Who wants to play with gorgonzola?
Gorgonzola's strong personality needs playmates that can hold their own with this bad boy of the blues. Crumble it on hot pastas, stir it into mashed potatoes, or slab it on to broiled meats to add a definite kick. You can blend gorgonzola crumbles with mascarpone for a deliciously sweet and tangy cheese spread that goes nicely on ripe freshly-cut fig halves. And who can say no to a gorgonzola bacon burger hot off the grill?
Gorgonzola blends well with mayonnaise, butter, and sour cream to make dressings, dips, and spreads that pack a flavor punch. At room temperature, gorgonzola is the star of full-flavored salads, and on a cheese charcuterie spread, gorgonzola drizzled in honey will always bring the "wow."
When you're drinking with gorgonzola, you want to go for the heavyweights. Stouts, porters, and Belgian ales can all match boldness of this marginally stinky cheese. For pouring, gorgonzola loves a cabernet, chianti, or red zin. Or, a riesling if you're up for white. And if you're set on something stronger, port, scotch, or mescal are good company for this big-personality cheese.
Word to the wise: our gorgonzola also makes a great Wisconsin cheese gift around the holidays.