Discover delicious Gorgonzola PDO - plus some must-try recipes!
Cheese is an ingredient many of us simply could not do without - and it doesn’t get much better than vibrant and unique Gorgonzola PDO
With an irresistible flavour that ranges from buttery and creamy to nutty and sharp, there are few cheeses that can match the brilliance of Gorgonzola PDO. First crafted in Gorgonzola, Milan, more than 11 centuries ago, this delectable cheese remains as popular today as it ever was - and it’s little wonder.
As a Protected Designation of Origin product, true Gorgonzola PDO can only be produced in two Italian regions, Lombardy and Piedmont, and each wheel must use just three simple ingredients: milk, rennet and salt. Of course, the secret to perfecting this cheese is timing. Left to mature for 50 days, it develops a delicate taste that melts in the mouth. It still has its distinct blue marbling, however it’s not as prominent as Gorgonzola PDO that’s left to age for 80 days or more. At this stage, the cheese takes on a spicier, more piquant flavour and is crumblier and more robust.
While production occurs solely in Italy, Gorgonzola PDO is appreciated all over the world for its versatility and uniqueness, as well as its ability to enhance just about any culinary combination. It’s perfect for adding depth to risottos, pastas or pizzas, while the white and blue marbling will stand gracefully on a cheeseboard, pairing wonderfully with grapes, honey and pistachios.
In need of a little inspiration? From savoury muffins to oozy croquettes, read on to discover just some of the delicious ways Gorgonzola PDO can help reinvent your cooking...
Bacon & gorgonzola muffins
Ingredients
Method
1. Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with paper cases. Fry the bacon over a medium-high heat until crisp, then place on kitchen paper to absorb any excess oil. Once cooled, cut into pieces and set aside for later.
2. Mix the flour and yeast in a bowl and, in a separate bowl, beat together the oil, milk and egg. Pour the wet mixture into the dry one and beat carefully to combine.
3. Add the bacon and Gorgonzola PDO to the bowl and stir thoroughly. Divide the mixture between the muffin cases and bake for around 15 mins, until golden and risen. Remove from the oven and allow to cool before serving.
Gorgonzola & red onion pizza
Ingredients
Method
1. Heat the oven to 220C/200C fan/gas 7. Oil a baking tray and set aside for later. Drizzle 1 tbsp of the oil into a saucepan and add the onion, along with a pinch of salt and freshly ground black pepper. Sauté over a medium-high heat until starting to soften, then add the tomatoes and cook for another 3 mins.
2. Roll out the pizza dough on the oiled baking tray and spread over the tomato sauce, leaving a 2cm gap around the edge. Scatter over the cooked onions and tomatoes, the mozzarella and Gorgonzola PDO, then finish with a sprinkling of freshly ground black pepper and cook for around 15 mins, or until cooked to your liking.
Mashed potato croquettes
Ingredients
Method
1. Add the mashed potatoes to a bowl, along with 1 egg, the fennel and flour. Season well with salt and and freshly ground black pepper, then stir until the mixture is combined.
2. Using your hands, take a little mixture at a time and create a short oblong shape with it. Make a space in the centre of each piece, then place a cube of Gorgonzola PDO inside. Fill the hole back up with more mash and repeat the process until all of the mixture is used.
3. Lightly beat the remaining 2 eggs in a bowl and add the breadcrumbs to a separate bowl. Dip the croquettes into the eggs and then coat with the breadcrumbs. Heat the olive oil in a pan, then fry the croquettes over a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve hot.