Gorgonzola

How to Choose the Best

Gorgonzola is a cow’s milk cheese that is white to pale yellow in color with veins of greenish-blue edible mold. Gorgonzola can be firm and creamy or have a crumbly texture. It is a salty, slightly spicy and pungent cheese both in its aroma and taste. Gorgonzola is aged for 3 to 4 months or longer. Younger Gorgonzola is referred to as Gorgonzola dolce — it is milder, lighter in color and creamier in texture. Firmer, darker Gorgonzolas have been aged longer and are referred to as Gorgonzola piccante. In many cases price correlates with quality ase more expensive cheeses may be aged longer or come from small artisan producers.

Shelf Life and Storage

The expiration date on the package is the best indicator for how long Gorgonzola will remain fresh. Gorgonzola cheese can last for a few weeks when properly wrapped. Remove the outer crust and wrap in aluminum foil. Store in the refrigerator in an airtight container. Once the original foil wrap is opened, make sure to rewrap the cheese and immediately return it to the refrigerator.

Freezing

Gorgonzola cheese can be frozen, but its texture will change slightly. When ready to use, defrost Gorgonzola in the refrigerator.

Preparation Suggestions

Gorgonzola cheese is excellent served on its own or with a variety of nuts, fresh and dried fruits crackers and breads. It also is used quite frequently as part of a cheese course at the end of a meal. Gorgonzola is also excellent when crumbled or sliced and served as a garnish on salads. Gorgonzola is also a great addition to steak dishes and to sauces, dips, soups, salad dressings, vegetables, pastas, risotto, pizza and polenta.