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Cheese of the Week: Gorgonzola

Cheese of the Week: Gorgonzola

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Cheese of the Week is a weekly feature on The Daily Meal, drawing on the expertise of internationally renowned cheese expert and consultant Raymond Hook. What follows is based on an interview with Hook.

Want more? Click here for the Cheese of the Week Slideshow.

Gorgonzola is one of the world’s most popular and well-known cheeses. This blue beauty comes in two varieties, Dolce and Piccante, and while there are about 40 producers of the cheese, true Gorgonzola can only be produced in two Italian regions: Lombardy and Piemonte.

Gorgonzola traces its roots back to the Italian village of — where else? — Gorgonzola, which was a natural resting place in the spring and autumn for herds of cows making their way from one Lombardy alpine pasture to another. Local farmers milked the cows, and combined the resulting cheese with a natural strain of Penicillium Glaucum that was plentiful in the area. And Gorgonzola was born.

In order to make Gorgonzola, one of two methods of production is used. In the two-day curd method, curd from the previous day is added into the mix in order to inoculate it with the culture, and in the one-day curd method, which is much more popular, the curd is inoculated with the culture on the day it’s made.

After about a month in the cave, the wheels are pierced with copper needles. This allows air to penetrate into the cheese, and the familiar blue veins develop shortly thereafter. In order to preserve moisture, the cheeses are then wrapped in foil before being left to mature for three to six months.

Gorgonzola Dolce is a younger version and is softer and sweeter, and Piccante is more traditional and mature, and is firmer and a bit sharper.

"This is a good starter blue," Hook told us. "It’s not super-powerful, but is still incredibly flavorful. There’s a mushroomy, umami quality to it, but it’s not super-peppery, not a kick in the pants."

Gorgonzola is a great addition to any cheese plate, but Hook recommends crumbling it over a grilled steak, and washing it down with a robust Italian red.

Gorgonzola Cream Cheese Spread

This homemade Gorgonzola Dip will knock your socks off! It’s super easy to make it from scratch and so much tastier than store bought stuff. And the best thing is you only need ONE minute to prepare it!

I have to confess sometimes I don’t want to cook. One of the reasons, especially in the summer time, is that it’s too hot in our little flat and I don’t want to use the oven or the stove.

Like last week when I made this Gorgonzola Cream Cheese which is one of our favorite spreads. It shares it’s rank on my favorites list with my Smoked Salmon Lime Dip. If you love salmon you need to try this easy dip! You will lick out the bowl. I swear. It’s incredible and super easy to make!

This Blue Cheese Spread is perfect for cheese lovers! But its taste is not too sharp because of the cream cheese and creme fraiche. You can influence the sharpness of this dip with the type of blue cheese you use. While I’m not a fan of strong blue cheese, I love Gorgonzola Dolce which is milder than regular Gorgonzola and perfect for this spread.

I like to serve this Gorgonzola Cream Cheese Spread with some rustic bread and a colorful salad like this Balsamic Chickpea Feta Greek Salad for dinner. But it’s also a great dip for parties! Perfect for an appetizer buffet or a midnight snack.

You can easily double or triple the recipe and the dip can be made in advance and stored in the fridge until it’s time to serve it.

And preparing it is super easy and takes only a few minutes! Or one minute when you don’t count in cleaning your food processor.

Just put all the ingredients in a food processor or use an immersion blender. Mix until everything it has a smooth consistency, season with salt and pepper, and serve immediately or store in the fridge for later.

And like I wrote before you can adjust the sharpness of the Cheese Spread by using your favorite Gorgonzola or Blue Cheese! And if you’re more of Feta fan, try this Easy 1-Minute Feta Cheese Dip.

