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Cheese Blue

Gorgonzola, a soft, blue cheese made with uncooked cow’s milk . Its name is that of a small town in Lombardy near Milan, where it is said to have been born in the twelfth century in order to retrieve a forgotten curd of the day before. Gorgonzola Dolce is a soft cheese, with a homogeneous distribution of its mainly blue coloured veins.

Some blue cheese are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheese are typically aged in a temperature-controlled environment and can be eaten by itself or spread, crumbled or melted into or over foods.

The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mould and to types of bacteria encouraged to grow on the cheese