Cookbook:Gorgonzola Cheese
Gorgonzola Cheese | |
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Category | Cheeses |
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Gorgonzola is variety of Italian blue cheese invented in the early Middle Ages.[1]
Characteristics
editThe cheese is traditionally made from unskimmed cow's milk and as a result contains about 50% fat.[2] It is aged for several months at low temperatures; originally, this was done in caves, which were the source of the characteristic blue mold,[3] but nowadays they may be specifically infected with Penicillium molds. This mold forms veins of pale blue-green color that run through the creamy inner flesh of the cheese.[1][2][3] Gorgonzola that is aged for 3–6 months is referred to as gorgonzola dolce, and it has a softer texture and milder flavor; aged longer than 6 months, it is termed gorgonzola picanta and has a firmer texture and sharper flavor.[3] Compared to other blue cheeses, gorgonzola is both richer and spicier.[2][3]
Selection and storage
editBefore purchasing gorgonzola, decide whether you prefer a milder or sharper flavor. For the former, look for a paler color, which may be labeled as "dolce". For the latter, aim for a darker color or "picante" labeling.[3] No matter what, the cheese should never be brown, which means it's gone bad and should be avoided.[3]
Store gorgonzola in the fridge for up to a couple weeks—note that it will continue to age and become stronger in flavor during this time.[3] Make sure to keep it well wrapped to prevent it from drying out.
Use
editGorgonzola may be eaten as-is on a cheese plate or incorporated into other dishes. It goes particularly well with fresh ingredients, like fruits and raw-vegetable salads.[2] It may also be used in sauces and pasta dishes.[2] Make sure to serve at or above room temperature for the best flavor.[1]
Recipes
editReferences
edit- ↑ a b c The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.