Gorgonzola
E802467
Gorgonzola is a famous Italian blue cheese known for its creamy texture and distinctive sharp, tangy flavor.
Observed surface forms (2)
| Surface form | Occurrences |
|---|---|
| Gorgonzola Dolce | 0 |
| Gorgonzola Piccante | 0 |
Statements (54)
| Predicate | Object |
|---|---|
| instanceOf |
Gorgonzola variety
ⓘ
Gorgonzola variety ⓘ Italian cheese ⓘ blue cheese ⓘ |
| agingTime |
about 2 to 3 months
ⓘ
up to 6 months or more ⓘ |
| allergen | milk ⓘ |
| category |
PDO Italian cheese
ⓘ
blue-veined cheese ⓘ |
| color | white to pale yellow with blue-green veins ⓘ |
| contains |
casein
ⓘ
lactose ⓘ |
| countryOfOrigin | Italy ⓘ |
| culinaryUse |
cheese boards
ⓘ
pasta sauces ⓘ pizza topping ⓘ risotto ⓘ salads ⓘ |
| flavor |
mild
ⓘ
pungent ⓘ sharp ⓘ strong ⓘ tangy ⓘ |
| hasCertification | Protected Designation of Origin ⓘ |
| hasVariety |
Gorgonzola Dolce
NERFINISHED
ⓘ
Gorgonzola Piccante NERFINISHED ⓘ |
| mainIngredient | cow's milk ⓘ |
| milkSource | cow ⓘ |
| milkTreatment | pasteurized or unpasteurized ⓘ |
| namedAfter | Gorgonzola, Lombardy NERFINISHED ⓘ |
| pairsWith |
dessert wine
ⓘ
honey ⓘ pears ⓘ polenta ⓘ red wine ⓘ walnuts ⓘ |
| PDORecognizedBy | European Union NERFINISHED ⓘ |
| PDOYear | 1996 ⓘ |
| productionMethod | veining created by piercing the cheese to allow air in ⓘ |
| protectedStatus | PDO ⓘ |
| regionOfOrigin |
Lombardy
NERFINISHED
ⓘ
Piedmont NERFINISHED ⓘ |
| rindType | natural ⓘ |
| texture |
creamy
ⓘ
crumbly ⓘ firmer ⓘ soft ⓘ |
| typicalFatContent | about 48% fat in dry matter ⓘ |
| typicalServingTemperature | room temperature ⓘ |
| typicalShape | cylindrical wheel ⓘ |
| typicalUse |
cooking ingredient
ⓘ
table cheese ⓘ |
| typicalWeight | about 6 to 12 kilograms per wheel ⓘ |
| usesMoldCulture | Penicillium roqueforti NERFINISHED ⓘ |
Referenced by (4)
Full triples — surface form annotated when it differs from this entity's canonical label.
subject surface form:
Piedmont