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	Gorgonzola (cheese) - Wikipedia, the free encyclopedia
		Gorgonzola is a blue-headed Italian cheese, made from unskimmed cow's milk.
		Gorgonzola is made in the regions of Piedmont and Lombardy from whole pasteurized cows milk to which is added the bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus along with spores of the mold Penicillium glaucum.
		Most Gorgonzola is actually produced in Novara, but the DOC zone also includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Pavia, and Vercelli, as well as the zone of Casale Monferrato.
	en.wikipedia.org /wiki/Gorgonzola_cheese (364 words)

	Gorgonzola
		The town of Gorgonzola (45N32', 9E24') is in the Po river valley in the Lombardy region of Italy, a few dozen kilometers east of Milano.
		Gorgonzola cheese is made from cow's milk (unlike Roquefort, which is a sheep cheese).
		The "Consorzio per la tutela del formaggio Gorgonzola" was formed in 1970 to safeguard the interests of the producers, and they typically brand the cheese as a guarantee the genuiness of Gorgonzola product.
	www.gorgonzola.org /gorgonzola.html (396 words)

	Gorgonzola (Site not responding. Last check: 2007-10-21)
		Gorgonzola’s tangy, strong flavor combines well with the mild flavors of polenta and with firm-crusted breads.
		Some Gorgonzola is still aged in the traditional caves at Valsassina and Lodi, which provide ideal conditions for the formation of the mold that gives the cheese its distinctive tang.
		Gorgonzola has a soft, creamy texture and is white or straw-colored, with characteristic greenish-blue flecks or veins.
	www.kroger.com /hn/Food_Guide/Gorgonzola.htm (375 words)

	Consortium Gorgonzola - Origins (Site not responding. Last check: 2007-10-21)
		Some claim that gorgonzola was first made in the town of the same name situated just outside Milan, in the year of grace 879.
		Gorgonzola was originally known as "stracchino di Gorgonzola" (Gorgonzola's stracchino) and later with its more descriptive synonym "stracchino verde" (green stracchino).
		It is therefore apparent that it was produced in the autumn, using the milk of the "tired" cows returning from the mountain pastures (the name "stracchino" derives from "stracco", meaning "tired"), and had clear similarities with the other cheeses obtained from the various penicillium fungi throughout the Alpine region.
	www.gorgonzola.com /eng/history.htm (475 words)

	Gorgonzola Piccante
		Gorgonzola is also excellent in risotto and polenta, mixed into vinaigrette, melted on pizza or used as a dip.
		In days of old, gorgonzola was a stracchino cheese, meaning it was made with the milk of stracchio or “tired” cattle that were milked while on their way to (or back from) their seasonal pastures.
		Although gorgonzola is now made year-round, it continues to be produced in essentially the same way it has for over a thousand years.
	www.agferrari.com /index.php/item/item/1176.html (306 words)

	DiWineTaste - Gorgonzola - Aquavitae
		The name Gorgonzola is attributed only later on: the first names with which it was known were stracchino di Gorgonzola (Gorgonzola's stracchino cheese), stracchino verde (green stracchino) or stracchino erborinato (moulded stracchino), because of the green stripes similar to parsley, called erborin in the local dialect.
		Gorgonzola continued to spread and to be successful, this lead to the first imitations, moulded cheeses began to be produced in many parts of Europe.
		Gorgonzola is a straw-white raw curd cheese, whose green veining is the result of the moulding process.
	www.diwinetaste.com /dwt/en2006037.php (2097 words)

	Case & Counter: Gorgonzola
		In terms of how it is made, Gorgonzola is closely related to a cheese known as Stracchino or Crescenza and in fact, is sometimes still called stracchino di gorgonzola on its home turf.
		Originally, Gorgonzola was first made by adding rennet to milk from the evening milking, suspending the milk in a cloth sack, and allowing the whole thing to hang there overnight.
		Gorgonzola, terrific on its own with fresh fruit, nuts, honey, crusty bread, and hearty red wine, is also a wonderful cheese to enhance salads, dressings, stuffing for pasta, chicken, and veal, and is even called for in desserts, again mostly with fruit and/or honey.
	www.gourmetretailer.com /gourmetretailer/reports_analysis/feature_display.jsp?vnu_content_id=1000863023 (640 words)

