GORGONZOLA STYLE

It is a traditional, creamery blue cheese. The greenish-blue penicillin mould gives a sharp, spicy flavour and provides an excellent contrast to the rich, creamy cheese. Gorgonzola, pressed cheese, is made from pasteurised whole milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its colour ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.