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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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Description: A drum of very rich, creamy, pungent blue-veined cow's milk cheese. It has a white paste with blue veining and a brined rind. It is made in Gorgonzola, near Milan.The drums weigh in at around 10 kg (20 lbs). The cheese ripens in 40-50 days and is then aged for different periods of time. Gorgonzola Dolce is younger and sweeter at around 3 months, while the stronger versions, Gorgonzola Piccante, Gorgonzola di Monte, Gorgonzola Naturale. Gorgonzola Stagionata are likely to be around 6 months. This is a versatile cheese, useful on the cheese board and in cooking, and has a strong mellow flavour, if that is possible. (PDO). When pasta is cooked 'al Gorgonzola' it is mixed with butter and crumbled Gorgonzola.
Most frequent country: Widespread
Most frequent region: Milan in Lombardy, Piedmont
See places: Italian food and cuisine, Lombardy,
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