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This creamy, blue-veined cheese from Italy is made using whole unpasteurised cows milk. Discover how to store and cook with gorgonzola, as well as alternatives.
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.