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Jun 19, 2010 04:23 PM

What to do with too much Gorgonzola?

Hey Hounds,

I had a recipe that called for a little bit of gorgonzola, and my SO went out and bought a pound of the stuff. Now we have way more than we need and I'm looking for ideas...

It's the creamy, Italian kind (not the kind you can crumble), and there's only me and my SO here to eat it. I really don't want to throw it out so if you have any ideas or receipes that use a lot of this cheese please let me know!


PS - She's a pescetarian so any application sans land-meat would be doubly appreceiated. Having said that, I do eat everything so all ideas are welcome.

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  1. Fig and gorgonzola pizza.

    ETA: here's a link:

    I've not made this, but I have made a pizza with fig jam and gorgonzola (using the crumbles) but I think the creamy gorgonzola would have worked, too.

    1. - stir into polenta
      - salad dressing (pairs beautifully with arugula, beets & walnuts)
      - pasta sauce
      - risotto
      - spread on crostini and top with sliced pears
      - ice cream!
      - sweet tart with cranberries or figs or pears
      - savory tart with caramelized onions & walnuts

      1. This is called gorgozola dolce and it's one of my favorites. Mmmm. The first time I bought it was at DiPalo's in NYC a couple of years ago. I bought some of their butternut squash ravioli also and made gorgonzola cream sauce for it for our New Year's dinner. Rich and/but soooo good.

        1. A complex, aged dessert wine (e.g., vintage port) with nuts, figs, and gorgonzola.
          Polenta with butter, parmigiano reggiano, and gorgonzola. Made well, this can be extraordinary.
          Beet salad with gorgonzola and walnuts.

          1. If you can't manage to use it all up, crumbly/fatty cheeses like Gorgonzola freeze surprisingly well.

            4 Replies
            1. re: dmd_kc

              sounds like the OP has a young Gorgonzola Dolce, which is the creamy, spreadable variety. it's still freezable, but after freezing the texture will become more crumbly like the Picante variety.

              1. re: goodhealthgourmet

                That's what I thought also. I've never thought about freezing that last bit for a different use later. It IS one of my fave cheeses.

                1. re: c oliver

                  try freezing it next time if you don't mind the textural change. creamy, crumbly...doesn't matter to me, i'll take Gorgonzola however i can get it! ;)

                  1. re: goodhealthgourmet

                    Better than letting it rot in the fridge. I'd never had the dolce until that first time in NYC. What a revelation that was.