Want larger chunks of gorgonzola? Place a cheese wedge into the freezer for about 30 minutes, then crumble it with a knife. Gorgonzola softens quickly at room temperature. For best results, keep the cheese cold for easier handling.
Cheesemakers have handcrafted the Mindoro Collection since 1938, making their artisan cheese with local milk from Mindoro, Wisconsin. This creamy gorgonzola has a slightly milder flavor than blue cheese.