Gorgonzola Piccante

Creamy yet firm paste shot through with veins of blue—the older the cheese the more blue. Forget fashion. This is the best thing to ever come out of Milan. Quick Facts Country of Origin: Italy Milk Type/Treatment: Pasteurized Cow Rennet Type: Animal The Flavor Experience The older, more aged Gorgonzola—"Stagionato" or "piccante" retain a creaminess but are shot through with much more blue than the younger Dolce. The resulting cheese is buttery, fudgy with a lingering, spicy finish. The Story Gorgonzola, like Roquefort, is an ancient cheese. The recipe was developed as a solution to use up excess milk. In the early fall, cows would be led down from their Alpine pastures into the valleys of the Lombardy region. They would stop at the town of Gorgonzola to be milked. Gorgonzola Piccante recipes use Penicillium Roqueforti which tends toward stronger sharper flavors, while Dolce use Penicillium Glaucum—a milder, fruitier mold with a green hue. Piccante is aged sometimes twice as long and is graded on the amount of bluing in the paste. Usage Tips Pair with something sweet like Vin Santo. Chocolate covered almonds wouldn't be a bad idea either.