Gorgonzola

Gorgonzola originated in the town of the same name near Milan more than 1,000 years ago. It is a creamy, richly flavoured cheese with blue-green veins, riper in flavour than other blue cheeses, and softer and creamier in texture. Gorgonzola is remarkably good with fruit, or with crusty bread and butter and a hardy red wine. Like most blue cheeses, Gorgonzola combines well with butter and oil for dips, spread and sauces. Try it in the German manner, “passiert”, pounded with butter and then forced in coiled ribbons through a large holed colander.