather than throw it away the miserly inn keeper served it to travellers who, rather than complaining, enjoyed it so much they asked for more.
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