Italy's iconic gorgonzola cheese producers say the Chinese market has extraordinary potential thanks to the EU's Geographical Indication agreement with Beijing.

The cheese is among 100 European and 100 Chinese products listed becasue they are of significant cultural and economic value.

Legend has it that blue vein gorgonzola cheese dates back to 879 AD, and since then, it's become an emblem of Italian excellence.

Antonio Auricchio is the national president of the Gorgonzola Association, "gorgonzola is an ancient cheese, and like so many other Italian cheeses, it recounts a story of our country. Italians create these products of excellence with love."

Marco Invernizi's dairy has been in the business for more than 100 years and is located in Novara, the heart of the country's gorgonzola production.

"It is absolutely something that makes us proud to be Italian. I grew up in the dairy, and everything to do with the production of gorgonzola has become a huge part of my life."

Great potential of Chinese market 

Other cheeses on the EU GI list with China include Parmigiano Reggiano and Grana Padano.

"Gorgonzola is the third most important DOP cheese in Italy, a label that guarantees tradition, authenticity, and quality is guaranteed," says Invernizi.

In traditional cauldrons, fresh milk is mixed with rennet, yeast, and penicillium mold, and becomes curd after 20 minutes. The wheels are then salted and aged for up to 90 days.

Currently, main export countries are in Europe, such as France and Germany. However, experts say China has extraordinary potential.

"The Chinese market is very interesting for us. Now we export around 1,200 forms there each year, but we see a great potential because a country with such an ancient past matches perfectly with an antique cheese like gorgonzola," says Auricchio.

New markets, new flavors

There are two types - peccante or "strong" and dolce or "sweet" and chefs worldwide are increasingly adapting it to a variety of different dishes.

Gianpiero Cravero owns the Cravero Osteria Restaurant in Novara. "I use gorgonzola in starters, main courses, and even desserts. I recommend for the Asian market the gorgonzola dolce because it is sweeter and it can be combined easier than gorgonzola peccante."

It's a taste of what's to come, as 175 products are set to be added to the GI agreement in the next three years.