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.
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!
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.
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 ‘g’ 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.
Mini Bonfire Burgers stuffed with creamy Gorgonzola
Makes 8 mini or 4 large burgers
500g minced Welsh beef
2 tsp English mustard
1 clove of garlic, crushed
1 egg yolk
Salt and cracked black pepper
80g Gorgonzola piccante, crumbled
2 tbsp mayonnaise
8 mini or 4 large burger buns
Salad leaves, to serve
1 large red onion, sliced
small knob of butter
1 tbsp brown sugar
2 tbsp Balsamic vinegar
– Mix the beef, 1tsp mustard, garlic and egg yolk together with your hands. Season and form into 16 flat patties
– Sandwich two patties with approximately 1 tsp crumbled Gorgonzola and press the edges together to form a tight seal. Chill for 30 minutes or more
– Meanwhile, fry the onions in a little butter until soft. Stir in the sugar and balsamic vinegar and cook for a further 1-2 minutes until caramelised
– Cook the burgers under the grill for 3-4 minutes a side until cooked through
– Mix the mayonnaise and remaining English mustard and spread a little on each burger bun. Finally, top with salad leaves, Gorgonzola burger and caramelised onions