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GORGONZOLA - Cheese of the Month (June 2013)

Gorgonzola was first born in 879 A.D. in the Lombardy or Piedmont regions of Italy, near Milan. Italian Gorgonzolas are creamy and mild, while domestic varieties are usually sharper and more crumbly.

Gorgonzola is made from cow's milk, unlike Roquefort, which is made from sheep's milk. Produced in two styles: Dolce & Piccante (Mountain). Dolce is the younger version. Piccante is also known as Naturale or Stigionato.

Gorgonzola is a great cheese which can be used in making sauces for pasta, or added to risotto. It goes well with pears, figs, or just a drizzle of honey.

Reasons I chose Gorgonzola: I love blue cheese and wanted to choose a blue available to everyone, in a wide price range. Recently, I saw both Dolce and Mountain Gorgs for sale at Wegman's for $14.99 lb. Domestic version were even less expensive.

Enjoy! Let's talk Gorgonzola.....

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  1. If you ever come across a gorgonzola style cheese called Gore-Dawn-Zola, made by Dawn Boucher and her husband at their farm in Highgate Center, VT, it is exceptional. They distribute to some cheese shops.

    1. Lovely choice, Phoebe!

      One of my favorite ways to prepare a baked pear dessert is to stuff the cored center with a combo of Gorgonzola and slices of honeycomb. I enjoy this one:


      4 Replies
      1. re: HillJ

        I remember seeing Martha S or Giada several years ago, prepare a dessert very similar to what you described. I'll have to try it.

        A quick question about gorgonzola cremificato..... I've seen it on Murray's but have never ordered it. It does look tasty. Is gorg cremificato different from dolce? I assume it is, but never can find any real info on cremificato. If they are different... how? I also see a GD Atigianale offered by Murray's. Ever tried this one?

        1. re: Phoebe

          Oops, just saw your questions now...sorry 'bout that!

          I haven't tried standard Gorg Dolce recently to offer an accurate comparison for you but what I recall about GD Atigianale is it was sweeter than Cremificato but just as super creamy.

        2. re: HillJ

          Where does one acquire honeycomb?

          1. re: bumblecat

            "Fancy food" stores will sometimes have it and you can order it online. I adore honeycomb with cheese and maybe some Marcona almonds.

        3. http://chowhound.chow.com/topics/891493

          I'm linking a thread you started on G Dolce...some nice recs there.

          6 Replies
          1. re: HillJ

            I far prefer to Dolce to Piccante and I really, REALLY prefer the GD from DiPalo's in Little Italy in NYC to anything else. If you live in the area, go stand in line and buy some of this. I've not tasted any others that have come close. When staying in NYC a few years ago, in a friend's apartment, I made a gorgonzola cream sauce over butternut ravioli. Mmm.

            1. re: c oliver

              LOL! Will do. I'm in NY fairly often. I'll experiment.

              1. re: HillJ

                Have you been to DiPalo's? It's quite the experience. We always buy FAR too much.

                1. re: c oliver

                  c, according to their site the Dulce G isn't avail until Sept. I should call them...

                  1. re: HillJ

                    IIRC, they have a super responsive person handling email. Can't remember why I had occasion to contact them. Perhaps, at its best, it's a seasonal cheese. That might explain why none others that I've had have been as good. Theirs just about runs off the plate :) We've dealt with all three siblings, Sal, Lou and Marie, and they're all delightful. It's a must-do for us when in NYC.

                    1. re: c oliver

                      Thanks co, I'll give them a call next week.

          2. Leftover rare steak sliced thin, gorganzola http://www.mauri.it/Il_prodotto/forma..., red onion, balsamic reduction on a crusty bun. Yay....

            1. I have not enjoyed the gorgonzola cheese i have tasted years ago. I will try again

              3 Replies
              1. re: jpr54_1

                I had a family emergency back in NJ this past week.
                I drove up from Florida.
                Tried the gorgonzolas in Fairway as well as the cambazola.
                I did not like them-
                I tried at beginning of month 2 gorgonzolas from Whole Foods as well. Negative reaction also.
                I guess veined cheeses r not my thing.

                1. re: jpr54_1

                  Not the end of the earth. Revel in all the other non-veined cheeses you can search out and hopefully let us know about.

                  By the way, I have far more respect for people who try again after an initial bad experience, than those who just go yuck, never again.

                  1. re: INDIANRIVERFL

                    Boy do I agree with that (try before deciding). How can you truly figure out what you like if you don't?! Cheese is such a large category, can't like everything at the same level.

