Andy Montoya
Gorgonzola is a blue cheese produced in Northern Italy. It is known for its creamy and crumbly texture and strong, piquant flavour. The unique taste of gorgonzola makes it a versatile ingredient that can be used in a variety of dishes. It is commonly used in Italian dishes, such as pasta, pizza, and steak.
Gorgonzola can be used in a variety of dishes, including salads, appetizers, and main courses. It can be paired with sweet or savoury ingredients, such as honey, fruits, or meat. The cheese's strong flavour can be balanced by combining it with other ingredients such as garlic, rosemary, or lemon juice.
Gorgonzola is a versatile ingredient that can enhance the flavour of dishes and create unique and delicious combinations. Its distinct taste and texture make it a popular choice for those seeking to add a sophisticated or indulgent touch to their meals.
| Characteristics | Values |
|---|---|
| Type | Blue Cheese |
| Texture | Creamy, Crumbly |
| Flavor | Salty, Sharp, Tangy, Strong, Piquant |
| Taste | Acquired |
| Color | White with Blue Streaks |
| Origin | Northern Italy |
| Used In | Pasta, Pizza, Toast, Canapés, Salads, Appetizers, Steak, Chicken, Pork, Soup, Chips, Dips, Burgers, Risottos, Traybakes |
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What You'll Learn
Gorgonzola with meat
Gorgonzola is a blue cheese produced in Northern Italy. It has a strong, salty, sharp, tangy, and piquant flavour. It is creamy and crumbly and has streaks of blue mould. It is a versatile ingredient that can be used in comforting dishes.
Gorgonzola is a popular ingredient in meat dishes, and its strong flavour can be balanced with other ingredients to create a delicious sauce. Here are some ideas for combining gorgonzola with meat:
- Steak with Gorgonzola Sauce: This dish combines a perfectly cooked steak with a generous topping of gorgonzola sauce. The sauce is made with rosemary, garlic, and lemon juice, which balance the fattiness of the steak with a tangy and citrusy flavour.
- Filet Mignon with Gorgonzola Mashed Potatoes: This elegant dish features melt-in-your-mouth filet mignon steak served with creamy mashed potatoes infused with gorgonzola cheese.
- Chicken with Mushrooms and Sage: Chicken and mushrooms are a classic combination, but this recipe adds a scrumptious wine and gorgonzola sauce for an extra layer of flavour.
- Rabbit Burgers: These unique burgers are served with watercress mayonnaise, gorgonzola, and slow-roasted tomatoes, offering a fun twist on traditional barbecue fare.
- Roast Chicken Thighs Stuffed with Gorgonzola: This easy-to-make, Italian-inspired dish requires only one tray for cooking, making it a convenient option with minimal cleanup. The chicken thighs are stuffed with gorgonzola piccante, chilli, and herbs for a flavourful meal.
- Pork Tenderloin with Spinach, Cranberries, and Gorgonzola: This dish combines tender pork tenderloin with a colourful and tasty stuffing made of spinach, cranberries, and gorgonzola cheese.
These recipes showcase the versatility of gorgonzola when paired with various types of meat, creating dishes that are sure to impress.
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Gorgonzola with fruits
Gorgonzola is a type of blue cheese from Italy, with a unique blue-green veining and a white, soft, crumbly texture. It has a strong, salty, tangy, pungent, and buttery flavour. Its strong flavour means it is often paired with sweet foods, such as fruit, to mellow it out.
Gorgonzola is an excellent cheese to pair with fruit, particularly stone fruits. Stone fruits, such as peaches, plums, apricots, and cherries, are characterised by the pit in their centre. Their sweetness offsets the saltiness of the gorgonzola. A stone fruit salad with gorgonzola is a popular choice. One recipe includes plums, peaches, apricots, cherries, arugula, gorgonzola, pistachios, and chives, with a pesto vinaigrette. Another recipe includes peaches, nectarines, figs, corn, tomatoes, edible flowers, pecans, walnuts, almonds, pumpkin seeds, and arugula, with a mustard vinaigrette.
Gorgonzola can also be used to stuff fruit. One recipe involves stirring gorgonzola with cream and passito or Marsala wine, then stuffing the mixture into carved mixed dried fruits, such as figs, dates, apricots, and pitted plums. The dish is served with a sprinkling of cinnamon powder.
