Resembling archaic porcelain, this blue mold cheese spares little in the way of decadence and flavor. When young, it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish. Mature versions are stronger, piquant and deliver a pungent bite to finish.
With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheese board, pairing wonderfully with grapes, honey and pistachios.
Often referred to as blue cheese, Gorgonzola is exclusively made from cow’s milk, often boasting milder flavors than those of other blue cheeses.
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