The Ultimate Guide To Serving Borgonzola Cheese

Borgonzola is a triple cream Canadian cheese with roots in Italy. It is made with penicillium roqueforti, giving it a blue interior, and penicillium candidum, making it soft-ripened. It is often compared to Gorgonzola, an Italian blue cheese with a pungent flavour, which is available in two primary variations: Dolce, with a delicate flavour and buttery consistency, and Piccante, with a more pungent flavour and firm, crumbly texture. Gorgonzola is often added to salads, melted into risotto, or served with steak or polenta. It is also used as a topping for pizza quattro formaggi. Similarly, Borgonzola can be served in the same ways as Gorgonzola, or even enjoyed on its own as a snack.

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Salad topper

Borgonzola is an Italian cheese with a unique flavour and creamy, spreadable texture. It is crafted using traditional cheese-making techniques and is a fusion of two renowned varieties: Gorgonzola and Brie. This versatile cheese can be used in various culinary applications, including as a salad topper.

To use Borgonzola as a salad topper, simply crumble it over your salad to add a creamy, tangy element that elevates the overall flavour profile. Its spreadable consistency and salty flavour pair well with a variety of salad ingredients, such as lettuce, shallots, cucumber, green onion, avocado, and lemon and lime zest.

For a more indulgent option, you can create a crunchy salad topper by heating extra-virgin olive oil in a nonstick skillet over medium heat. Add grated Borgonzola cheese, stirring to mix with the oil, then spread it into an even layer. After 2 minutes, add toppings of your choice, such as pistachios and cumin seeds, and continue cooking until the cheese is crisped and brown. Allow it to cool, and then scatter it over your salad for a unique texture and flavour.

When creating a salad with Borgonzola as a topper, consider using ingredients that complement its creamy and tangy flavour. For example, you could use sweet elements like honey and figs, crunchy nuts like walnuts and almonds, or tangy balsamic vinegar. Additionally, thin slices of salami or bacon can add a savoury element to the salad.

Sauce for steak

Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is available in two primary variations: Dolce, which has a more delicate flavour and buttery texture, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Gorgonzola is often used as a topping for steak, sometimes as a sauce with Port or other sweet wine.

Ingredients:

• Butter
• Shallot
• Salt
• Pepper
• Heavy Cream
• Blue Cheese
• Worcestershire Sauce
• Garlic Powder
• Chives

Instructions:

• Melt butter in a medium saucepan over medium heat.
• Chop the shallot into small pieces and sauté in the butter.
• Add salt and pepper to taste.
• Pour in the heavy cream and stir constantly to prevent burning or curdling.
• Add in half of the blue cheese and mash and stir until a few lumps are visible.
• Once the cheese has melted, add in the Worcestershire sauce and continue stirring.
• Simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon.
• Remove from heat and stir in the remaining blue cheese and the chives.
• Season to taste and serve immediately.

Tips for the perfect steak:

• Take the steak out of the fridge 30 minutes before cooking.
• Pat the steak dry with paper towels to remove excess moisture and create a caramelized crust.
• Season both sides of the steak with salt and pepper and coat with olive oil.
• Use a heavy-bottomed pan and heat it to the highest temperature before adding the steak.

Melt into risotto

Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is available in two primary variations: Dolce, which has a more delicate flavour and buttery consistency, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Either can be quite salty, with a "bite" from their blue veining.

Gorgonzola can be melted into a risotto in the final stage of cooking. To do this, you can follow the below steps:

• Melt butter in a medium saucepan over medium-low heat.
• Stir in flour, then milk.
• When the mixture begins to thicken, stir in the gorgonzola.
• Cook until the cheese is melted and the sauce reaches your desired consistency.
• Add the sauce to your risotto in the final stage of cooking, stirring until well combined.
• Season with salt and pepper to taste and serve immediately.

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Topping for gnocchi

Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is available in two primary variations: Dolce, which has a more delicate flavour and buttery consistency, and Piccante, which has a stronger flavour and a firm, crumbly texture. Gorgonzola is a popular topping for gnocchi, and here are some ways to prepare it:

Gnocchi alla Gorgonzola

This recipe uses Gorgonzola to make a creamy sauce for the gnocchi. Boil the gnocchi according to the packet instructions and set aside. To make the sauce, melt butter in a pan over medium-high heat and add the cooked gnocchi and black pepper. Stir in cubed Gorgonzola cheese and mix until melted and combined. Serve with a sprinkle of chopped walnuts on top.

Gorgonzola Gnocchi with Cream Sauce and Walnuts

For this recipe, it is recommended to use 1/4 lb of gnocchi per person. Classic potato gnocchi can be used, or cauliflower gnocchi and sweet potato gnocchi are also options. Melt butter in a pan, add the gnocchi and black pepper, and then stir in cubed Gorgonzola cheese and cream, mixing until melted and combined. Serve with a sprinkle of chopped walnuts on top.

Gnocchi with Gorgonzola and Spinach

This recipe is similar to the previous one, but includes fresh baby spinach. Boil the gnocchi and set aside. Melt butter in a pan, add the gnocchi and black pepper, then stir in cubed Gorgonzola cheese and cream, mixing until melted and combined. Finally, add fresh baby spinach and serve with a sprinkle of chopped walnuts on top.

It is important to note that Gorgonzola is a protected origin cheese, which means that authentic Gorgonzola can only be made with certain ingredients from a specific region of Italy. If you cannot find Italian Gorgonzola, any blue cheese can be used as a substitute for a delicious gnocchi topping.

Side for polenta

Polenta, a staple food in Northern Italy, is made from coarsely ground cornmeal. It is a versatile dish that can be served for breakfast, lunch, dinner, or as an appetizer. Here are some ideas for sides to serve with polenta:

Sauces, Stews, and Soups

Use polenta as a base for sauces, stews, and thick soups. Try Chicken and Roast Veggie Stew over Polenta, Polenta with Kale, Beans, and Sausage, or Slow Cooker Lentil Stew with Polenta.

Vegetables

Spoon steamed or cooked veggies over hot polenta. Try a Kale, Mushroom, and Tomato Sauté with Polenta. Wild mushrooms and sage provide a distinct flavor and texture to polenta.

Meat and Cheese

Top polenta with your favorite meat and cheese. For a hearty breakfast, try a Breakfast Polenta Casserole with nuts, seeds, dried fruits, fresh fruit, and milk. For lunch or dinner, serve polenta in place of potatoes or rice and top with your favorite baked potato toppings, such as cheese, legumes, or meats. Lamb and bean ragout is a perfect pairing with polenta, and oven-roasted cherry tomatoes with fresh basil add a delicious flavor.

Appetizers

Make Mediterranean Polenta Rounds or Truffled Roasted Mushrooms on Garlic Polenta as appetizers for your next party. Polenta can also be used as a "pizza" crust with your favorite pizza toppings. Try a Pepperoni Pizza Polenta Bake or a Polenta Tart with Tomatoes and Goat Cheese.

Frequently asked questions