158 THE BOOK OF CHEESE 



demands for technical skill and factory equipment are 

 not naturally greater than for many other lines of cheese- 

 making. The gradual development of a cow's milk 

 Roquefort may be anticipated. 



171. Gorgonzola * is a rennet cheese made from fresh 

 whole cow's milk, in northern Italy. It takes its 

 name from the village of Gorgonzola, a few miles from 

 Milan, but the manufacture of the cheese has spread 



FIG. 24. Gorgonzola ripening establishment in valley near Lecco. 



over a wide area. The cheeses are made on farms and 

 in factories from which they are transported for ripening 

 to cool valleys of the Alps, principally near Lecco (Fig. 24). 

 Boeggild introduced the making of a cheese after the 

 Gorgonzola process into Denmark about 1885. This 

 industry has been successful on a small scale since that 

 time. Gorgonzola cheeses are about 30 cm. (12 inches) 

 in diameter and 18 cm. (7 inches) thick and weigh 15 

 to 20 pounds. As exported they are usually heavily 



1 Thorn, C., Soft cheese studies in Europe, U. S. Dept. Agr. 

 Bur. An. Ind. Kept. 22, pages 79-109, 1905. 



