There are two kinds
of Gorgonzola: Piccante, which is sharper and more gutsy, and Gorgonzola Creamy, which is better for
cooking. It has all the sharpness of its cousin but with a soft creaminess that
melts beautifully in sauces or around gnocchi and pasta. Gorgonzola is made
from pasteurised cows' milk and ripened (the creamy variety for 1½ months, Piccante for 2½ – 3 months) while it develops a pale bluey-green marbling.
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Gratin
of Gnocchi with Watercress and Spring Onion Salad
Grilled
(Broiled) Polenta with Gorgonzola
Linguine
with Gorgonzola, Pancetta and Wilted Rocket
Mini
Focaccia Bread with Blue Cheese, Garlic and Thyme
Topping
Pancake
Cannelloni with Spinach and Three Cheeses
Quattro Formaggi (Four Cheese) Pizza
Roasted
Figs with Gorgonzola and Honey-vinegar Sauce
Spinach
and Ricotta Lasagne with Pine Nuts
.