Gorgonzola

[ gawr-guh n-zoh-luh ]

/ ˌgɔr gənˈzoʊ lə /

a strongly flavored, semisoft variety of Italian milk cheese veined with mold.

Also called Gorgonzola cheese.

Origin of Gorgonzola

First recorded in 1875–80; after Gorgonzola, Italy, a village near Milan, where it was first produced

Crumble the Gorgonzola into a small bowl and mash with a fork.

Celeb Chefs’ Favorite BBQ Recipes |Jacquelynn D. Powers |July 1, 2011 |DAILY BEAST
In spite of its irregular quality, England has used larger amounts of Gorgonzola than of Roquefort.

The Book of Cheese |Charles Thom and Walter Warner Fisk
Some of them, such as Gorgonzola, are used for cheeses not now made at the places whose names they bear.

The Book of Cheese |Charles Thom and Walter Warner Fisk
Maude helped herself to Gorgonzola and looked very guilty and uncomfortable.

A Duet |Arthur Conan Doyle

They ripened with the same irregular results and the characteristic range of flavors found in Gorgonzola.

The Book of Cheese |Charles Thom and Walter Warner Fisk
The second Italian classic was Gorgonzola, gorgeous Gorgonzola, as fruity as apples, peaches and pears sliced together.

The Complete Book of Cheese |Robert Carlton Brown

Gorgonzola

/ (ˌɡɔːɡənˈzəʊlə) /

a semihard blue-veined cheese of sharp flavour, made from pressed milk

C19: named after Gorgonzola, Italian town where it originated