I theorized at one time that Gorgonzola cheese's name may be derived from the similarity of its blue-green veins to the snakes in the hair of the Gorgon, Medusa. (I think I have seen Clash of the Titans more times than I should .) French author Emile Zola may alos have played a part in my ignorant, scholarly theories. The name Gorgonzola in fact like many other Italian cheeses springs from the name of the town where it was said to have first been produced, Gorgonzola, on the outskirts of Milan. The piccante that follows this name may be familiar to people from Mexican menus and jars of salsa and indicates a sharpness the cheese possesses. Firmer than Gorgonzola Cremificato or Dolce, this cheese is a crumbler but still has a nice moistness to it. If you cook with Gorgonzola Cremificato for its creaminess by adding it to pasta or risotto you might finish the dish by crumbling the piccante over the top. Serve it in a green salad or with apples and pears next to sweet Italian dessert wines or prosecco.

Name: Gorgonzola Piccante
Type of Milk: cow's, unpasteurized
Type: semi-soft, blue
Produced in: Italy
Date Purchased: 6/16/2007
Date Eaten: 6/20/2007
Purchased Where: United States, online, Artisanal Cheese
Price: $16.00/lb.