                    I like Gorgonzola. when it's paired with grilled meat, stuffed in roasted pears, spread on crusty bread and melted....but there are so many cheeses...in this style.

              2. I don't know how that 2013 thread on Gorgonzola Dolce slipped by me.
                Many years ago, now, a fellow Chowhound posted her experiment re: a grilled cheese sandwich, and I have re-posted this one several times, because it has become a favorite for us:

                Fresh berry Cranberry sauce or cranberry relish (containing pieces of candied ginger, candied orange, and candied lemon peel)
                Gorgonzola dolce cheese or Cambozola cheese
                dijon mustard
                Artisan farm bread. We have decided Basil Parmesean Bread from The Fresh Market is our choice.

                Take a standard fresh cranberry sauce recipe* and add about a Tablespoon each of the candied ingredients for each 2 cups of the standard cranberry recipe.

                Lightly butter 2 slices of artisan bread. Flip the bread, spread thin layer of dijon on the opposite sides.
                A couple of slices of Gorgonzola Dolce or Cambozola, to taste, on the dijon side of one of the slices.
                Add a spoonful or 2 of cranberry sauce mixture on top of the cheese.
                Add the top slice of artisan bread and grill!
                Our "George Foreman" type grill does a great job with any grilled cheese- certainly goes well with this one. Invariably, some cheese oozes out in the grilling process- a small morsal of a snack before we clean up the "George."

                *Making this recipe in June is difficult, unless you froze a bag or 2 of whole cranberries when they were in the stores last winter. And with this recipe in mind, we now keep a couple of bags of cranberries in the freezer year-round.

                Florida Hound

                10 Replies
                1. re: Florida Hound

                  luckily i have 2 bags of cranberries

                  1. re: jpr54_1

                    You posted that you did not previously enjoy your experience with Gorgonzola.
                    "Maybe" all the cranberry- candied stuff, etc would hide some of what you didn't like. From what little I know about this cheese (I should really defer to Phoebe...), a Gorgonzola Dolce may be milder than a straight Gorgonzola. And for my taste buds, the Cambozola (a Gorgonzola- Camembert combination) is milder still. Cambozola is labeled as "triple cream."
                    I gotta respect your willingness to give something a second chance- post a review of your next Gorgonzola adventure when you can,
                    Florida Hound

                    1. re: Florida Hound

                      I also live in Florida but on the Southeast coast.
                      Where do u buy your cheeses?
                      I buy mine at Whole Foods, Fresh Market or The Cheese Course.
                      also online Murrays Cheese shop and igourmet.

                      1. re: jpr54_1

                        The Fresh Market, Tampa, usually has both Cambozola and Gorgonzola Dolce. After a little German specialty deli in Brandon, FL stopped carrying the Gorgonzola Dolce, we belatedly discovered The Fresh Market. It sounds like you are familiar with 'The Fresh Market' store in your area, so the bread and cheese part of my recipe should not be a problem.

                        1. re: jpr54_1

                          If close enough, I strongly recommend the Cheese Cave in Vero Beach. Great and varied selection.

                          Downtown Produce and Petty's Market here in Melbourne sell packaged cheeses. Hence the trek south for quality.

                          1. re: INDIANRIVERFL

                            Vero Beach unfortunately is 130+ from where I live in Broward County

                        2. re: Florida Hound

                          When looking for a blue like GD months ago, Sushiqueen 36 made the recommendation of Regina Blu. An extremely creamy MILD blue made in Paladin, with a 65% fat content. It was almost my COTM for June, but access is somewhat limited. (I always have to order it from Igourmet) Its buttery richness can't be beat! Much milder in taste than GD. Most definitely worth a try, if you can find it.

                      2. re: Florida Hound

                        I have yet to use gorgonzola in a grilled cheese. Sounds delicious.... Thanks for posting it!

                        (I've got the cranberries too!)

                        1. re: Florida Hound

                          When grilled doesn't the GD melt out of the sandwich?

                          1. re: c oliver

                            Scrape it up with something that doesn't scratch the grill and consider it a snack. Yup, some will ooze out. If the "snack" option doesn't work for you, let the grilling surface cool after your sandwich and cleanup won't be too bad.

                        2. Last weekend I was a guest at a dinner party that featured Chardonnay wines from Russian River Valley and dishes prepared from Deborah Madison's new cookbook, Vegetable Literacy. The first course was the recipe for Golden Turnip Soup and Gorgonzola Toasts.

