ingredient information
Cheese Gorgonzola
Even though Gorgonzola is marbled by streaks of green, it's considered to be the Italian member of the Blue Cheese family. Semi-soft and creamy when young, Gorgonzola ages into a pungent, crumbly cheese. If you wanted to make Gorgonzola like they did in the old days, you'd have to leave it in a cave for over a year. Today, cheese makers poke holes into the cheese, exposing it to oxygen and shortening the maturation process to three to six months.