Gorgonzola Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from un-pasteurized or pasteurized milk to which the mold is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mold. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads, dips and sauces. Gouda Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, semi-firm to hard cheese. It is round with very smooth, yellow, or red waxed rind. The flavor is initially sweet and fruity. As time passes, the taste intensifies and becomes more complex. Extra Aged Gouda, like our Old Amsterdam (aged 18 months or more) has a sharp bite, followed by as sweet and salty finish. Gourmandise This imported processed cheese has a strangely large following. Though many cheese aficionados may sneer at this cheese “processed” cheese, many who have tried it can’t seem to get enough of it. This spreadable cheese comes in two varieties. One is flavored with walnut and is nice when eaten with pears and other winter fruits, or accompanied by blue cheeses. The other is flavored with kirsch, the clear brandy distilled from cherries and their pits and used in making fondue, cherries jubilee, and black forest cake. Gourmandise is especially popular around the holidays, as it makes a good party spread. Grana Padano Grana Padano is a D.O.C. 1 traditional, cooperative, un-pasteurized, cow’s milk cheese produced in almost every region of Northern Italy, including Veneto, Lombardy, Piedmont and Emilia Romagna in the same style as Parmigiano Reggiano, but more industrially. This cheese is often confused with, or used instead of “Parmigiano” since they have a similar flavor and texture and Grana is usually less expensive. This cheese is typically aged less than Parmigiano Reggiano, but when aged to the degree of Reggiano, it can be an optimal product. The quality of our Grana Padano is outstanding and is aged 1620 months. The smooth, natural rind is extremely hard and thick. The flavor is fresh, fruity and sweet, with a slightly sharp finish. The pale, yellow, grainy and crumbly. Fresh Products 2013- 2014 Annual Catalog ~ 119