Italy is known as one of the food havens of the world because of the country's exquisite dishes and love for flavor. Indeed, Italians are of the belief that if a dish isn't tasty, then it isn't worth the experience. Testament to this is the fact that Italians use a lot of herbs and spices to add that "punch" for their meals. "It's all about the flavor," many of them will say. "Flavor makes a meal a complete experience."
And the same philosophy extends to their cheeses. One of Italy's greatest cheeses, for example, is the gorgonzola cheese. Named after the town situated outside Milan where the cheese was originally processed, the gorgonzola cheese is a dairy of ivory color with streaks of bluish veins. Such a color is quite inviting, its exotic texture will never fail to lure curious taste buds into taking a bite. The town is very proud of its cheese, and such was recognized by the country itself. The cheese type has been accorded the Protected Designation or Origin status, meaning, the town will always be associated with the mention of its product. Only three places have been accorded such a distinction based on their cheese products. Gorgonzola is one, Toma and Mozzarella the others.
This cheese type is made from cow's milk, which produces its rich and creamy taste, though as with every cheese that is made from the material, a tinge of pungent flavor can be experienced. This pungent flavor, however, is desired by most cheese aficionados, so it can actually serve as an advantage for this marvelous treat.
What makes gorgonzola cheese truly unique is its exquisite taste once aged. This cheese type is normally aged for more than 6 months. Like fine wine though, it can only get better throughout the years, though such may not be readily apparent given the smell it will produce. Aged gorgonzola cheese, you see, can possess what many may label as a stinky smell. But don't worry. Such a stinky smell is not of the repugnant variety, and many people do find the smell quite alluring.
The cheese becomes more solid once aged, and it can be taken in as a meal itself instead of a supplement for a variety of dishes (though this manner of usage can still be enjoyed). It goes well with red wine, and Italians who engage in some weekend picnicking always make it a point to carry this Gorgonzola's prized cheese product in their picnic baskets.
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