Gorgonzola

Italy’s Gorgonzola is one of the world’s oldest and greatest veined cheeses. It originated over 1100 years ago in the village of the same name near Milan; today production is still concentrated in Lombardy. Made from pasteurized cows’ milk and ripened for three to four months, this semisoft cheese characteristically has a reddish-gray rind, creamy yellow interior, pale green marbling and a piquant flavor that is both seductively rich and delicate. When buying Gorgonzola, avoid any cheese that is hard or discolored or that has a bitter smell. It is eaten as a dessert cheese — classically with pears — but also makes an excellent sauce for pasta. (258)