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*The gorgonzola, which can be mixed with rocphole in appearance, has blue-green veins as opposed to the blue dotted structure of the similarity produced in France. Gorgonzola, a kind of moldy cheese produced in northern Italy, is a cheese that can have different names according to its age. Gorgonzola Dolce, Gorgonzola Piccante or Gorgonzola Montagna are the different names they get according to their seniority.*


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**How to make Gorgonzola cheese?**



*Manufacturers who use cow or goat as a main ingredient in their skins have added fungi and yeast called penicillium, which is a common ingredient of moldy cheese, after heating in a very large metal bowl in the milk factory. At this stage, a large amount of mixed palettes are added to the mixture, which is then transferred to the container. The fluid that begins to clot is gently kneaded by the machines and cavities are formed between the coats to form a blue-green küfü. After this step, the cheese coffins, which are separated from the liquid, are dragged in the device to convert them into large pieces in the form of wheels. The wheels are covered with sea salt and taken to a tightly controlled room where they wait for a week. When maturation time comes, the holes are opened and mold is triggered. Later, the controlled cheese, which is called the maturation chamber, starts to mold here. The machines here change the positions of the cheese at regular intervals and wash the cheese two or three times during maturation. The maturation of gorgonzola lasts about two months.*

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**How do you keep Gorgonzola?**

*In the refrigerator, it should be kept on a paraffinized paper, if possible, and with plastic wrapped on it. If a different mold is seen from normal mold, cheese should be thrown if it is extremely soft and has a creamy consistency. If it has been preserved, it should be cut by two centimeters around the küfüm and it should be protected by changing the wrapper paper. If it is desired to increase the life time by freezing, aluminum foil should be wrapped in ice pieces in pieces no bigger than 250 grams. When it is desired to be consumed without being solved after being frozen, it gives better aroma when it is added by being dissolved in cheese, cooked foods which are too crumbly and lose something in taste.*

  ![image](https://img.esteem.ws/dbxh2cg2tl.jpg)




**How is Gorgonzola eaten?**


*Like other moldy cheeses, hors d'oeuvres can be added to the top for hors d'oeuvres, such as gorgonzola, pizza and lasagna, which are often used as appetizers beside wine or in mixed salads and in various sauces.*



**Thank you for comments and votes.**

*Please follow for other cheese varieties.* 😊