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


   Image © Wisconsin Milk Marketing Board.
Appearance
Light ivory surface with blue-green veins throughout
Taste
Robust and spicy
Melts
Melts best when crumbled
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.