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