1 1/2 cup water
1/2 cup cornmeal
1 tablespoon chopped garlic
1 1/2 teaspoon salt
1 tablespoon dried basil
1/4 cup grated Parmesan cheese

Gorgonzola Filling
1 pound imported gorgonzola cheese
5 packages (8 ounce size) cream cheese
5 eggs
12 cloves garlic, roasted

To make crust: Bring water to a boil in a small saucepan. Stir in cornmeal, garlic, salt and basil. Reduce to a simmer, cover and cook for 15 minutes, stirring occasionally. After polenta is cooked, fold in parmesan. Allow to cool 5 minutes. Grease a 10-inch springform pan. Press polenta into the bottom of the pan. Set aside.

To make filling: While the polenta is cooking, place gorgonzola and cream cheese in a large mixing bowl and allow to soften for 30 minutes. Add eggs and mix by hand until eggs are incorporated.

Preheat oven to 325 degrees F.

Pour the cheese filling into the prepared springform pan. Tap lightly on counter to remove air bubbles. Place roasted garlic around perimeter of the pan at equal distances. Bake for approximately 1 hour, until internal temperature is 160 degrees F or until the center just barely jiggles when the pan is tapped. Allow to cool on counter for at least an hour, after which you may serve with toasted baguette or crackers, or refrigerate for up to 1 week.

This 2-Ingredient Cheese Dip Is the Easiest Thing I’ve Ever Seen a Chef Make

Photo by Michael Graydon + Nikole Herriott. Prop Styling by Kalen Kaminski.

Having spent quite a bit of time over the last few years asking chefs how to recreate restaurant dishes at home, there is one word that always raises a red flag: “just.” I’ve usually asked them to describe the process behind some delicious and seemingly-simple item on their menu, crossing my fingers in hopes that it is every bit as straightforward as it seems—the kind of thing that our test kitchen could transform into a plainly-worded, not-too-complicated recipe that you, dear reader, could recreate at home—when that word comes out of their mouths, and I fight to keep from rolling my eyes.

“Okay, you just brine the chicken for three days, drain it, vacuum seal it, cook it sous vide for 15 hours at 145°, rub it with our signature 100-spice blend and then simply grill it over cabernet vines—even your dad could make it!”

“So easy! Just combine some of last-season’s dehydrated-and-powdered fermented Jimmy Nardello peppers with whatever leftover house-made sheep's milk farmers’ cheese you have lying around, drizzle a bit of black garlic honey over top, a sprinkle of dill pollen, and you’re good to go—the perfect throw-together appetizer!”

Which is why, when I was in Italy reporting the “Summer Like an Italian” story for our May issue last summer, I almost didn’t even bother to ask what was in the insanely-delicious, creamy-funky-sweet gorgonzola cheese dip that chef Ignacio Mattos had set out on the table. We had our recipe lineup set already, and there wasn’t room for the dip, so what's the point in asking? But after spending a half hour hovering over the bowl like a vulture, plunging snap pea after snap pea after potato chip after grissini into the stuff, I caved.

“Ignacio, what is this stuff?!” I asked breathlessly, my mouth still full.

A little beleaguered after a long day of cooking for all of us, he drew a deep breath and said the word: “Oh, it’s easy, you just. ” He paused—I assumed because the process was so complicated that he needed to collect himself before detailing it to me—and then continued. “You just put some gorgonzola dolce in a bowl and thin it out with a little heavy cream. Mash it up with a spoon. That’s it, pretty much.”

I was baffled, but also skeptical. How could something so complex and delicious be so simple to make? And also: the words “pretty much” weren’t sitting well with me. “Are you sure that’s all it is?” I asked.

“Oh, I think I added a little salt. And I drizzled a little olive oil on top at the end because it looks nice.”

And that really was it. I know, because I made him make another batch to prove it. (And because I had eaten most of the bowl.) Mattos took a wedge of gorgonzola dolce—a creamy, relatively-mild cow’s milk blue cheese with a texture almost like soft cream cheese—plopped it in a mixing bowl, and started to mash it up with a spoon. He drizzled in a little bit of heavy cream in at a time, stirring vigorously in between additions, until the mixture was the consistency of yogurt. He tasted it, added a pinch of salt, stirred again, and poured it into the serving bowl that I had almost single-handedly emptied. A drizzle of olive oil on top. Done and done.

