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.
Well wrapped in waxed paper in the fridge.
As a dessert cheese, folded into risotto at the last minute, on freshly cooked pasta, in dressings and salads or served alongside polenta.
Try dolcelatte, stilton or Danish blue.