	Italy's Gorgonzola is a taste of la dolce vita (Site not responding. Last check: 2007-10-21)
		Gorgonzola dolce (DOL-chay), or sweet Gorgonzola, is the younger, milder, creamier version that cheese aficionados love to scorn.
		Gorgonzola's origins remain cloudy, but some claim it dates from the 10th century.
		Gorgonzola dolce, which requires a different culture from the naturale, is ready in two months; the naturale gets at least 90 days.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2003/12/25/WIGJL3THND1.DTL&type=printable (558 words)

	Food Facts & Trivia: Gorgonzola Cheese
		Gorgonzola is an Italian cows' milk (and sometimes goats' milk) cheese named after a village that was once outside of Milan, but is now really a suburb of the city.
		The London Stock Exchange is nicknamed 'Gorgonzola Hall' due to the greenish marble used in its interior.
		As with most blue-veined cheeses, Gorgonzola was originally aged in caves and the blue veins of mold developed from spores naturally present in the caves.
	www.foodreference.com /html/fgorgonzola.html (307 words)

	Wine and Food - Food - Food Categories - Gorgonzola - Made In Italy On Line
		The "Consorzio per la tutela del formaggio Gorgonzola" was formed in 1970 to safeguard the interests of this D.O.C. cheese which was born around 1000 ad in the small village of Gorgonzola.
		Two brands guarantee the genuiness of Gorgonzola to the consumer of this product which is known all over the world: the first is branded right on the form, whereas the second, a small "cg" is stamped all over the aluminum sheet that wraps and protects the Gorgonzola form.
		Gorgonzola is one of only three Italian cheeses that qualifies, under the Stresa Convention of 1951, to be classified as DOC (Denominazione di Origine Controllata).
	www.made-in-italy.com /winefood/food/categories/gorgonzola.htm (503 words)

	Hormel Foods - Glossary - Gorgonzola Naturale Blue Cheese
		Native to Italy, Gorgonzola is available as either a milder version known as "dolce" or the naturale version, which is the aged variety of Gorgonzola Blue.
		With a color that is whiter than Gorgonzola Dulce, the naturale is typically aged for six months, resulting in a firmer texture and a sharper flavor and aroma.
		Gorgonzola is an excellent cheese to serve as an appetizer, with desserts and fruit, as a flavoring in salads and pasta dishes, or as stuffing for chicken, veal or tube pasta.
	www.hormel.com /kitchen/glossary.asp?id=37806&catitemid= (194 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Gorgonzola "Bebiverde" DOP (Site not responding. Last check: 2007-10-21)
		One Gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived.
		The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese (made from the tired or stracca cows returning to the valleys from mountain pastures) that didn't get used up quickly enough.
		Gorgonzola "Bebiverde" is a dolce-style cheese, with a wet, fragile rind.
	www.cheesesupply.com /cgi-bin/affiliates/clickthru.cgi?id=choicecheese&page=http://www.cheesesupply.com/product_info.php/products_id/4 (299 words)

	Italian cheese - asiago, buffalo ricotta, curd, gorgonzola, mascarpone, mozzarella, parmigiano, pecorino, stracchino, ...
		Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess.
		Enjoy Gorgonzola Dolce as a table cheese, spread thickly on a piece of crusty baguette, or as an ingredient in your favorite salad dressing.
		Blend together with the aid of a fork the gorgonzola and butter until smooth and creamy.
	www.italiancook.ca /cheese.htm#item2 (7892 words)

	Gorgonzola Dolce
		Young gorgonzola is mild and creamy and beloved for it's soft spreadable texture
		Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola.
		Dolce, by nature of its shorter aging time, is wetter and more ivory colored than Gorgonzola Naturale, which is drier and whiter and tends to have bluer streaks.
	www.agferrari.com /index.php/item/item/1177.html (319 words)

