From November 2013 - January 2014, a Gorgonzola micro-site was created to feature as part of the BBC Good Food website. The micro site included images, information about the origin, qualities, ages and uses of Gorgonzola cheese, a voting poll which allowed users to vote for their favourite Gorgonzola recipe, as well as a competition opportunity to have their own Gorgonzola-inspired recipe professionally styled and photographed.
The following 6 recipes were crowned winners of the recipe design competition:
Gorgonzola Dolce and Apple Pizzas
Gorgonzola Piccante and Rosemary Mash
Gorgonzola Piccante Penne Pasta with Spinach and Crème fraîche Gorgonzola
Piccante Stuffed Chicken Breasts
Gorgonzola Piccante, Broccoli and Chorizo Soup
Venison Burgers with Gorgonzola and Port-Cranberry Relish
Gorgonzola is a high quality cheese guaranteed by production rules with an unmistakable aroma and taste and a history which allegedly dates back to the eighth century. There are currently 40 dairies and over 3,000 farms making milk for the production of Gorgonzola cheese!
By law and tradition, Gorgonzola cheese can only be produced in the following provinces: Novara, Vercelli, Cuneo, Biella, Verbano Cusio Ossola, and the area of Casale Monferrato within the Piedmont region, and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia, and Varese within the Lombardy region.
Only high quality cows' milk produced in these provinces may be used to make Gorgonzola and to grant the cheese its PDO certification. PDOs are defined and protected by European Union law in order to defend the reputation of national foods. Gorgonzola is recognised by a marked logo on the aluminium foil that protects the cheese and can only be applied by producers authorised by the Consortium. The label of origin branded on the cheese wheel also guarantees the quality and authenticity of the product.
Gorgonzola has excellent nutritional properties; it is extremely rich in vitamins and minerals such as calcium, iron and phosphorus. It is also a highly versatile product which can be used in a wide range of recipes including appetisers, main courses, and even desserts.