A wedge of gorgonzola dolce, which you can find on Amazon Fresh.

I’ve served this dumb-simple dip many times since, and it has never let me down. It’s the perfect accompaniment to a platter of otherwise-virtuous cut vegetables, a killer dressing for an Italianate wedge salad (sub pancetta for the bacon if you’re feeling fancy), and absolutely slays with chicken wings. And if it has taught me anything—other than the fact that sometimes chefs actually do make simple food—it’s that, by and large, my own friends often regard my cooking with the same eye-rolling skepticism that I have for the chefs I’m so often trying to pull information out of. But seriously: This one actually is that easy. Just sayin’.

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Loved it just as is, cooked it 10 minutes longer than recipe called for.

This is so easy and delicious. The crispy skin and the melted Gorgonzola underneath are so good. I've made this many times. I've found it is easy to overlook the chicken. I nailed it the first few times, but lately I've overestimated the time in the oven. I think it has to do with the size of the breast halves. It's easier to get it right when the breasts are 1/2 to 3/4 lb. and I've been having trouble finding them smaller than a pound each.

I also use boneless chix breasts, and never put anything through a sieve. this is totally a family fave. usually serve it with smalled sweet potatoes and brussel sprouts sautéed with olive oil and garlic. totally delicious and elegant meal.

This was so yummy. I used boneless breasts and regular Gorgonzola. I wrapped with a piece of procuitto and drizzled with olive oil and balsamic vinegar. Baked for 20 minutes. Definitely a keeper!

This was incredibly easy and very good - moist, flavorful, Yummy

! I served it with the spinach, roasted beet and goat cheese salad (on this site) and a pureed cauliflower, kale and orange peel concoction that was really interesting, for a super healthy and tasty meal!

Tasty and so easy! Used boneless, skinless breasts, regular Gorgonzola, and added some fresh chopped sage and garlic to the mix. The sauce is delicious!

A decent dish that is quick and easy to make. I found the chicken a little bland even with the Gorgonzola. Next time I'll add some seasoning to give it more character and serve with some crunchy homefries to play off the different textures.

So easy and so good. only change was to swap chicken broth for the water . I served the chicken on a bed of mixed greens and used the sauce sparingly on the greens. The brown rice is a great addition. Definitely a keeper. and it is so darn easy and fast.

Tastes great, I started to add dried cranberries and wilted spinach to the gorgonzola to give it some color. A weeknight favorite!

I think this didn't work for me because of the gorgonzola. It was so bitter and strong. I'm sure that's how it is supposed to be but I just didn't like it. Loved that rice that's recommended though (nutty brown rice). I wonder if something like Brie would work?

We liked this recipe so much, we made it two days in a row! We used boneless skinless chicken breasts and the recipe still worked well.

This was the easiest, quickest thing ever to make and my husband can't stop talking about it. Served it over a spinach salad.

This made a great quick impromptu lunch.As one of the reviewers suggested, I stuffed the boneless breasts, then wrapped in goose bacon (gives an intense smoky flavor) put olive oil on bottom of a baking dish and drizzled balsamic and some oil on top. Viola. Excellent.

you are rating your own recipe. Give a recipe a try before changing it.

My boyfriend made this chicken dish and it came out lovely. I should clarify - this is the first time he's really ever cooked :) Needless to say, searing the chicken at the beginning kept the chicken juicy and tender. We used regular Gorgonzola instead of dolce and the flavor was excellent (I like the heartier Gorgonzola better!) We also used boneless breasts instead and just reduced the cooking time. Simple, elegant. Would definitely make it again.

Have made several times--with company and just family--elegant and quick so you can enjoy whomever your company may be. Served first course of parm risotto while this was roasting and served chicken with sauteed spinach--nice compliment to the chicken. Now a "go to" easy dinner party recipe.

Tried this recipe again tonight with blue cheese instead of gorgonzola because the grocery store I went to did not have the gorgo. Bad call. Gorgo makes the dish, blue cheese is a poor substitute. See my original review below.

