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

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.

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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.

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Spinach Tortelloni with Leeks and Gorgonzola Serves 4

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Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.




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