A bit of history
Gorgonzola comes in two varieties:
- the most common is the "dolce" or sweet
- the rarest one and also the original one is "piccante" or spicy. Today's customers like it less as it's stronger
They are both traditionally served with pickled fruit, Novara style polenta and honey.
- it's a DOP (Designation of Protected Origin) cheese
- it's a soft cream or crumbly blue cheese
- it ages 3-4 months
- color: white to straw yellow with distinctive blue-green mold veining
- flavor: young gorgonzola is sweet and mild and it gets stronger as it agres
- aroma: nutty
- milk: cow's skimmed milk
- rind: uneven, wet and reddish when it's mature
|Tortellini with Gorgonzola & Mascarpone sauce|
Gorgonzola can be eaten alone with some bread for a quick snack or it can be included in many dishes.
In the Piedmontese tradition it's a faithful companion to polenta together with a good full-bodied red wine
You can also add it to soups, salads, sauces, main dishes, salad dressings, or at the end of your meal with pears, grapes, apples and honey as a dessert.
As far as wines, you can pair it with a Barolo or Barbaresco. Raisinated Moscato is also a good match among the white wines.