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Topic: Gorgonzola cheese

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	Cheese - MSN Encarta
		Cheese is one of the world’s oldest food products—for thousands of years, people have raised animals for milk, turning their surplus milk into cheese.
		Cheese is a concentrated source of almost all the valuable nutrients found in milk, such as protein, vitamins, and minerals, as well as the less desirable fat and cholesterol, substances that may lead to health problems when consumed in excess.
		Some cheeses, such as Swiss cheese, are heated and agitated in a cooking process that further breaks down the curds and releases more of the whey, creating a denser style of cheese.
	encarta.msn.com /encyclopedia_761560939/Cheese.html (1830 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).
		Today, the cheese may be made from either pasturized or raw milk, and is injected with the cultured mold.
	www.gorgonzola.org /gorgonzola.html (396 words)

	Gorgonzola - Aquavitae - DiWineTaste
		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.
		The cheeses remain in the maturing cellars, at a temperature of 2-7° C (35-44° F) and a humidity of 85-95%, for a period from 50 to 90 days, according to the type (sweet or piquant).
		Gorgonzola is a straw-white raw curd cheese, whose green veining is the result of the moulding process.
	www.diwinetaste.com /dwt/en2006037.php (2099 words)

	What is Gorgonzola?
		Gorgonzola is a famous blue cheese originating in Italy, with a distinctive smell which many liken to old shoes.
		Gorgonzola is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses.
		Cheese aged for approximately three months is called Gorgonzola Dolce, or sweet Gorgonzola, and in addition to being sweeter it has a creamy texture and a much milder flavor.
	www.wisegeek.com /what-is-gorgonzola.htm (485 words)

	Gorgonzola (Site not responding. Last check: 2007-10-16)
		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.
		After the first month, the cheese is pierced with long copper needles to enhance the circulation of air and growth of the mold.
	www.kroger.com /hn/Food_Guide/Gorgonzola.htm (375 words)

	Cheese Blue
		The cheeses are salted and pricked to allow carbon dioxide to escape and the moist air to enter, encouraging the "blessing of blue." The cheeses are placed on 20-foot long moist oak planks that impart their own temperature and humidity to the cheeses during storage.
		Gorgonzola is one of only three cheeses that qualifies (along with Parmesan and Roquefort), under the Stresa Convention of 1951, to be classified as DOC (Denominazione di Origine Controllata).
		This cheese was first made in 1850 when a peasant farmer in the area of Laqueuille seeded his milk curds with rye-bread moulds and stabbed the cheese with a needle - it is believed that he was trying to copy the famous Roquefort cheese.
	caviarmore.com /InfoPage.aspx?PageID=84 (2620 words)

	Cheese of the Month Club
		Characterized by an edible, downy-white rind and a cream-colored, buttery-soft interior, this cheese "oozes" at the peak of ripeness.
		Gorgonzola, our third and final selection, is a tangy cheese made in the northern Italian village of the same name located on the outskirts of Milan.
		Gorgonzola is a rich, soft paste with herbs, produced exclusively from milk of the D.O.C. (certification of authenticity) regions.
	www.cheesemonthclub.com /pastnewsletters/vol3no1.htm (1830 words)

	Cheese Pairings
		The crystalline texture (small tartrate crystals form naturally in the cheese as it ages) of the cheese marries well with the sticky sweet texture of the honey or balsamico and nuts confirm the nutty flavor in the cheese.
		Cheese and wine seem to go so well together because they come from the same natural processing.” Both require a certain degree of aging before reaching their peak of enjoyment.
		A regional pairing of Gorgonzola and Moscato d’Asti which are made within 100 kilometers of each other makes a natural pairing, but usually it’s a roll of the dice.” He recommends experimenting with different combinations to find what you like, just as you would with any food and wine coupling.
	www.travellady.com /Issues/May04/714CheesePairings.htm (2840 words)

	Gorgonzola (cheese) - Wikipedia, the free encyclopedia
		Gorgonzola is a blue-veined Italian cheese, made from unskimmed cow's milk.
		Gorgonzola is made in the regions of Piedmont and Lombardy from whole pasteurized cow's milk to which is added the bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus along with spores of the mold Penicillium glaucum.
		Gorgonzola is usually eaten as a dessert cheese, but there are some local culinary specialities.
	en.wikipedia.org /wiki/Gorgonzola_(cheese) (300 words)