	Technorati Tag: gorgonzola (Site not responding. Last check: 2007-10-21)
		Shop for Gorgonzola Cheese at iGourmet Shop for gorgonzola cheese and hundreds of other gourmet cheeses and specialty foods at iGourmet.com.
		Filetto al gorgonzola con alglio e rosmarino Preparazione: 10 minuti Cottura: 8 minuti Difficoltà: Facile Ingredienti per 4 persone: 4 filetti di...
		Il gorgonzola è un formaggio assai antico, sebbene come vari altri prodotti alimentari di...
	technorati.com /tag/gorgonzola (358 words)

	USATODAY.com - The birthplace of Gorgonzola. Maybe. (Site not responding. Last check: 2007-10-21)
		GORGONZOLA, Italy — Ever since I learned a few years ago of a town in northern Italy named Gorgonzola where its townspeople claim their ancestors created the famous cheese of the same name, I have wanted to visit to find out if the proof is in the pudding — or in this case, the curd.
		This first cheese was called stracchino, from the Italian word meaning "tired." It is a reference to the milk that came from the cows exhausted by their long migration south.
		The lowly stracchino's successor, Gorgonzola, was an accidental invention.
	www.usatoday.com /travel/destinations/2005-02-02-italian-cheese_x.htm (1077 words)

	I Love Cheese!, Cheese Profile (Site not responding. Last check: 2007-10-21)
		Even though Gorgonzola is marbled by streaks of green, it's considered to be the Italian member of the Blue Cheese family.
		Gorgonzola Piccante has a firmer texture and sharper flavor, while Gorgonzola Dolce has a sweeter taste and softer texture.
		If you wanted to make Gorgonzola like they did in the old days, you'd have to leave it in a cave for over a year.
	www.ilovecheese.com /cheese_profile.asp?Cheese=Gorgonzola (147 words)

	Flavor Profiles--Gorgonzola
		The Northern Italian town of Gorgonzola first produced its famous blue cheese during Roman times.
		Gorgonzola has a soft, moist consistency and a highly developed aroma that ranges from mild to pungent, bordering on stinky.
		Look for Gorgonzola in most large supermarkets; or, buy online at www.zingermans.com or www.igourmet.com.
	www.cookinglight.com /cooking/flavorprofiles/Gorgonzola.html (80 words)

	The birthplace of Gorgonzola. Maybe. \| csmonitor.com
		One thing Gorgonzola is not relinquishing, however, is its assertion that it is the place to come if you want to see where the namesake cheese was first created.
		But Amaranto and her ancestors still have the place of honor in the legend of how Gorgonzola came to be created, and so Manzoni brings her to the fair for people to see.
		In one version of the story, it is said that in those days, herdsmen from the north brought their cows down from the mountains in September to graze on the lush, sweet grass of the plains surrounding Milan.
	www.csmonitor.com /2005/0202/p11s02-lifo.htm (1186 words)

	Ingredients: Gorgonzola (Site not responding. Last check: 2007-10-21)
		Part of the Stracchino family of cheeses native to Lombardy, Gorgonzola was created when a cheese maker's apprentice decided to forego separating the curd from the whey one evening.
		Named after the town where it was founded, Gorgonzola was cultivated by monks in the Lombardy region, who used the excess milk the cows provided to make cheeses like Grana Padano and Gorgonzola, two of Lombardy's signature cheeses.
		The young Gorgonzola, called Dolce, is creamier than the aged version, and milder in flavor.
	www.italiancookingandliving.com /food/pf_text/ing_gorgonzola_old.html (246 words)

	Gorgonzola - Food Shopping at dooyoo.co.uk
		Gorgonzola, which has an intricate, complicated method of creation,...
		Ah Gorgonzola a cheese I have always loved,even though it can be hugely smelly.
		This great cheese is made from cows milk and is named after the village of Gorgonzola which is near the fashion capital of Italy, Milan.
	www.dooyoo.co.uk /food/gorgonzola (196 words)

	Veggie Burgers with Gorgonzola
		To serve, sprinkle the burgers with the Gorgonzola.
		Like other blue cheeses, Gorgonzola is high in fat and sodium; fortunately, the flavor is pronounced, so you won’t need to use a lot.
		Gorgonzola and its British and French counterparts (Stilton and Roquefort, respectively) are sometimes called the “Kings of Cheeses.”
	www.americanheart.org /presenter.jhtml?identifier=3031305 (244 words)