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Gorgonzola with vegetables
Gorgonzola is a blue cheese produced in Northern Italy. It has a strong, salty, sharp and tangy flavour. It is creamy and crumbly and has streaks of blue mould. It is a versatile ingredient that can be used in comforting dishes.
Leek, Potato and Gorgonzola Tart
Leeks and potatoes are a classic combination, and the addition of gorgonzola adds a salty, tangy kick to this tart.
Balsamic Radicchio, Blue Cheese and Hazelnut Cavatappi
This pasta dish combines the bitterness of radicchio with the salty, creaminess of gorgonzola and the crunch of hazelnuts.
Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola Cheese
This salad combines the pepperiness of arugula with the sweetness of beets and brown sugar pecans, all balanced by the saltiness of gorgonzola.
Wild Garlic Pesto Pasta with Gorgonzola Cheese
Wild garlic pesto has a wonderfully complex, creamy flavour. Adding gorgonzola to this pasta dish adds another layer of intrigue and a salty tang.
Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme
These crispy, crunchy chips are taken to the next level with melted gorgonzola, bacon crumbles, and fresh thyme.
Baked Gnocchi with Cream, Mushrooms and Blue Cheese Sauce
This comforting dish of soft, pillowy gnocchi in a creamy blue cheese mushroom sauce is perfect for a cold winter's night.
Truffle Honey-Roasted Fig and Pancetta Crostini with Gorgonzola
This canapé combines the sweetness of figs roasted in truffle honey with the saltiness of pancetta and gorgonzola, all on a crunchy crostini.
Russell's Asparagus, Gorgonzola, Walnut and Mint Bruschetta
Inspired by Italian cuisine, this bruschetta combines the freshness of asparagus with the salty, creamy gorgonzola, the crunch of walnuts and the coolness of mint.
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Gorgonzola with nuts
Gorgonzola is a white Italian cheese with unique blue marbling and a salty, tangy flavour. It is commonly used in Italian dishes and pairs well with nuts, especially walnuts.
Gorgonzola and Walnut Sauce
A rich and creamy sauce can be made by combining Gorgonzola and walnuts. This sauce works well with any good-quality, egg-based pasta, such as pappardelle or farfalle.
To make the sauce, you will need:
- Butter
- Garlic
- Heavy whipping cream
- Walnuts
- Gorgonzola
- Salt and pepper to taste
- Parmesan cheese (optional)
First, melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then, add the cream, walnuts, Gorgonzola, and season with salt and pepper to taste. Stir well to combine.
Pour the sauce over cooked pasta and top with Parmesan cheese, if desired.
Other Nut Combinations
In addition to walnuts, Gorgonzola also pairs well with other nuts such as pine nuts. For example, a basil and toasted pine nut salad can be topped with Gorgonzola for added flavour.
So, if you're looking to add some crunch and flavour to your Gorgonzola dishes, consider pairing it with nuts like walnuts or pine nuts.
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Gorgonzola with bread
Gorgonzola is a blue cheese produced in Northern Italy. It has a strong, salty, sharp and tangy flavour and a creamy and
Bruschetta
A crunchy baguette slice topped with gorgonzola and drizzled with honey makes a stunning and tasty appetizer. For a more refreshing bite, you can also add tomato and basil. For a more complex flavour, try Russell Norman's asparagus bruschetta with gorgonzola, walnut and mint.
Canapes
For a more upscale version of ham and cheese sandwiches, use parma ham and gorgonzola, stuff them in canape cases and pop them in the oven.
Toast
Avocado toast can be levelled up with the addition of gorgonzola, walnuts, honey and cinnamon.
Crostini
Crunchy crostinis topped with gorgonzola, figs roasted in truffle honey, and pancetta make a great dinner party nibble.
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Frequently asked questions
Gorgonzola is a blue cheese produced in Northern Italy. It has a strong, salty, tangy, piquant flavour and a creamy, crumbly texture. It goes well with sweet and salty flavours, fruits, nuts, and meats.
Honey, caramelised apples, pears, and balsamic vinegar all work well with gorgonzola.
Apples, pears, apricots, strawberries, oranges, and figs all complement the flavour of gorgonzola.
Walnuts, hazelnuts, pecans, thyme, rosemary, mint, truffle, and pancetta are all ingredients that can be paired with gorgonzola.
