At SoLé SoupS®, we’re always trying to learn new things. And when we do, we like to pass along our knowledge so that others may have an ace in the hole the next time they audition for Jeopardy (I’ll take Blue Cheese Varieties for a thousand, Alex.)
With so many varieties of cheese in existence, we thought it would be fun to take a look at this beautiful blue cheese, starting at the beginning.
• Gorgonzola is one of the oldest cheeses in the world. Some say that it was first produced in the town of Gorgonzola in Italy, while others say that it was first produced in Pasturo Nella Valsassina. Either way, production began in 879 AD, making this one of the oldest cheeses on the planet.
• This cheese is under European protection. In 1954, the Italian Parliament approved a law to protect 6 different regions in Italy where Italian cheeses were made. But in the late 1960s, foreign markets began mass-producing poor quality, imitation Gorgonzola that made producers step in to regulate the real stuff. Today, Gorgonzola is protected, monitored, and registered through the European Union.
• Gorgonzola is made the same way today as it was back then. It starts with unskimmed, pasteurized cow’s milk and a fungus (or mold) that is used to ripen the cheese and give it its beautiful blue veins. In the distant past, the cheese was left to ripen in natural caves, which are simulated today in modern plants. These plants are held to high health and hygiene standards. Only milk produced in the specific Italian regions of Piedmont and Lombardy can produce this cheese today.
• This cheese is good for you. Gorgonzola is well-loved for its mild and sharp flavor, nutty aroma, and crumbly-firm texture. But people don’t often know that Gorgonzola is high in vitamins B2, B6, and B12, which support the nervous and immune systems in the body. It’s low in cholesterol, and has a fat content that’s not much higher than other cheese varieties. Plus, the lack of gluten and lactose make it digestible for those who have an intolerance.
So the next time someone starts talking about Gorgonzola, you can jump into the conversation with the knowledge you got from SoLé SoupS®. We’re always happy to help.
Come on into our Soup Studio in Agoura Hills and try any of our soups including squash and our new ramen. If you’re not juicing you should be souping.