	Gourmet Food Mall - igourmet.com - Encyclopedia of Cheese
		Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine.
		Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table cheese.
		Gorgonzola is also excellent in salads and dips.
	igourmet.gourmetfoodmall.com /StaticPage.php?pageid=491 (3559 words)

	About Gorgonzola (Site not responding. Last check: 2007-10-21)
		Aromatic Risotto with Gorgonzola and Fennel may be dinner the night you read about Felice, the little lamb who was allowed into bed after he was bathed, but Wanda's Veal Cutlets served with a flavorful sauce made with garlic, onions, tomatoes, and a dash of cayenne will still make your mouth water.
		Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet, and Mountain - the sharper and firmer version.
		Intensely delicious, Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue.
	www.opencoffee.com /gorgonzola.htm (857 words)

	Gorgonzola - Wikipedia, the free encyclopedia
		Gorgonzola is a village in the Lombardy region of northern Italy, formerly with a separate identity, but now part of the Milan metropolitan area.
		In Belgian comic book series Tintin, the name Gorgonzola is included in the name Marquis di Gorgonzola, an alias for criminal tycoon Roberto Rastapopoulos.
		This page was last modified 02:51, 31 March 2006.
	en.wikipedia.org /wiki/Gorgonzola (92 words)

	Cooks.com - Recipes - Gorgonzola
		Exciting, hearty recipes with international flair to serve as main or salad courses...
		In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon.
		Stir in thyme add cream and Gorgonzala and stir until cheese melts and sauce thickens.
	www.cooks.com /rec/search/0,1-21,gorgonzola,FF.html (177 words)

	The Big Cheese: Gorgonzola (Esquire Magazine: Personal Finance)\| SmartMoney.com
		Alongside she offers a soft, creamy, almost Brie-textured version of the cheese, the most gorgeous Gorg you've ever tasted — salty and strong, with a fruity tang and a melting finish that's a little sweet without a hint of bitterness.
		Order some Gorgonzola Cremificato from Murray's Cheese in New York ($13 per pound; murrayscheese.com), or try the magnificent entries from Luigi Guffanti ($17 to $24 per pound; artisanalcheese.com).
		Gorgonzola's white flesh is shot through with veins of the crucial blue-green mold — Penicillium glaucum — that is mixed into the milk before the curd even forms.
	www.smartmoney.com /esquire/index.cfm?Story=20050902-cheese (831 words)

	Delicious Italy - Gorgonzola cheese (Site not responding. Last check: 2007-10-21)
		Along with parmigiano reggiano and grana padano, Gorgonzola is the most famous of Italian cheeses.
		Legend states that in the 12th century a herdsman was travelling to summer pastures in Valsassina when he left a version of Gorgonzola in the town.
		The town of Gorgonzola is on the very outskirts of Milan.
	www.deliciousitaly.com /Lombardiadishes13.htm (239 words)

	Viking Recipes - Main Dishes - Filets with Gorgonzola on Red Pepper Puree (Site not responding. Last check: 2007-10-21)
		This week's recipe for Filets with Gorgonzola on Red Pepper Puree allows you to provide an impressive meal for dinner guests without requiring hours in the kitchen.
		A can of roasted red peppers is pureed with a clove or two of garlic, seasoned with salt and pepper and simmered in a small saucepan.
		When the steaks are done to your liking, the sauce is spread on the plate, the steaks go on top and crumbled Gorgonzola cheese is liberally piled on.
	www.vikingrange.com /recipes/main-dishes/filets_gorgonzola.html (363 words)

	Gorgonzola Risotto
		If you find it a little too strong, try using half the quantity or alternatively use Dolcelatte, which is younger than Gorgonzola by about six months but is still the same cheese.
		When the risotto is creamy and velvety but the rice grains are still firm to the bite, remove from the heat and stir in the remaining butter, the cream, and the fresh sage.
		Adjust the seasoning, bearing in mind that Gorgonzola is very salty so you probably won't need to add more salt, although you will probably like a little pepper.
	www.theweekendhomeshow.com /cgi-bin/Page.cgi?Id=486 (356 words)

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