Talk:Gorgonzola

NPOV?

How is the article not NPOV?--Caliga10 22:51, 3 May 2006 (UTC)

I'm going to remove the POV tag until the editor who added it cares to explain why he did so. I can't for the life of me see what about the article as is does not conform to NPOV. Have to assume tag was added erroneously or as a joke.--Caliga10 01:47, 4 May 2006 (UTC)

Protected Designation of Origin

This para seems to be untrue, there is a list at http://ec.europa.eu/agriculture/qual/en/it_en.htm which has many Italian cheeses listed with this status. --Lost tourist 08:34, 15 September 2006 (UTC)

I think what the editor was groping towards was the fact that this was among the first Italian cheeses to be awarded Denominazione d’Origine status. That was a system which predated the EU PDO system (and, indeed, the Italian wine DOC system), and which grew out of the Stresa Conference (c.1952?) when a number of European countries agreed to recognize each other’s classic cheese designations. But before restoring a revised version of the bit you (quite rightly) removed, one would need to check the dates at which other cheeses acquired this recognition. (It’s on my wikilist of things it could be fun(!) to do.) In the meantime I’ve added the DO award year to the infobox. —Ian Spackman 12:21, 15 September 2006 (UTC)

When it is eaten

I'm Italian and i'm writing from Bergamo. I'm than living in the erea in wich Gongorzola cheese it's largely consumed. The article is stating that this cheese it's used firstly in dessert, but honestly i've never come across in a Gongorzola dessert here in Italy, unless the article was referring to the use that you prefer in England. That would be complitly an other matter about wich i can't give any contribute.

Interesting. I have certainly been given Gorgonzola to eat with crackers towards the end of a meal by an Italian (albeit not a bergamasco). At what stage of a meal would you eat it? —Ian Spackman 14:04, 4 November 2006 (UTC)

Well also crackers are never used as a dessert, so probably, simply your italian friend wanted you to taste some italian delicacy without following any prescribed order. This crakers and gorgonzola it should be actually a nice starter, but we also use it on the top of pasta, so the first cours, and more often it is used in the second cours, to accompany vegetables or meat or polenta, like every other cheese in Italy. We have only two kind o cheese that we use in dessert but not only, and they are the Ricotta and the Mascarpone. I've got more information about it because from the time i've read that you believe we use Gorgonzola as a desert,i'm always expressing my perplexity to my friends in many province of the north of Italy. I really got to the conclusion that what you had it was not a desert,everybody it's sourprised when they hear about it here in Italy. Believ me it's impossible. I can also tell you the reason of the misunderstanding... the truth is that in Italy it is common to close the meal with chees, but not as a dessert, wich may come in case after the cheese or the fruits (usually the tradition is fruits, dessert and coffy or "amaro"a digestive drink) .In the north,at least in my dialect (Bergamasco, wich means from Bergamo, small town 50km rom Milan) we have a saying about chees wich is :"La boca l'è mia straca...se la sà mia de aca" wich means if litterally translated :"the mouth is not tired ...if it doesn't tastes of cow". The idea is that you can concloud a meal with satisfaction only after eating the product of the cow,wich is the chees. But this doesn't means that Gorgonzola is a dessert, if there would be a dessert , it will be after the chees and after fruits if you decide to eat it. Please beieve me and remouve that wrong information from the main article, otherwise i'm obligate to add in to the italian wiki that in England they are wrongly convinced that in Italy we use it as a dessert. Thank you. Dauda from Bergamo

gorgonzola cheese

the links page/section could have way better and more informative links. I can only assume user ran out of time. I will add links to other british cheeses.

Needs to have added something about difference between Dolce and Picante types. —Preceding unsigned comment added by 62.56.121.107 (talk) 20:46, 10 February 2008 (UTC)

Penicillium glaucum vs. Penicillium roqueforti

I was reading through some USDA definition/regulations recently and noticed that for a cheese to be called gorgonzola in the US it has to have Penicillium roqueforti added. This article states that Penicillium glaucum is the original mold and that Penicillium roqueforti has recently been used. While the USDA is not an expert on European cheeses I'm confused if we can get traditional gorgonzola in the US. It is possible that I missed part of the regs as the USDA site is quite confusing. Can anyone shed light on this. --Weetoddid (talk) 22:19, 12 May 2009 (UTC)

Cow Milk

Gorgonzola is typical cow milk made,not "and/or goat's milk" even it's possible is not the rule. —Preceding unsigned comment added by 82.52.95.8 (talk) 20:44, 30 September 2009 (UTC)

As a matter of fact i've checked the european law, and gorgonzola cannot be made from goat. See http://www.qualivita.it/page/util/showFile.aspx?PATH=NORMATIVE%5C0c41ee21-416f-4c20-9a26-b620b1d7b2d6&QLG=1&FILENAME=GORGONZOLA.pdf — Preceding unsigned comment added by 94.34.200.235 (talk) 14:07, 2 September 2012 (UTC)

Why The Pear In the Picture

Is there any significance of the pear (or looks like a pear) in the making of Gorgonzola or is the presence of the 'pear' just incidental? If it is, please put in one without the 'pear', at first glance it looked like a second cheese with packaging behind the first. —Preceding unsigned comment added by 60.49.45.171 (talk) 13:53, 28 July 2010 (UTC)

Then why one of the pictures have wrist-like cheese? Put the picture with the cheese that is not looks like a wrist. —Preceding unsigned comment added by 81.195.13.150 (talk) 12:58, 6 January 2011 (UTC)

Hi. "Gorgonzola and pears" is a typical italian dish/side dish or even a "condiment" for pasta, rice and pizza. --Exorcist Z (talk) 19:03, 2 March 2011 (UTC)

Reference 3

Does not contain any reference to gorgonzola on a pizza any more and should be replaced with an updated reference. The best authority on authenitic Italian cooking is probably the Silver Spoon and if it does not contain any such reference, the use of a gorgonzola/apple combination on a pizza, however tasty it may be is best not considered authentic and in this circumstance would be better left out of this article. — Preceding unsigned comment added by 188.223.249.94 (talk) 10:01, 9 November 2016 (UTC)

Creamy, not crumbly

Gorgonzola not crumbly - what do you guys think? — Preceding unsigned comment added by 158.169.40.9 (talk) 11:05, 30 March 2017 (UTC)

what do you mean? please be clear!.--AlfaRocket (talk) 19:59, 27 August 2017 (UTC)

Ulysses

This reference seems irrelevant and trivial.--Jack Upland (talk) 00:26, 3 April 2017 (UTC)

what do you mean? cite one please!--AlfaRocket (talk) 20:00, 27 August 2017 (UTC)

How is Ulysses popular culture? — Preceding unsigned comment added by Motokitten (talk • contribs) 02:37, 14 November 2017 (UTC)

I think that is a very good point - moved to "high culture". 95.91.215.136 (talk) 23:10, 24 February 2018 (UTC)

Common and proper names

I'm Italian and I should know, but I'm not entirely sure that the capitalization of "Gorgonzola" is correct, although it seems very correct to me; "Gorgonzola", contrary to its place of origin, is a common name when referring to this cheese. JacktheBrown (talk) 14:14, 27 July 2024 (UTC)