I modified the recipe, and am still getting rave reviews from my family for last night's dinner. Boneless skinless, breasts, stuffed with gorgonzola, wrapped in bacon, then seasoned with the salt and pepper. Lightly coated the bottom of a baking dish with olive oil, and drizzled olive oil and balsamic vinegar (more V than O) on top of the chicken as well, topping it off with a few crumbles of gorgonzola on each piece. the clean up was fantastically easy and the chicken flavor was incredible, especially with some of the sauce spooned on top afterwards.

Great recipe and easy to do. I was surprised it came out so great the first try. It is a little light on seasoning. I would plan on adding a bit to your taste. Iɽ give it 3 1/2

This is a good, easy, and stress free recipe that even a novice can make. I subbed olive oil instead of veg. oil, and crammed more cheese than the recipe called for. The crisp cheese that oozed out in the oven is special treat in and of it-self. The brussell sprouts idea was a great call!

This was good. The chicken was very moist, but the flavor of the gorgonzola was a bit too powerful according to my family. I think if you are a gorgonzola fan you would like this recipe.

I think this one is great. Easy and tasty.

We made this recipe with two boneless-skinless chicken breasts. We used more cheese than the recipe said by making two pockets per breast. We "sewed" the pockets together using toothpicks, since so many reviews were concerned about cheese-loss. Cooking time for two breasts was still 20 minutes to get to 170-ish degrees. We used 2T balsamic and 1/4 cup water, with about 3/4T butter to make up for the loss of "juice" since we didn't have skins on our chicken. When the sauce was almost done we added a little (less than a T) more cheese because we love cheese. :) We served it with brussels sprouts and they tasted delicious together! You can use the brussels to sop up the leftover juice on your plate. Yummy.

Very easy and yummy chicken recipe. No major modifications necessary. Good for weekday dinner.

I thought that this was a nice, easy recipe for a weeknight dinner. It's also a good way to use up any leftover blue cheese that you may have laying around. Just be careful not to overcook it--mine came out a bit dry.

Side Dish Sundays: Grilled Gorgonzola Potatoes.

I’m verrrry excited to bring you into the world of grilled gorgonzola potatoes.

Seriously. These is so ridiculously flavorful that they will become a summer staple ASAP.

They have also been one of the most requested recipes I’ve had in long time, probably because I’ve unabashedly shown them on instagram stories nearly every weekend for months!

Once you make them, you won’t want to stop. And once you make them, they become quick and easy to make.

Even last weekend, we ended up making last minute lunch for a crowd and I knew that I had a few pounds of the baby Yukon gold potatoes. I lit the grill, Eddie cut the potatoes and we had them finished by the time everything else was ready.

This isn’t a new dish for us – I’m pretty sure that over the decade or so, my uncle has made something similar on the grill. They are always a huge hit and people fight for the last bite.

Just WHY are they the best?

First, they are easy. It’s technically a five ingredient dish! You really only need potatoes, salt, pepper, olive oil and gorgonzola. I like to add a little garlic powder, as well as a bunch of chives at the end for more flavor.

Second, the texture. Super crisp, crunchy potatoes that get melty when you bite in. Topped with creamy gorgonzola. Eeeep.

And finally, the flavor. Obviously! Charred, smoky potatoes. Savory cheese. Fresh herbs.

Baby gold potatoes work great, but you can use other potatoes too. I personally make this a lot with potatoes I get here at a local farm – they are more of a white potato with a very thin skin. Chopped sweet potatoes would also be fantastic!


Gorgonzola Sauce is more than just a steak sauce! Pour it over penne, farfalle, or fusilli pasta, toss it with potato gnocchi, or serve it alongside other meats like roasted chicken or pork.

Use this Gorgonzola Sauce to complement any of the following recipes!


  • For this cheese you will need a glass, ceramic, metal or BPA-free plastic container which will hold a minimum of 1 and ½ cup liquid this will act as the form to shape the cheese. This recipe yields about 8 ounces.

