HOME > Chowhound > Home Cooking >


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.

  1. Click to Upload a photo (10 MB limit)
  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.

            2. You can try the famous/infamous JoeH risotta recipe with part of it.

              For another way to save part of it, and have a quick appetizer on hand in the freezer, get:
              melted butter
              Carmelized onions
              Apple slices, thin
              fresh ground black pepper

              Spread out a sheet of phyllo, brush with melted butter, cut lengthwise into four equal pieces. Near corner of each phyllo square, put a spoonful each of apple slices, carmelized onions and gorgonzola, grind some black pepper over, then roll each square up burrito/cigar style. You can brush a little more butter on the outside of these. Set space a bit apart on a cookie sheet
              Continue as above until you run out of ingredients or inclination to continue. Freeze uncovered on cookie sheet and transfer to storage container once frozen.

              Re-heat from frozen in a 400 degree oven until outside is golden and crisped. Serve with a vinagrette dipping sauce.

              1. If I had to use it up, I would spread it on top of garlic bread and broil til bubbling. I usually serve this with steak but why not have it with a plain pasta dish? It will be enough, trust me.

                1 Reply
                1. re: coll

                  I've done this, there is a restaurant that we used to go to. It's a little too far for me these days. Anyway we loved their blue cheese bread. Honest to goodness, its so delicious. I begged for the recipe and the waitress said she saw the chef make it. They're recipe was to mix the cheese with a cheap margerine. I tried it with butter and it was never as good, so I buy margerine and mix it with the cheese. I'm sorry to say its so darn good. Smear it on, wrap it, in foil then open it to broil for the last few minutes. omg.

                2. This is very non-Chowish, but I've been microwaving sweet potatoes and eating them with gorgonzola and roasted onion and garlic jam from Stonewall Kitchen. SO delicious and satisfying.

                  5 Replies
                  1. re: SaraASR

                    And WHY is that "non-Chowish"? Sounds fantastic.

                    1. re: c oliver

                      I feel like you're all such excellent cooks! And I am not... and requires basically no effort ;)

                      1. re: SaraASR

                        there's MUCH more to Chowishness than cooking skills - some Hounds don't cook at all. don't sell yourself short...and i'm with c, it sounds delicious!

                        1. re: SaraASR

                          You haven't heard about some of our failures :) Also I've told Chow-friends that "good and easy" is my favorite recipe. All day long.

                    2. Thank you one and all for your ideas! I looked @ Joe H's recipe, and it sounds great BUT I'm not sure I want to put so much work into gathering his specific ingredients. We've managed to use half of it over pumpkin ravioli from Lucca Ravioli in SF around the corner from my house. I think I'm going to use Coll's idea on gorgonzola-y garlic bread, and finish the rest just on it's own with some wine.

                      Thanks again!

                      1 Reply
                      1. re: jmconcierge

                        But do make Joe H's risotto some day. The hardest thing for me to find were the unsalted pistachios which I wound up getting at TJs after looking high and low.

                      2. "100 cheese" Mac and Cheese, gratin or fondue. This is what happens to extra cheese at my house, and I always have lots. I toss it all in a bag in the freezer, then when I'm ready, I make mac and cheese or fondue with it. The texture will indeed change by freezing, but if you're cooking with it, that changes it too, so no loss. Just thaw completely before using for cooking, grate/cube and toss together, use your favorite mac n cheese recipe, just use cooler cheese.