Gorgonzola cheese seems to be the go-to example of “love it or hate it, there is no in-between” food. It is a savory and distinctive cheese, full of personality, but some people are put off by its very strong, unique aroma and its unusual appearance. What makes some people squeamish about it is the very visible molds it contains. However, what you should know is that PDO Gorgonzola cheese is nothing less than a masterpiece of nature! It is made from pasteurized whole cow’s milk to which lactic bacteria, calf rennet, and selected yeasts and molds of the Penicillium roqueforti species are added. It is a soft-texture, creamy cheese that melts easily. It has a pungent smell and a distinctive flavor that reminds one of cream, butter, mushrooms… in a word, yummy! Gorgonzola belongs to the “stracchini” family, a type of cow’s milk cheese that has no rind and a very soft, creamy texture and mild flavor. This type of cheese used to be produced by alternating the curds of two milkings, as still happens today with PDO Strachitunt cheese. The origins of Gorgonzola are very ancient and can be traced as far back as the 10th century.The curd is placed in molds of different sizes. Larger molds are used to obtain sweet or slightly spicy gorgonzola (around 10-13 kg) with a seasoning process of at least 50 days. Medium molds are used for spicy gorgonzola (around 9-12 kg) with a seasoning process of at least 80 days. Finally, smaller molds are used for spicy gorgonzola (around 6-8 kg) with a seasoning process that spans 60 days.