	Gorgonzola (cheese) - Search Results - MSN Encarta
		Gorgonzola (cheese) - Search Results - MSN Encarta
		Creamy cow's milk cheese with green-veined ivory interior and a sharp, salty flavor.
		Gorgonzola (cheese), semisoft cow’s milk cheese with a green-veined, ivory colored center and a sharp, pungent flavor.
	encarta.msn.com /Gorgonzola_(cheese).html (100 words)

	A true blue (cheese) state
		Delugeau, of DCI Cheese Co., attributes the increased popularity of blue cheeses in the past three years to the explosion of use on salads and to large restaurant chains adding blue and Gorgonzola to steaks and chicken dishes.
		Gorgonzola, which has a slightly green vein, is reputedly the oldest cheese name, dating back to 879 A.D., according to an article by James Mellgren in the August 2005 issue of "The Gourmet Retailer" retail trade magazine.
		The fresh cheese then is pierced with long needles to create passageways for the mold to spread as it interacts with the air during aging.
	www.azcentral.com /home/food/articles/0831bluecheese0831.html (2138 words)

	Lombardia - Lombardy - Cheese
		Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that needed to be milked after returning from the long climbs down from summer pastures.
		Cheeses are now pierced to accelerate the veining (referred to as parsley or erborinato) of the Penicillium glaucom bacteria.
		Gorgonzola is a dolce-style cheese, with a wet, fragile rind.
	www.aaanetserv.com /cheese_lombardia.html (853 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Gorgonzola "Piccante" DOP
		One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived.
		Gorgonzola "Bebiverde" Is a dolce-style cheese, with a wet, fragile rind?
		Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola.
	www.cheesesupply.com /product_info.php/products_id/5 (299 words)

	Food Facts & Trivia: Gorgonzola Cheese (Site not responding. Last check: 2007-10-16)
		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 (268 words)

	Gorgonzola
		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.
		After the first month, the cheese is pierced with long copper needles to enhance the circulation of air and growth of the mold.
	www.pureprescriptions.com /health_library/healthnotes.asp?ContentID=1772001 (443 words)

	Gorgonzola (Site not responding. Last check: 2007-10-16)
		Gorgonzola’s tangy, strong flavor combines well with the mild flavors of polenta and firm-crusted breads.
		This is a semisoft cheese, mild and buttery, with an ivory-yellow color and blue-green marbling.
		This variety is aged for 6 to 12 months; the longer aging produces an intense flavor, and a cheese with well-developed veins.
	www.cncahealth.com /health-notes.htm?org=cnca&ContentID=1772001 (235 words)

	Gorgonzola Naturale Blue Cheese Glossary Term
		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.
		Also made into cheeses referred to as piccante, di monte or stagionato, Gorgonzola naturale is produced from the curd of two milkings to be produced into various sized wheels.
		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.recipetips.com /glossary-term/t--37806/gorgonzola-naturale.asp (173 words)

	Italicatessen Cheeses - Creamy Gorgonzola (Site not responding. Last check: 2007-10-16)
		Gorgonzola is made from full fat unpasteurised milk and the paste is white or pale straw coloured, soft and has green veining.
		This cheese has found favour with chefs and is now used in hundreds of ways in the kitchen.
		The cheeses are taken out of the moulds but kept in the canvas, and left upside-down to drain for 24 hours.
	www.italicatessen.ie /h/ir/cheese/gorgonzola.htm (472 words)

	The Teddington Cheese description of Gorgonzola
		The exact birthdate of Gorgonzola is not known, there are estimates ranging from the ninth century through to the twelfth century.
		Each cheese weights 6 to 12kg, measures 25 to 30cm in diameter and is 16 to 20cm tall and has a fat content of 48%.
		Gorgonzola Piccante is firmer and fuller flavoured but does not have the spreading quality of the Gorgonzola Dolce.
	www.teddingtoncheese.co.uk /acatalog/de321.htm (576 words)

	Cheese - Gorgonzola
		Gorgonzola is a traditional, creamery and co-operative, blue cheese.
		Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added.
		At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould.
	www.gourmetsleuth.com /cheese_gorgonzola.htm (110 words)

