Cheese - Gorgonzola Dolce

DESCRIPTION

One of the oldest known cheeses in the blue family, Gorgonzola comes in 2 ages the younger dolce ("sweet") and an older piccante ("spicy.")  Blue veins branch through its ivory paste resulting in a soft yet crumbly texture.  Don't underestimate its level of complexity, each bite has a rich, nutty profile underneath a sharp note of blue.  To find out more about Gorgonzola click here!

ORIGIN

Italy

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

Fourme d'Ambert or Cashel Blue

INGREDIENTS

Pasteurized cow milk, cream, penicillium roqueforti, enzymes, salt, rennet (animal)