Gorgonzola

You go, gorgonzola

In the great dinner party of life, gorgonzola is that charismatic character in the corner – the one all the interesting people are crowded around, admiring its marbled texture and velvety blue-green appearance. Gorgonzola's the one with flavor to burn and a personality that growers sharper and more decadent as it ages. Anybody who's clued in knows, when you want to create a buzz, make sure gorgonzola's got an invite.

In Wisconsin, we love the full spectrum of gorgonzola, from mild and creamy to crumbly and powerfully pungent. We know gorgonzola's not for everyone, but we're pretty sure those with a lust for life will always find themselves in gorgonzola's corner.

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.

In Wisconsin, we get gorgonzola

In Wisconsin, we don't just make gorgonzola – we make exceptional, award-winning gorgonzola. Our cheesemakers are steeped in tradition but never satisfied with it, and they're always pushing the boundaries of what cheese can be. With gorgonzola, that means putting their own spin on this Italian classic to forge new traditions in Wisconsin gorgonzola.

Creating new takes on old classics – that's been our M.O. for the last 175 years. It's what you do when you take cheese seriously. And boy, do we take cheese seriously. We produce twice as much cheese as any other state in the nation, and we've won more awards for it than any other state or country on earth. We're a state that's dedicated to making the tastiest, highest quality cheese in the universe, with more flavors, varieties, and styles than anywhere else. Forget the foam cheese wedge hats – our 600 separate styles of cheese, including unbelievably good gorgonzola, is why they really call us cheese heads.