Cookbook:Gorgonzola Cheese

Gorgonzola Cheese
Gorgonzola Cheese
Category	Cheeses

Gorgonzola is variety of Italian blue cheese invented in the early Middle Ages.^[1]

Characteristics

The cheese is traditionally made from unskimmed cow's milk and as a result contains about 50% fat.^[2] It is aged for several months at low temperatures; originally, this was done in caves, which were the source of the characteristic blue mold,^[3] but nowadays they may be specifically infected with Penicillium molds. This mold forms veins of pale blue-green color that run through the creamy inner flesh of the cheese.^[1]^[2]^[3] Gorgonzola that is aged for 3–6 months is referred to as gorgonzola dolce, and it has a softer texture and milder flavor; aged longer than 6 months, it is termed gorgonzola picanta and has a firmer texture and sharper flavor.^[3] Compared to other blue cheeses, gorgonzola is both richer and spicier.^[2]^[3]

Selection and storage

Before purchasing gorgonzola, decide whether you prefer a milder or sharper flavor. For the former, look for a paler color, which may be labeled as "dolce". For the latter, aim for a darker color or "picante" labeling.^[3] No matter what, the cheese should never be brown, which means it's gone bad and should be avoided.^[3]

Store gorgonzola in the fridge for up to a couple weeks—note that it will continue to age and become stronger in flavor during this time.^[3] Make sure to keep it well wrapped to prevent it from drying out.

Use

Gorgonzola may be eaten as-is on a cheese plate or incorporated into other dishes. It goes particularly well with fresh ingredients, like fruits and raw-vegetable salads.^[2] It may also be used in sauces and pasta dishes.^[2] Make sure to serve at or above room temperature for the best flavor.^[1]

Recipes

Gorgonzola recipes

Cookbook:Gorgonzola Stuffed Chateaubriand

Cookbook:Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)

References

↑ ^a ^b ^c The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
↑ ^a ^b ^c ^d ^e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
↑ ^a ^b ^c ^d ^e ^f ^g Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.

[:0-1] The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.

[:1-2] Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.

[:2-3] ↑ ^a ^b ^c ^d ^e ^f ^g Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.

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