I Love Cheese!, Cheese Profile

Appearance

Light ivory surface with blue-green veins throughout

Taste

Robust and spicy

Melts

Melts best when crumbled

Even though Gorgonzola is marbled by streaks of green, it's considered to be the Italian member of the Blue Cheese family. Semi-soft and creamy when young, Gorgonzola ages into a pungent, crumbly cheese.

Overall, Gorgonzola-lovers recognize its robust and spicy taste as a great addition to salads, spreads and dressings. Gorgonzola Piccante has a firmer texture and sharper flavor, while Gorgonzola Dolce has a sweeter taste and softer texture.

Champagne, full-bodied red wines, sweet red wines and fruit juice | Pears, raisins | Walnuts | Sweet crackers and fruit breads

More about pairings >

	Gorgonzola and Chicken Pizzettas Topped with Toasted Walnuts
	Honey-Blue Cheese Fondue
	Pan-Roasted Rib Eye with Gorgonzola Vidalia Onions
	Potato Pancake with Artichoke and Gorgonzola

If you wanted to make Gorgonzola like they did in the old days, you'd have to leave it in a cave for over a year. Today, cheese makers poke holes into the cheese, exposing it to oxygen and shortening the maturation process to three to six months.