Line the form with plastic wrap or a double-layer of cheesecloth, being sure to leave some excess hanging over the sides. This will help lift the cheese from the form after firming.

Drain and press the tofu until it is not releasing any more liquid. It is essential to dry the tofu as much as possible for the proper texture. Crumble the tofu into a food processor.

Remove the metal lid from the jar of coconut oil and place the jar in a microwave. Heat just until the solid oil liquefies, about 30 seconds to 1 minute (this will depend upon the solidity of the coconut oil). Alternately, place the jar in about an inch of simmering water and melt the oil in the same manner. Measure ¼ cup and add to the food processor with the remaining ingredients except for the algae powder. Process the contents until very smooth.

Transfer the cheese mixture to a bowl. Dot the cheese in several spots with the algae powder and fold (rather than stir) the cheese over a few times to create swirls of blue-green color. Transfer the cheese to the lined form. Pack the mixture with the back of a spoon and smooth the surface as best you can. Cover with plastic wrap and refrigerate for a minimum of 8 hours. This will ensure that the coconut oil has completely solidified.

Lift the cheese from the container and slice or crumble as needed. Store the cheese wrapped in plastic wrap or in a zip-lock bag in the refrigerator. Because this cheese is made with miso, a fermented product, the flavor will continue to develop as it ages. Try aging the cheese for a minimum of one week before using for the best flavor.

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Gorgonzola Cheesecake Recipe

Gorgonzola Cheesecake is an excellent and delicious appetizer to serve at your next gathering or special occasion. This is a grown-up version of your typical savory cheesecake. A very distinctive and delicious appetizer! I suggest you serve it with your favorite red wine. This savory cheesecake will delight your family or guests and always makes a grand impression! This cheesecake could serve as a cheese course for your dinner party with fresh fruit.

This cheesecake is really simple to make ahead of time to serve later as it can be made up to a week in advance and refrigerated. I really love appetizers that can be made in advance as it saves time when you are ready to party!.

Please check out my Holiday Open House Menu which includes this delicious Gorgonzola Cheesecake.

  • 12 cloves garlic
  • 2 teaspoons olive oil, extra-virgin
  • 1 pound Gorgonzola Cheese, room temperature*
  • 5 (8-ounce) packages cream cheese, room temperature
  • 5 eggs, room temperature
  • 1 1/2 cups water
  • 1/2 cup cornmeal
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons salt
  • 1 tablespoon basil, dried
  • 1/4 cup Parmesan Cheese (Parmigiano-Reggiano), grated

Preheat oven to 375 degrees F.

Roasted Garlic: Peel the outer skin of the garlic only leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb. Cover and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven. Allow garlic to cool and remove cloves from head. Garlic may be stored in a tightly covered container in the refrigerator for several days. Check out my web page on how to Roast Garlic.

Prepare Cornmeal Crust: (see recipe below)

To make filling: Preheat oven to 325 degrees F. and position baking rack in center of oven. In a large bowl, place gorgonzola cheese and cream cheese mix together until smooth and creamy. Add the eggs, one at a time, while beating to incorporate. Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles. Place roasted garlic cloves around the perimeter of the pan at equal distances.

Baking Cheesecake: Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal temperature is 160 degrees with a cooking thermometer or until the center is almost set, but jiggles slightly when gently shaken.

NOTE: Do not open the oven door during the first 30 minutes of baking as drafts can cause a cheesecake to fall or crack. Remove from oven and allow to cool on counter for at least 1 hour, after which you may either serve or store in the refrigerator.

Serve warm or at room temperature with toasted baguette bread or crackers.

To serve later, store in refrigerator up to 1 week. To reheat, simply slice and warm for 5 minutes in a 350 degree F. oven.

In a small saucepan over medium-high heat, bring water to a boil stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.

Press warm cornmeal mixture onto the bottom of the prepared springform pan. Smooth the surface and set aside.

* Blue Cheese may be substituted.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

Watch the video: How Italian Gorgonzola Cheese Is Made. Regional Eats (July 2022).


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