Gorgonzola

A wonderfully creamy blue-veined cow’s milk cheese produced in Lombardy. Gorgonzola dolce comes straw-colored with a sweet buttery flavor, while Gorgonzola piccante is white and much sharper. I prefer the latter for making sauce for pasta, though either is fine. The crust, incidentally, is not edible. Most Gorgonzola is now industrially made, though 10 percent is still produced by hand in small farms and factories. It averages 92 calories per ounce.