Patrick Oconnell
Gorgonzola is a versatile Italian blue cheese with a rich history that can be traced back to the late 800s AD. It is traditionally made from pasteurized cow's milk and has a unique blue marbling throughout, thanks to the Penicillium mold used during the aging process. To be called Gorgonzola, it must be produced in the Piedmont or Lombardy regions of Italy and certified after a minimum of 50 days of aging. There are two main types of Gorgonzola: Gorgonzola Dolce, which is sweeter and milder, and Gorgonzola Piccante, which is stronger and aged longer. When serving Gorgonzola, it is a perfect pairing for sweet accompaniments like honey, dried fruit, and pears, as well as savory dishes like risotto, polenta, pasta, and pizza. It also pairs well with full-bodied red wines like Malbec or Zinfandel.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Origin | Gorgonzola, near Milan in northern Italy |
| Main Ingredient | Cow's milk |
| Variants | Gorgonzola Dolce, Gorgonzola Piccante |
| Serving Temperature | Warm |
| Pairings | Salads, Pizzas, Pasta, Risotto, Polenta, Focaccia, Guacamole, Honey, Dried Fruit, Sweet Vinaigrettes, Nuts, Pear, Apples, Persimmons, Walnuts, Hazelnuts, Radicchio, Arugula, Butternut Squash, Pears, Ricotta, Walnuts, Avocado, Fresh Fennel, Lemon-Honey Vinaigrette |
| Wine Pairing | Rich, full-bodied red wine like a malbec, zinfandel, or port |
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What You'll Learn
Pairing Gorgonzola with other foods
Gorgonzola is a versatile cheese that can be paired with a variety of foods to create delicious dishes. Here are some ideas for pairing Gorgonzola with other foods to create a range of flavour profiles:
Sweet and Savoury Combinations
Gorgonzola has a unique flavour that pairs well with both sweet and savoury ingredients. For a sweet touch, try pairing it with honey, dried fruit, or sweet vinaigrettes. The cheese's salty and creamy profile balances the sweetness of honey, making for a delightful combination. Dried fruits such as raisins or apricots can also be paired with Gorgonzola, adding a chewy texture and a burst of sweetness. Alternatively, create a savoury dish by combining Gorgonzola with wild mushrooms, pears, apples, or persimmons. The natural sweetness of these fruits complements the cheese's savoury notes, resulting in a harmonious flavour profile.
Nuts and Salads
Nuts and salads are a great pairing with Gorgonzola. Walnuts and hazelnuts are natural partners for Gorgonzola, providing a crunchy texture and nutty flavour that contrasts the creaminess of the cheese. Together, they create a well-rounded and satisfying bite. Combine these ingredients in a salad with sweet fresh fennel and sharp radicchio, then top it off with a lemon-honey vinaigrette for a refreshing and flavourful experience. For a heartier salad, try gorgonzola piccante crumbled with orange pieces and radicchio. The sweetness of the orange and the bitterness of the radicchio will play off the pungent flavour of the cheese.
Baked Goods and Pastas
Gorgonzola is a welcome addition to baked goods, such as focaccia, where it melts into a delicious, golden, cheesy crust. It can also be used as a filling for savoury crepes or incorporated into homemade ravioli, blending beautifully with ricotta, walnuts, and pears. For pasta lovers, Gorgonzola is a perfect ingredient in sauces, adding a creamy texture and a punch of flavour. It is a key component in the classic quattro formaggi (four-cheese) pizza, but you can also get creative with toppings like butternut squash, walnuts, and arugula.
Meat and Appetizers
Gorgonzola pairs well with meats, and can be used as an appetizer when topped with roasted pork and cranberry sauce. It can also be crumbled into guacamole, adding a tangy twist to the traditional avocado dip. For a more substantial meal, Gorgonzola can be melted into a risotto or polenta, providing a rich and indulgent flavour.
These suggestions provide a range of options to pair Gorgonzola with complementary flavours and textures, showcasing the versatility of this Italian cheese.
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Gorgonzola on pizza
Gorgonzola is a famous Italian blue cheese made from cow's milk. It is soft, slightly crumbly, and has a thick creamy consistency. The two types of gorgonzola are gorgonzola piccante, which is aged for 90 days and has a more intense flavour, and gorgonzola dolce, which is aged for 60 days and has a milder, slightly spicy, sweet flavour.
Gorgonzola is a great pizza topping, pairing especially well with walnuts, pears, and a variety of cheeses such as mozzarella, parmesan, and provolone. When making a gorgonzola pizza, it is recommended to first parbake the pizza crust, and then add the gorgonzola with the other cheeses for the final few minutes of cooking. This is because gorgonzola does not melt like other traditional pizza cheeses, but rather softens and puddles.
One gorgonzola pizza recipe involves making a pizza dough, letting it rise, and then refrigerating it overnight. The next day, the dough is placed on a floured surface and folded over several times until it becomes firm and elastic. It is then rolled out to a thickness of about 1/4 inch and placed on a baking sheet. Tomato sauce is spread over the dough, followed by sliced gorgonzola, garlic, and chopped parsley. The pizza is then baked for about 20 to 25 minutes.
