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世界三大蓝纹奶酪之一戈贡佐拉ONE OF THE THREE MAJORBLUE-VEINED CHEESESIN THE WORLDGORGONZOLA
公元879年在米兰郊外的伦巴第小镇戈贡佐拉首次生产，由牛奶制成，以绿色或蓝色的霉菌大理石花纹为特色，因为其接种了青霉素抱子。根据其年龄，这种意大利奶酪有两种。成熟约两个月后,Gorgonzola Dolce非常柔软、奶油状,味道温和，带有黄油、酸奶油和不太明显的乳酸味，而 GorgonzolaPiccante是一种更坚硬、更易碎的版本，必须成熟至少三个月才能产生其强烈、辛辣的味道，其用途广泛，融化调味或制作意大利面酱,制作沙拉,或者简单地作为开胃菜搭配新鲜水果、蔬菜和坚果，如青苹果、无花果、梨、核桃、芹菜和萝卜。First produced in the Lombardian town of Gorgonzolanear the outskirts of Milan, in the year 879, this cheeseis made from cow's milk and is characterized by itsmarbled pattern of green or blue mold, resulting fromthe inoculation of penicillin spores. Depending on itsage, this ltalian cheese comes in two varieties. Afteraging for about two months, Gorgonzola Dolce is verysoft, creamy, and has a mild flavor with hints of butter,sour cream, and a less prominent lactic acid taste.Onthe other hand, Gorgonzola Piccante is a harder, morecrumbly version that must mature for at least threemonths to develop its strong, spicy flavor. lt is versatilein usage, being melted and seasoned or used to makepasta sauce, salads, or simply served as an appetizerpaired with fresh fruits, vegetables, and nuts such asgreen apples, figs, pears, walnuts, celery, and radishes.