Gorgonzola
gorgonzola DOP · blauwe kaas Italie · blue cheese Italy
Gorgonzola: what every chef needs to know
Day in, day out, There delivers: a reason Gorgonzola shows up on so many prep lists: it is an Italian blue cheese with DOP protection produced in Piedmont and Lombardy. The name refers to the village of Gorgonzola near Milan, where the cheese originated. There are two main types: Dolce (young, creamy, mild in flavour, 2–3 months' ageing) and Piccante (aged, crumbly, intense and peppery, minimum 6–12 months). The characteristic blue veins are formed by Penicillium glaucum mould injected into the curd with metal needles, so that air activates mould growth. Gorgonzola is made from whole cow's milk. In commercial kitchens, Dolce is used for sauces, risotto and pizza, while Piccante suits a cheeseboard or salads. The cheese melts readily with heat and pairs beautifully with pears, walnuts and honey.
Gorgonzola: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Gorgonzola: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Gorgonzola: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
gorgonzola on low temperature melt in cream, otherwise scheidt the sauce
add gorgonzola Dolce pas in the laatste 2 minutes to for creamy smelting
cheese add after the of the heat halen for maximum romigheid (mantecatura)
Piccante into thin slices cut with a warm dry kaassnijder
Gorgonzola: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Gorgonzola: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Production takes place throughout the year. Piccante is more suited to autumn and winter on a cheeseboard.
Gorgonzola: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Gorgonzola: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the powerful, dried druifsmaken of Amarone balance the intensity of gorgonzola Piccante
classic combination: sweet tegenover salt and sharp, Sauternes cuts through the romigheid of Dolce
nutty, geoxideerde notes of Tawny Port fit excellent at the powerful schimmelsmaken
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Gorgonzola
What is the difference between Gorgonzola Dolce and Piccante?
Dolce is young (2–3 months), creamy and mild. The texture is spreadable and the flavour subtle. Piccante is aged (minimum 6 months, sometimes up to 12), crumbly and intense with a sharp, peppery finish. Dolce suits hot dishes and sauces; Piccante belongs on a cheeseboard or in salads.
How do I melt Gorgonzola without splitting the sauce?
Always use low heat and first warm the cheese in cream or stock. Add the cheese in pieces and stir gently. Never boil the sauce, as excessive heat separates the fat from the whey. Keep the temperature at a maximum of 70°C (158°F).
Which Gorgonzola do I choose for a cheeseboard?
Choose Gorgonzola Piccante for the cheeseboard. The crumbly texture and intense, complex flavour pair better with wine and accompaniments such as figs, walnuts and honey. Serve at room temperature (18–20°C / 64–68°F) for the best flavour.
At what temperature should you store Gorgonzola?
Store Gorgonzola at 2°C to 4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Gorgonzola professionally?
The primary professional technique for Gorgonzola is sauce prepare at laag vuur, max 70°C for 3-5 min. Always verify core temperature with a calibrated probe thermometer.
Does Gorgonzola contain allergens?
Gorgonzola contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