Another gorgonzola pizza recipe involves making a cauliflower pizza crust and baking it in the oven. Meanwhile, butter or coconut oil is melted in a skillet over medium heat and sliced onions are sautéed for about 20 minutes until they are soft and golden. The crust is then removed from the oven and topped with the caramelized onions, gorgonzola, and fresh thyme or rosemary. The pizza is then returned to the oven and baked for an additional 8-10 minutes, or until the cheese has melted.
Gorgonzola pizza is a unique and delicious dish that can be easily made at home with a variety of toppings and ingredients.
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Gorgonzola in salads
Gorgonzola is a popular sharp Italian cheese, often paired with sweet ingredients to balance its strong flavour. It is a versatile cheese that can be crumbled, cubed, or melted and drizzled over a variety of salad ingredients.
A classic combination is a Tuscan salad, featuring gorgonzola alongside sweet ingredients such as dates and crisp pears, as well as salty prosciutto, and crunchy walnuts. This salad offers a range of textures and bold Mediterranean flavours. The gorgonzola can be crumbled over the salad or blended with oil, vinegar, yoghurt, salt, and pepper to create a creamy dressing.
For a refreshing option, a wedge salad with a gorgonzola dressing is a perfect side to grilled meat, or it can be enjoyed on its own. The dressing can be made with fresh garlic and shallots for added flavour, and a splash of vinegar for acidity. Mayo and sour cream, or Greek yoghurt, can be added for extra creaminess.
Gorgonzola also pairs well with avocado, walnuts, and greens such as lettuce and kale. It can be blended with herbs such as oregano, tarragon, and basil, as well as olive oil, milk, and vinegar, to create a smooth and creamy dressing. This dressing can be tossed with the salad ingredients, creating a flavourful and nutritious dish.
When serving gorgonzola in salads, it is essential to consider the portion size and nutritional value, especially when combined with other high-calorie ingredients. Adjustments can be made based on individual dietary needs and preferences.
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Gorgonzola in savoury dishes
Gorgonzola is a versatile cheese that can be used in a variety of savoury dishes. Here are some ideas for using Gorgonzola in savoury dishes:
Pizza
Gorgonzola is a classic pizza topping and can be combined with a variety of ingredients. Try a creative combination of butternut squash, walnuts, gorgonzola, and arugula, or stick to the traditional quattro formaggi (four cheese) pizza.
Pasta
Gorgonzola can be melted into a sauce and served with pasta. It is especially delicious when paired with wild mushrooms or sweet and juicy fruits like pears, apples, or persimmons. For a more indulgent option, try using gorgonzola in a baked lasagne.
Risotto
Gorgonzola adds a creamy texture and a punch of flavour to risotto. Try combining it with wild mushrooms or sweet and juicy fruits like pears or apples.
Salads
Gorgonzola can be used to make a variety of savoury salads. Try a salad with gorgonzola, sweet fresh fennel, and sharp radicchio tossed with a lemon-honey vinaigrette. Alternatively, gorgonzola piccante can be crumbled with orange pieces in a salad with radicchio.
Focaccia
For a delicious and indulgent treat, top focaccia with gorgonzola for a golden, melted cheesy crust. You can also add pear and walnuts for an extra flavour boost.
Appetizers
Gorgonzola can be used to make a variety of appetisers, such as canapés topped with roasted pork, cranberry sauce, and gorgonzola, or a simple combination of gorgonzola, avocado, and walnuts.
Guacamole
For a unique twist on a classic, try adding gorgonzola to your guacamole. This idea is inspired by Nigella Lawson's Roquamole, which uses Roquefort cheese.
When serving gorgonzola, consider pairing it with a rich, full-bodied red wine like a Malbec, Zinfandel, or even a port.
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Gorgonzola with wine
Gorgonzola is a unique Italian cheese with a bold, crumbly texture and blue streaks running through it. Its flavour profile is sharp, subtly sweet, and salty with earthy undertones. The cheese is traditionally made from pasteurized cow's milk and aged for a minimum of 50 days.
When serving Gorgonzola with wine, it is important to consider the type of Gorgonzola being served. There are two main varieties: Gorgonzola Dolce, which is less aged and sweeter, and Gorgonzola Piccante, which is more aged and has a stronger flavour.
For spicy Gorgonzola, a well-structured and valuable aged red wine is recommended. Examples include Barolo, Barbaresco, Carema, and Chianti Classico Riserva. These wines will complement the strong flavour of the cheese. If you're looking for a softer, more relaxed experience, a tawny port is a good option as it leans more towards toasty notes of almond and wood.
For sweeter Gorgonzola varieties, a sweet wine like a passito Muscat or a sweet Riesling with good acidity, such as a Mosel Auslese, can be a perfect match. The sweetness of the wine will complement the sweetness of the cheese. Other sweet wines that pair well with Gorgonzola include "Marsala vergine", Gambellara Recioto, and Ramandolo. Soft and creamy Gorgonzolas also go well with soft, savoury red or white wines, such as Pinot Bianco, Orvieto Classico, or a slightly sparkling Barbera.
In general, Gorgonzola is a bold and intense cheese, so a full-bodied red wine like Malbec, Zinfandel, or Port can be a good choice to complement its strong flavour. These wines have complex and aromatic bouquets with notes of dark fruits, tobacco, cocoa, and leather, creating a rich and layered sipping experience.
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