Gorgonzola Key facts Aged for three-four months, this is one of the greats of Italian cheeses. Italians love Gorgonzola on a pizza or as a sauce with short pasta such as penne or fusilli.

There are two kinds of Gorgonzola: Piccante, which is sharper and more gutsy, and Gorgonzola Creamy, which is better for cooking. It has all the sharpness of its cousin but with a soft creaminess that melts beautifully in sauces or around gnocchi and pasta.

Gorgonzola is made from pasteurised cows' milk and ripened (the creamy variety for 1½ months, Piccante for 2½-3 months) while it develops a pale bluey-green marbling.

Related Recipes
Tagliatelle with Gorgonzola and Toasted Walnuts Serves 4

Tagliatelle with Gorgonzola and Toasted Walnuts

The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.

Spinach Tortelloni with Leeks and Gorgonzola Serves 4

Spinach Tortelloni with Leeks and Gorgonzola

Bought tortelloni is jazzed up with the addition of leeks and Gorgonzola, to create a handsome and filling supper dish.

Roasted Figs with Gorgonzola and Honey-vinegar Sauce Serves 4 as a starter

Roasted Figs with Gorgonzola and Honey-vinegar Sauce

Fruit, cheese and the sweet-sour dressing of honey and vinegar makes this an absolutely unbeatable first course that couldn't be easier to put together.

Crumpet Pizza Serves 4 as a snack or 2 as a main course

Crumpet Pizza

Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it.

Terrine with Three Cheeses Serves 8 as a first course

Terrine with Three Cheeses

A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.




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