Few other blue cheeses are as well known throughout the world as Gorgonzola. This cow’s milk cheese from Northern Italy (along with cheeses such as Roquefort and Stilton) is regarded as a timeless classic in the cheese world. When many Americans think of blue cheese, they often think of Gorgonzola. But what many don’t realize is that there are different types of Gorgonzola, ranging from creamy and sweet to crumbly and intense. Older Gorgonzolas can be aged for 200 days, which gives them an incredibly strong, stinging quality (one customer, upon tasting our 200 Day Gorgonzola, told me it was like have an allergic reaction in his mouth!).

Gorgonzola Cremificato

Gorgonzola Cremificato, in comparison, is aged for only about 3 months. This younger cheese has a much softer texture and more accessible flavors. To me, Gorgonzola Cremificato just screams dessert. It has a decadant rich texture perfect for spreading. It has fruity, honey-tinged flavors that carry just a hint of the spiciness of more mature Gorgonzolas. This is a great “gateway” cheese- perfect for the person who claims to dislike all blues. The pairing options are endless for a cheese that is both mild enough to attract many different palates but interesting enough to stand up to many wine, beer and food pairings. For the month of September we will be offering Gorgonzola Cremificato for the astounding price of $14 a pound (usually $17)!