Creamy yellow Gorgonzola, abundantly veined with a blue green mold, can also be produced as an unaged paler, creamier version. Traditionally the cheese is made with raw cow’s milk and even sheep’s milk cheese varieties are available today.
It’s been made outside Milano since the eighth century, when it was hung in huge caves to ripen. Nobody knows when the Penicillin glaucum mold first began colonizing the cheese, but nowadays it’s an integral part of the Gorgonzola and the cheese would simply not be the same without it.
Whilst many cheese makers around the world have attempted to imitate the mold, nobody has managed to achieve the same balance that exists in the mold found in the ripening caves outside Milano. One wonders why …..