Lombardy is a part of Italy that is home to many well-known cheeses: Taleggio, Mascarpone, Provolone, Grana Padano and Gorgonzola. What is interesting to me is that such a wide variety of styles are represented – be it washed-rind, blue, cooked or fresh. Perhaps this is the result of the fact that cheesemaking has a long history in the region. Indeed, Gorgonzola is one of the oldest blue cheeses in the world.
History was my major in college and, when I read about cheeses, it is the history behind them that particularly fascinates me.
One of the questions that we often field on the cheese counter is what the term AOC actually tells us about a given cheese.