Gorgonzola
An Italian blue cheese from Lombardy, made from cow's milk in two main styles: dolce, soft and sweet, and piccante, firm and sharp. Both are veined with blue mold.
| Category | Cheese |
|---|---|
| Maker / Origin | Lombardy, Italy |
| Storage | Wrap in foil and keep in the fridge's cheese drawer, away from other foods. |
| Shelf life | About 1 to 2 weeks for dolce once opened; piccante keeps about 3 to 4 weeks. |
| Best uses | Risotto, gnocchi sauce, pizza, salads with walnuts and pears, and cheese boards. |
| Substitutes | Stilton, Roquefort, or Danish blue. |
| Pairings | Honey, walnuts, pears, Barolo, and sweet wines. |
| Last checked | October 18, 2026 |
About it
Gorgonzola is named for a town near Milan and protected by law. Wheels are pierced with needles so air reaches the interior and the blue veining develops. Dolce is aged about 2 months and spoonable; piccante ages longer and slices.
Storing it
Blue cheese keeps giving off moisture; rewrap in fresh foil every few days. Freezing dulls it, but crumbled Gorgonzola freezes for cooking.
Using it
Stir dolce into hot risotto or pasta at the end for an instant sauce. Serve piccante in wedges with honey and nuts on a board.
Swaps & pairings
Stilton gives a firmer, buttery blue. Roquefort is sharper and sheep-based. For a milder blue, use dolce where piccante is called for.
More from this maker: Lombardy, Italy