{"id":223331,"date":"2023-05-10T06:31:35","date_gmt":"2023-05-10T06:31:35","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=223331"},"modified":"2023-05-10T06:31:35","modified_gmt":"2023-05-10T06:31:35","slug":"gorgonzola","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/gorgonzola\/","title":{"rendered":"Gorgonzola"},"content":{"rendered":"<p>Gorgonzola is a well-known, semi-hard cheese with blue veins and a sharp taste. It is produced using cows\u2019 milk and takes its name from the Italian town in which it is made. Gorgonzola is aged for three to four months in damp, drafty caves to facilitate the development of its blue veins. Typically, the cheese is molded into a small drum shape and weighs around 1.5 pounds; it is also wrapped in foil. The white variety of Gorgonzola offers a slightly bitter flavor that is particularly enjoyed by cheese enthusiasts.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gorgonzola is a well-known, semi-hard cheese with blue veins and a sharp taste. It is produced using cows\u2019 milk and takes its name from the Italian town in which it is made. Gorgonzola is aged for three to four months in damp, drafty caves to facilitate the development of its blue veins. Typically, the cheese [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-223331","post","type-post","status-publish","format-standard","hentry","category-g"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gorgonzola - Definition of Gorgonzola<\/title>\n<meta name=\"description\" content=\"Gorgonzola is a well-known, semi-hard cheese with blue veins and a sharp taste. It is produced using cows\u2019 milk and takes its name from the Italian town in which it is made. Gorgonzola is aged for three to four months in damp, drafty caves to facilitate the development of its blue veins. Typically, the cheese is molded into a small drum shape and weighs around 1.5 pounds; it is also wrapped in foil. 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