Gorgonzola

 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
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Roasted Figs with Gorgonzola and Honey-vinegar Sauce

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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.

 
 
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