	Gorgonzola DOP cheese - Lombardy
		Gorgonzola is an Italian purely cow milk cheese, named after the village outside Milan called Gorgonzola that was once a meeting point for cattle drovers.
		The same as other blue-veined cheeses, Gorgonzola was originally aged in caves and the blue mold veins developed from spores naturally present in caves.
		Gorgonzola is produced in the provinces of Novara, Vercelli, Cuneo and in the town of Casale Monferrato in Piedmont as well as in the provinces of Bergamo, Brescia, Como, Cremona, Milan and Pavia in the region of Lombardy.
	www.yndella.com /GorgonzolaDOPcheese-Lombardy_2_0_934.aspx (225 words)

	Ask Dr. Gourmet :What can I use in place of Gorgonzola cheese?
		Blue cheeses have had different bacteria and molds introduced during the ripening process to impart a distinctive sharp, earthy flavor.
		There is a wide variation in the flavors between different blue cheeses and you may want to start by asking at the cheese counter at a gourmet market for a taste of one of the milder cheeses.
		Crumbled feta cheese may be a good choice lending an earthy tone without the strong flavor of a blue cheese.
	www.drgourmet.com /askdrgourmet/gorgonzolasub.shtml (412 words)

	Gorgonzola Blue Cheese Glossary Term
		It is an Italian blue cheese named for the town in Italy where it originated.
		The dolce is aged for a shorter amount of time giving it a sweet flavor, while the naturale is allowed to age for six months or more resulting in a strong, sharp flavor and aroma.
		Gorgonzola goes well with slices of fruit such as apples or pears and it is often crumbled into salads.
	www.recipetips.com /glossary-term/t--33716/gorgonzola-blue.asp (134 words)

	Italian cheese. asiago, buffalo ricotta, curd, gorgonzola, mascarpone, mozzarella, parmigiano, pecorino, stracchino, ...
		Hailed as the “Millenium Cheese of Italy,” Cacio di Fossa literally means “cheese of the pit.” During the wars between Charles VIII of France and Ferdinand of Naples the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas.
		The cheese is pulled from the ground, cleaned, wrapped in it’s characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio.
		Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard.
	www.italiancook.ca /cheese.htm (7875 words)

	Italian Vegetarian Cooking : Pasta - Rigatoni with Gorgonzola
		Gorgonzola is one of the world's finest blue cheese.
		For the gorgonzola sauce, melt the remaining butter in a saucepan and stir in the gorgonzola cheese.
		Fresh gorgonzola cheese is a creamy yellow with a rich piquant aroma.
	www.syvum.com /cgi/online/serve.cgi/recipes/cooking/italian/veg/citavp12.tdf?0 (468 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		All of Anna's cheeses are made in the southern region of the Netherlands near Eindhoven.
		Iberico is a Manchego-style cheese made from a blend of cow, goat and sheep's milk.
		One of the most popular cheeses in Spain, this firm, oily cheese is mild, yet tasty and aromatic.
	igourmet.com /shoppe/prodview.asp?cat=&subcat=&prod=251&... (1864 words)

	GourmetSleuth - Blue Cheese Sauce
		Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
		Blue cheese is frequently used as a generic term to describe a variety of blue veined cheeses.
		These are all aged blue-veined cheeses made by inoculating a cheese with a specific mold.
	www.gourmetsleuth.com /bluecheesesauce.htm (274 words)

	Recipe - Gorgonzola-Stuffed Steak with Prosciutto
		Rich and flavorful gorgonzola cheese blended with finely minced herbs and nuts oozes out of pockets cut into thick, meaty sirloin steaks.
		Add the fl pepper and gorgonzola cheese, and process again for a few seconds until it reaches a smooth consistency.
		The gorgonzola filling can be used as a topping for a variety of steaks, chops or even as a topping for baked potatoes.
	gildedfork.com /recipes/sept06/gorgonzola-steak-prosciutto.html (356 words)

	Pears Stuffed with Gorgonzola Cheese
		Cream the Gorgonzola and the butter together in a small bowl until they are soft and fluffy.
		Fill the hollows of the pear halves with the cheese mixture and carefully stick the two halves of the pears back together again.
		Roll the pears in the crushed nuts, and chill for 2 hours, until the cheese is firm.
	www.culinarycafe.com /Fruits/Pears_Stuffed_Gorgonzola.html (145 words)

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