Gorgonzola is not so much a blue cheese as a green cheese: its distinctive, soft green veining brings an unmistakable element to its smooth, creamy body and generally mellow tangy flavour. The strength of flavour varies according to the age of the cheese: sweet and soft when young (when it can also be known as Dolcelatte), as it ages it becomes firm, crumbly, robust and spicy.
It freezes well, though after freezing it will become extra crumbly and is then best used in cooking or salads. Its flavour becomes milder and sweeter during cooking; it melts deliciously when stirred into a simple risotto.
Here’s a recipe for Jamie Oliver’s Apple & Walnut Risotto with Gorgonzola
Gorgonzola Facts
Gorgonzola with Marsala is the Italian equivalent of Port and Stilton. Gorgonzola also pairs well with champagne, full bodied red and sweet red wines, and with pears, apples, peaches, nuts and raisins.
Gorgonzola was first made in the village of that name outside Milan, though the village has now been absorbed into the city after centuries of urban growth. Some date the history of Gorgonzola production precisely to 879 AD, others go as far back as the Romans – but however long its pedigree it remains hugely popular worldwide. Many cheese makers have attempted to imitate Gorgonzola, but it is protected as fiercely as fine rare wines, and imitators are unable to replicate the balance of moulds which continue to give it its distinctive flavour. These moulds occur naturally in the caves where it was first ripened centuries ago.
Trivia point – The London Stock Exchange is known as ‘Gorgonzola Hall’ because of the greenish marble used in its interior!
Posted under Food ideas, Recipes, Shop news
This post was written by Vandy on March 8, 2010
Emmental cheese is the original Swiss cheese, a creamy colored cow’s milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects.
Wensleydale Blue from Hawes Dairy is worthy alternative to Blue Stilton but with the texture and character of white Wensleydale.
Some 20 years ago, Singleton’s began in a farm house kitchen, set in a beautiful and remote area of Lancashire known as Beacon Fell.
This Dutch masterpiece is a gourmet cheese that has won many European Gold Medals. The cheese has a pure, rich walnut buttery flavor. Its firm texture is perfect for grating over pasta, and good to savour with a glass of wine or port.