Gorgonzola

Type of Milk:

Cow, pasteurized

Origin:

Italy, Lombardy Province

Rind:

A thin, moist layer that sometimes has a reddish shade. The outside of the cheese is wrapped in foil.

Flavor:

Gorgonzola Dolce has fewer blue veins and is milder and creamier than Gorgonzola Piccante, which is spicy, sweet and firmer in texture

Uses and Pairings:

The sweet/spicy flavor of Gorgonzola pairs well with spiced nuts, especially pecans, and the two are often paired together in salads.

Gorgonzola is also great in recipes like Blue Cheese Chicken. Big, Italian reds and sweet dessert wines will produce the most memorable pairings