| |
This is Italy’s most famous blue cheese. It is
also considered by cheese-lovers to be among the world’s
great blue-veined cheeses. Interestingly, the veins
in Gorgonzola are actually blue-green, not blue, due
to a different strain of mold used to make it.
Like Roquefort, Gorgonzola has a robust flavor, but
it is softer and creamier, and also less salty than
Roquefort. Gorgonzola can be made from either cow’s
milk or goat’s milk, depending on the cheese maker.
Great with light to medium-bodied red wines.
|
Varieties available: |
|
80
producers in Italy |
| Types
of millk used: |
|
Cow's milk,
whole |
| Appearance: |
|
Usually
sold in 13-26lb. drum, sometimes covered by patches
of molds. |
| Texture: |
|
Crumbly |
| Taste: |
|
Sharp,
tangy, smooth |
| Uses: |
|
Snacks
- serve with crackers or fresh fruits and vegetables
(apples, melons, celery sticks, green pepper slices)
Dips - mixed with cream cheese
or sour ream
Salads - crumbled
on top of fresh greens
Salad dressing
– mixed with oil and balsamic vinegar for
green leafy salad
Cooked foods
– melted over grilled steak, or in creamy
pasta sauce
Dessert - serve
as is, with candied walnuts, or with fresh fruit
(apples and pears are best) |
 |
Wine
Pairing Suggestions:
Frei Bros. Reserve Pinot Nior
Our 2000 Pinot Noir is smooth and medium to
full-bodied, with classic aromas and flavors of
raspberry and cherry balanced by notes of toasty
oak. |
|
|
