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	<title>Gorgonzola cheese - Revision history</title>
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		<title>Chef at 07:44, 26 August 2014</title>
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		<updated>2014-08-26T07:44:27Z</updated>

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|title=Gorgonzola cheese suppliers, pictures, product info&lt;br /&gt;
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|keywords=#gorgonzolacheese #bluecheeses #risotto #cheeses #italiancheeses #cowsmilkcheeses #lombardiacheeses #piemontecheeses #polenta #cowsmilk #pizza &lt;br /&gt;
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|description=Gorgonzola is a DOP veined Italian blue cheese, made from unskimmed cows&amp;#039; milk&lt;br /&gt;
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[[Image:Gorgonzola cheese.jpg|300px|thumb|right|Gorgonzola cheese (picante)]]&lt;br /&gt;
Gorgonzola is a [[DOP]] veined Italian blue cheese, made from unskimmed [[cows&amp;#039; milk]]. It can be buttery or firm, crumbly and quite salty, with a &amp;#039;bite&amp;#039; from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mould in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where the cheese was reportedly first made in 879.&lt;br /&gt;
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Gorgonzola may be consumed in many ways. It may be melted into a [[risotto]] in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside [[polenta]]. Because of its distinctive flavour, it is occasionally offered as a topping on [[pizza]].&lt;br /&gt;
==See also==&lt;br /&gt;
====Try making your own Gorgonzola cheese====&lt;br /&gt;
* [[Home-made Gorgonzola cheese]]&lt;br /&gt;
{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Lombardia cheeses]]&lt;br /&gt;
[[Category:Piemonte cheeses]]&lt;br /&gt;
[[Category:Blue cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:PDO-PGI-TSG ingredients]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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