Gorgonzola Cheese Cups with Pear & Hazelnut Green Salad Recipe (2024)

FAQs

What pairs well with Gorgonzola? ›

What accompaniments should I serve with gorgonzola cheese? Blue cheese, particularly gorgonzola, pairs well with honey and sweet jams. Pears and tart green apples, like a Granny Smith, add brightness and a little palate cleanse in between bites. For crunch, try walnuts, pecans, or Marcona almonds.

A cheese simply labeled "blue" will typically be more intense-tasting, saltier and less creamy than Gorgonzola, but you can usually substitute one for the other in most recipes, and they both work beautifully on cheese boards.

Another blue mold cheese named after its place of origin is Roquefort, made from sheep's milk. Tangy, crumbly and with a unique marbling, this cheese closely resembles its Italian counterpart. Aromatic and pungent, Roquefort holds its own when used as a substitute for Gorgonzola.

An unopened gorgonzola container will keep in the fridge for up to 3-4 weeks. During this time, it will continue to mature, so don't let it go past that 4-week mark. Once open, you should use up all the gorgonzola within a week.

A: Yes, Gorgonzola cheese may potentially reduce cholesterol levels and avoid artery inflammation. Studies have also demonstrated that people who eat cheese regularly have a lower risk of cardiovascular disease than those who do not consume it.

Gorgonzola cheese also has notable amounts of essential vitamins and minerals including phosphorous, potassium, magnesium, selenium, folate, and vitamin A. Vitamin D and K play a role in the absorption of calcium and are important for bone and cardiovascular health.

Although extremely tasty on that cheese plate, soft cheeses such as Camembert, brie and triple-crème (cheese enriched with cream) fall into the “less healthy” category because of their saturated fat content.

It doesn't have other names. Gorgonzola is a specific type of blue cheese.

The main cheese-making Penicilliums — roqueforti (blue cheese), camemberti, (Camembert and Brie) and glaucum (Gorgonzola) — are not penicillin producers. They do produce other antibacterial metabolites — as well as human toxins and allergens — but no medically useful antibiotics.

Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/, Italian: [ɡorɡonˈdzɔːla]) is a veined protected designation of origin (PDO) Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.

Which is stronger blue cheese or Gorgonzola? ›

A cheese simply labeled "blue" will typically be more intense-tasting, saltier and less creamy than Gorgonzola, but you can usually substitute one for the other in most recipes, and they both work beautifully on cheese boards.

Though it doesn't freeze as well as harder cheeses, you can freeze Gorgonzola.

Hard cheeses that haven't been opened can last for several months and even up to a year when stored in the fridge. Blue cheeses like Stilton, Roquefort and Gorgonzola can have a shelf life of several months when unopened if they're refrigerated properly.

Leaving cheese out overnight may impact the quality of the product—but would not—in most cases—result in a food safety issue. In fact—All cheeses, besides fresh cheese—should be served at room temperature for optimum flavor.

Most packaged foods like cheese provide a best-by date. Although commonly confused with an expiration date, it instead indicates the date until which a food is of the best quality (4). This means that a food item — with the exception of infant formula — may still be safe to eat once this date passes.

A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye.

Fruit:Fresh figs or pears, alternatively good quality dried dates and apricots or simply a slice of a crunchy sweet apple. Green acidic apples are better with younger cheese or hard cheeses where you are matching the acidity of youth with the sharpness of the greener fruit.

It suits warming dishes, as gorgonzola was traditionally made with autumn milk, making it ready to eat in the cooler and pairing perfectly with ingredients found in the winter. Try it in risotto with wild mushrooms or with sweet juicy fruit like pears, apples, or persimmons.

Gorgonzola + Multigrain Crisps With Berries

OK, blue cheeses can feel scary, but this is one combo even haters will love. Multigrain crisps infused with berries (like these Cranberry Oat Multigrain Crisps from Target) work to elevate the cracker and the cheese's best qualities.