Talk:Gorgonzola

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

message: 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)
replies: text: 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)
thread_title: Protected Designation of Origin

message: 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)
thread_title: When it is eaten

message: 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)
thread_title:  gorgonzola cheese 

message: 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)
thread_title:  Penicillium glaucum vs. Penicillium roqueforti 

message: 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)
thread_title:  Cow Milk 

message: 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)
replies: text: 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)
replies: text: 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)
thread_title:  Why The Pear In the Picture 

message: 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)
thread_title:  Reference 3 

message: Gorgonzola not crumbly - what do you guys think?  — Preceding unsigned comment added by 158.169.40.9 (talk) 11:05, 30 March 2017 (UTC)
replies: text: what do you mean? please be clear!.--AlfaRocket (talk) 19:59, 27 August 2017 (UTC)
thread_title:  Creamy, not crumbly 

message: This reference seems irrelevant and trivial.--Jack Upland (talk) 00:26, 3 April 2017 (UTC)
replies: text: what do you mean? cite one please!--AlfaRocket (talk) 20:00, 27 August 2017 (UTC)
replies: text: How is Ulysses popular culture?  — Preceding unsigned comment added by Motokitten (talk • contribs) 02:37, 14 November 2017 (UTC)
replies: text: I think that is a very good point - moved to "high culture". 95.91.215.136 (talk) 23:10, 24 February 2018 (UTC)
thread_title:  Ulysses