Gorgonzola
Pronounce it: gaw-gon-zole-ah
A blue-veined cheese originating from a small town near Milan in Italy and now made by more than 80 producers. Gorgonzola is made from whole unpasteurised cows milk and injected with a sharp, spicy greenish-blue mould which is a delicious contrast to the creamy cheese.
Store it
Well wrapped in waxed paper in the fridge.
Cook it
As a dessert cheese, folded into risotto at the last minute, on freshly cooked pasta, in dressings and salads or served alongside polenta.
Can't find it
Try dolcelatte, Stilton or Danish blue
Your binder
Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
