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A blue-veined cheese originating from a small town near Milan in Italy and now made by more than 80 producers. Gorgonzola is made from whole unpasteurised cows milk and injected with a sharp, spicy greenish-blue mould which is a delicious contrast to the creamy cheese.

Store it

Well wrapped in waxed paper in the fridge.

Cook it

As a dessert cheese, folded into risotto at the last minute, on freshly cooked pasta, in dressings and salads or served alongside polenta.

Alternatives

Try dolcelatte, stilton or Danish blue.

Authors

Good Food team
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