Gorgonzola Cheese

Gorgonzola is a traditional Italian blue cheese made from unskimmed cow's milk. It is a veined cheese, meaning it has distinctive blue-green streaks of mold (Penicillium roqueforti or Penicillium glaucum) throughout its paste, which contribute to its pungent aroma and sharp, savory flavor. The cheese is aged for several months to develop its characteristic taste and texture.

Manufacturers add Gorgonzola cheese primarily for its distinct, strong flavor and creamy texture. It is commonly used in various prepared foods such as salad dressings, pasta sauces, pizzas, and as a topping for savory dishes. Its unique taste profile enhances the overall culinary experience of these products.

Gorgonzola cheese is regulated by the FDA as a food product, not as a food additive. As a dairy product, it is a source of protein and calcium, but also contains saturated fat and sodium. The FDA recommends limiting saturated fat intake to less than 10% of daily calories and sodium intake to 2,300 mg per day. JECFA and EFSA do not typically evaluate whole foods like cheese in the same way they do food additives.