Gorgonzola

Gorgonzola is a veined Italian blue cheese made from unskimmed cow's milk. It is produced in the Lombardy and Piedmont regions of Italy. The cheese is characterised by its distinctive blue-green mould, Penicillium glaucum, which gives it a pungent aroma and a creamy, crumbly texture.

Gorgonzola is primarily used as a table cheese, often served with fruits, nuts, or honey. In packaged foods, it is frequently incorporated into cheese pizzas, stuffed pastas, and sauces to impart a strong, tangy flavour. Its rich, savoury taste also makes it a popular addition to salad dressings and dips.

Gorgonzola is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a cheese, it is a source of protein, calcium, and other nutrients. Like other blue cheeses, its production involves moulds, which are generally considered safe for consumption in this context. Evidence does not suggest adverse health effects from typical consumption of Gorgonzola. There are no notable controversies regarding its safety or consumption.