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Gorgonzola got its current name around the beginning of the 20th century,
when, in order to distinguish it from the more common term Stracchino, it
was named after an important town in Lombardy. At present this cheese is
mainly produced in the Piedmont provinces of Novara and Vercelli, with a
small quantity, from other areas of Piedmont and Lombardy.
Legend has it that this exquisite cheese is the result of none other than
human distraction. The story is that a cheese maker so blinded by love and
in such a hurry to get to the date he had planned with his loved one, forgot
for an entire night, some curdled milk at the bottom of the boiler. The next
day, realizing what he had done, tried to remedy his error, by mixing the
old curdled milk with the fresh. After some months, when the ageing process
was completed, he realized that the inside of the forms of cheese were rich
with, slits and crevices, and with a sort of greenish mould. It would be
easy to understand the distraught state of mind of the cheese maker,
however, when he tasted one of the forms, he understood that he had
involuntarily created something new with an exceptional taste. This is how
“erborinatura” (term which derives from Lombard erburin or rather parsley
due to the color) was discovered. Curdled milk from the previous night,
which has already acidified, does not amalgamate with the fresh, thus
leaving empty spaces in the mixture, where mold penetrates.
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SPICY GORGONZOLA D.O.P.