                          I suspect that my friends used white turnips rather than golden, and I know that the base was vegetable broth alternative and not chicken stock. In any case, the dish was marvelous and the richness of the Gorgonzola butter spread on grilled levain bread revved up the combination.

                          Chardonnay would not have been the first wine I'd grab to match with Gorgonzola, I bet, but I did love this pairing. The buttery notes of the Gorgonzola spread and the soup echoed the wines. As typical from Russian River Valley, these had ample acidity to cut through the weighty richness of the food.

                          The two specific chards paired with this course were the 2010 Dehlinger Estate and the Dutton Goldfield "Dutton Ranch/Walker Hill" (2010 or 2011, not sure).

                          The levain was baked by M. H. Bread & Butter of San Anselmo.

                          1. One of my favorite appetizers is fresh figs stuffed with gorgonzola, wrapped in pancetta & baked. Figs might be available by the end of this month.....can't wait!

                            1. Check the olive bar at your local supermarket to see if they carry hot peppers in oil. Gorgonzola is fantastic sprinkled over the top of them on crusty bread or garlic bagel chips. There are various recipes to make your own hot peppers in oil, but I can never get them to come out right - they're basically just hot peppers, garlic, oregano, oil, salt, pepper, and a little bit of sugar and vinegar.

                              1. i bought 2 gorgonzola cheeses at Whole Foods
                                igor gorgonzola dolce -Italy
                                igor xtra creamy--Italy

                                Tomorrow I am going to go to the Cheese Course to c what they have and also a specialty Italian shop to c their selections.

                                what is good to serve with this cheese? wine?

                                1. I can get Maytag, Danish, Salemville, Rocqufort, the German Cambozola, and a couple others from Oregon and Vermont that I can't remember the names to. But no Gorgonzola.
                                  I am getting so tired going to Vero for cheese.

                                  7 Replies
                                  1. re: INDIANRIVERFL

                                    did u try Whole Foods or Fresh Market?
                                    or local Italian shop?

                                    1. re: INDIANRIVERFL

                                      My Florida Publix sells one gorgonzola, I have some but not the label.

                                      1. re: Veggo

                                        Dolce is much creamier and milder than picante.

                                        When you're in Manhattan on your upcoming trip, check out DiPalo's in Little Italy. I'm sure when you lived there, you were a regular but they continue to bring in all sorts of new things.

                                        1. re: c oliver

                                          Thanks, I may carve out time for a field mouse cheese trip. It's been 15 years since I lived in Manhattan and I look forward to seeing the new World Trade Tower topped out.
                                          And good eats.

                                          1. re: Veggo

                                            Murray's Cheese Shop
                                            Dean and Deluca

                                            are still great places to shop

                                            I was recently back to NYC and shopped at them

                                            1. re: jpr54_1

                                              We generally hit all of those, except D&D, when in the city. Just don't do D&D every time since we have it in NoCal. Zabars and Fairway are simply amazing.

                                              1. re: c oliver

                                                Melbourne FL has no TJs or Wholefoods. Our organic markets keep going through bankruptcy due to lack of business. We make Mayberry look cosmopolitan. Great place to raise kids, sparse on chow worthy culinary choices.

                                                Should have started at Publix instead of Downtown Produce and Petty's.

                                                I am ready for French Mimolette. $14.98 per lb.

                                                Kaukanah port wine cheese logs are $1.98 for 10 ounces. Am ready for that one also.

                                    2. I picked up some Galbani brand gorgonzola dolce the other day. I was impressed by how creamy it was, and then read that it is, indeed supposed to be creamier than "regular" gorgonzola (aka gorgonzola piccante). I liked the texture a lot. The flavor was less impressive. It was pleasant, but not very complex or interesting compared to the blues I usually buy (for example, the Rogue River Blue I bought at the same time).

                                      1 Reply
                                      1. re: Ruth Lafler

                                        I asked at an Amish dairy in Wisconsin the difference between their gorgonzola and blue cheeses. I expected different butterfat, mold, or processing at the least. The answer was simply age. 4 weeks or less was gorgonzola. After it has aged a month they sell it as blue.

                                        Which might explain the lack of complexity you experienced.

