One of my all time favorite cheeses is Gorgonzola. It can be “dolce” (mild) or it can be “piccante” (and have a bite). The difference between the two is a factor of the age of the cheese, or its maturity. Its appearance is unmistakable – creamy yellow with those undeniable blue/green streaks. Its flavor is even more unmistakable, though I will admit that it can be an acquired taste. But once acquired, there is no cheese quite like it (I swear).

Gorgonzola can be eaten many ways. Straight up with a spoon is my preferred choice (especially when no one is looking). But it can also be used as a spread on fresh bread. Gorgonzola Piccante is a wonderful contrast to sweet fruits like figs, pears, and berries. It also works well with jams. A quick appetizer is sliced baguette rounds with a spread of Gorgonzola Piccante, two thinly sliced pieces of pear, and a drizzle of honey.

I use Gorgonzola Dolce in a very simple sauce that I make for gnocchi.

Saute 1/2 small yellow onion in 2Tbsp butter melted in 4Tbsp olive oil. Add 1/2c chicken broth and simmer for a few minutes on medium heat. Then add a good amount of Gorgonzola Dolce (I used the entire pre cut wedge I bought at the store) cut in cubes. Allow to melt completely and finally add 1 1/2c heavy cream. Stir well and allow the cream to boil and reduce. Finally season with salt and pepper to taste and add 1/4tsp fresh lemon zest. The sauce should be on the thick side and not watery.

No gnocchi? No problem! This can obviously be used with any pasta. It can also be used as a dipping sauce for spinach balls and other vegetable or meat croquettes.

Buon appetito!