By law and tradition, Gorgonzola is made exclusively with milk from cows raised in the Piedmont and Lombardy regions (borders Switzerland) of Northern Italy.
This blue-marbled cheese (similar to a blue cheese) dates back to the Roman Ages. Italians refer to the blueing as “erborinato” (meaning “parsley-ed”) relating to the color and appearance. This naturally occurring mold was indigenous to the Valsassina caves in the region where it was hung to ripen.
The two types of Gorgonzola are Dolce and Piccante.
Dolce produces a greenish-grey mold with flavors that are creamy and a bit sweeter. Piccante has a stronger aroma and flavor and is a dark blueish-green with a firmer and crumblier texture.
This cheese certainly makes a great sauce, a terrific topping on pizza, a tangy addition to a salad and takes an ordinary burger to a new level.
But one of my favorite ways to serve Gorgonzola is the simplest, with a fresh pera (pear)and a handful of walnuts.
Slicing the pear and stuffing the layers with cheese and walnuts also makes this a perfect and healthy to-go-snack. Everyone gets his/her own with the right ratio of pear, cheese, nuts (wrap whole in plastic wrap, bring honey in small containers (empty yogurt cups).
- Pear (s)
- Gorgonzola Cheese
Slice pear(s) in as many layers as you like.
Fill with the desired amount of Gorgonzola and chopped walnuts.
Reassemble, drizzle with honey.