Gorgonzola: The Cheese Born From Heartbreak

Gorgonzola is one of the world's oldest blue-veined cheeses and is a DOP certified food that is largely produced in the northern Italian regions of Piedmont and Lombardy. The name comes from Gorgonzola, in Milan, which is said to be the birthplace of the cheese, though this is now disputed. It is a crumbly, soft cheese that can have a mild or sharp taste, depending on its age, and is made of unskimmed cow's milk, to which starter bacteria and the spores of the mould Penicillium glaucum are added. The whey is then removed during curdling and the result is aged at low temperatures and ripened for at least three to four months. The iconic its greenish-blue marbling that distinguishes Gorgonzola was not always a feature and was added in the 11th century.

The exact origins of the cheese, however, are less well known. One legend says that it was born in A.D. 879 in Gorgonzola, near Milan, when a dairy worker – who was distraught after his girlfriend broke up with him – accidentally left the cheese pot out one night. When he discovered his mistake, he added another layer of cheese on top of the almost rotten curd and veins of mould formed, the result turned out to be delicious and the process was replicated several times until Gorgonzola became a specific cheese variant. The flavour suited the palate of the workers and its popularity then further flourished when it came to be used as a medicine and was given to kids to cure stomachaches and to adults for indigestion.

No matter what the true origin story is, under Italian law, Gorgonzola has Protected Geographical Status and, today, it can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria). If you have found a vacation rental in Lombard or a vacation rental in Piedmont, be sure to track it down locally and try it at its best as it is an important cornerstone of Italian cuisine and a must for foodies holidaying in northern Italy!