Wisconsin Italian-style gorgonzola resembles the dolce latte or sweet milk gorgonzolas of Italy that are especially creamy. Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879. American-style gorgonzola, produced in Wisconsin, has less moisture and is more crumbly with a full, earthy, piquant flavor and a creamy, soft interior with greenish blue veins and a rusty brown inedible rind. Gorgonzola is typically produced in flatter wheels than the traditional blue.


American-style: Creamy ivory with greenish blue veins
Italian-style: Creamy ivory with greenish blue veins and a rusty brown, inedible rind


American-style: Semi-firm and crumbly
Italian-style: Creamy and soft


American-style: Sharp with a slight earthiness
Italian-style: Full earthy flavor, slightly piquant

Serving Suggestions

Try tossing gorgonzola with hot pasta for a quick sauce or add it to risotto or mashed potatoes for a special flavor. Stuff fresh figs, dates or dried apricots with Italian-style gorgonzola. Use to add flavor to grilled or broiled meats and seafood.

Goes Well With

Whole grain or wheat breads or crackers, water crackers, butter crackers, vegetables, grapes, pears, apples, walnuts, cashews, apricots, honey, dried fruits, fig jam, figs, fish, shellfish, poultry, beef.

Red wines such as Pinot Noir, Merlot, Zinfandel; dessert wines such as Port or Late Harvest Rieslings


American-style: 6-pound wheel or split wheels, 8-pound wheel, 10-pound precrumbled, 5-pound precrumbled. Precut wrapped pieces in random and exact weight, 4- or 8-ounce precrumbled.
Italian-style: 22-pound wheel, 10-pound half wheels, 5-pound quarter wheels, 2 1/2-pound wedges.

Performance Note

Because Italian-style gorgonzola is so creamy, it melts easily and incorporates quickly into mayonnaise, butter and sour cream for dressings, dips and sauces. The sharp flavor in gorgonzola comes from the blue mold (Penicillium roqueforti) which develops in the characteristic veins and pockets in the cheese. Italian-style gorgonzola develops a natural rind and has a soft spreadable interior and creamy earthy flavor.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)