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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Gorgonzola

Language: Italian

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.


Pronounced: gohr-gohn-TSOH-lah
Gender: N/A
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Milan in Lombardy, Piedmont

See places: Italian food and cuisine, Lombardy,

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