                                      2. I am not a blue cheese lover, but would like to learn to enjoy it. What Gorgonzola would you recommend to be most mild?
                                        Many thanks

                                        31 Replies
                                        1. re: angelsmom

                                          Between the two most known, Gorgonzola Dolce and Mt. Gorgonzola...Dolce is the mildest and creamiest. What's funny is I used to hate blue cheese. And I mean HATE!!! Now I can't get enough of it!!! Join the party........

                                          1. re: Phoebe

                                            I used to hate blue cheese, too. Cambazola was the "gateway" blue for me.

                                            1. re: Ruth Lafler

                                              Thanks for that. I agree. A nice transition. If one doesn't like Cambozola, then other blues are probably not going to please.

                                              1. re: Ruth Lafler

                                                This article names Cambazola and a few other “bunny slope” blues for the blue cheese averse (of which I am one).
                                                Would Cambazola qualify as Gorgonzola for purposes of this thread?

                                                1. re: EM23

                                                  I don't think so. :-) But maybe if you start with Cambazola you can work up to a gorgonzola dolce (the milder form) by the end of the month.

                                                  1. re: Ruth Lafler

                                                    Thanks, Ruth. I tasted it yesterday at the store and didn't care for it. But I am not giving up yet:)

                                                    1. re: EM23

                                                      Try Regina Blu (correct spelling)...a VERY mild blue, 65% butterfat..... extra creamy.... DELICIOUS!!! You won't be disappointed!!!

                                                      1. re: Phoebe

                                                        Thanks, Phoebe! I’ll report back, hopefully as a fan.

                                                  2. re: EM23

                                                    Just experienced Cambazola for the first time today. With grilled peaches and pineapple and a drizzle of Blaze Glaze. Excellent.

                                                    1. re: HillJ

                                                      Sounds like a nice pairing.

                                                      Don’t you just love peaches and cheese? I made a pizza with grilled peaches and mascarpone tonight. Dessert for dinner...what a treat!

                                                      1. re: EM23

                                                        I've eaten so many grilled peaches this month! And cheese, good grief I went to a new market today and purchased six diff cheeses. By the end of summer I predict I will be a peachy-cheesey tribute!

                                                        1. re: HillJ

                                                          A lofty goal, J, but I bet you are up to it:)

                                                          1. re: EM23

                                                            oh far too much credit, EM23. but my guests (I wish you were one of them) will be in for a treat this summer! that wedding cake of cheese photo just hasn't left my mind for days now...i'm still thinking about riffs and situations to use that inspiration..

                                                            1. re: HillJ

                                                              Aw, sweet :) Anytime you want to do a meetup for some cheese and nibbles in the city, PM me. I’ve been craving a Kashkaval visit lately.

                                                              I must have missed this cake of cheese pic - what thread?

                                                              1. re: EM23

                                                                The thread about serving cheese at a wedding. The pic is down the thread. Stunning.

                                                                I'll be in NYC in early Sept so let's talk then.

                                                          2. re: HillJ

                                                            HJ, I was soooo bad today. I'm returning home with 8!!! 3 blues, a french feta, Humboldt Fog (1rst try), Delice d B (another first, that I have to wait on...), and 2 others. I've never grilled peaches before. I will, very soon!

                                                            1. re: Phoebe

                                                              wow! what a delicious list! and they ALL go well with grilled peaches!!! have a cheesey ball!

                                                              1. re: HillJ

                                                                You all are a bad influence. So what cheesie dish would compliment whelks grilled with parsley butter?

                                                                1. re: INDIANRIVERFL

                                                                  A cheese pairing for sea snails in parsley butter...hmm that's a very good question.

                                                                  1. re: INDIANRIVERFL

                                                                    "You all are a bad influence."

                                                                    INDIANRIVERFL.... I didn't start it... HillJ did!!! ;)

                                                                    1. re: Phoebe

                                                                      Happy to take the blame good cheese peeps :)
                                                                      Tonight we enjoyed the apple smoked Gouda with grilled apples and pork loin on a stick followed by a honeycomb cake.

                                                                      I'll die happy :)

                                                      2. re: Ruth Lafler

                                                        I hope it works for me, just got some at TJ's.

                                                      3. re: Phoebe

                                                        Phoebe, we tried Gorgonzola Dolce with poached pears last night and fell in love!

                                                        1. re: HillJ

                                                          I can't find the recipe this minute but I've roasted pears stuffed with GD and then drizzled with a port reduction.

                                                          1. re: c oliver

                                                            Sounds like a very similar prep actually. We poached in wine and served the GD alongside but the sensations were the same....and so wonderful.

                                                          2. re: HillJ

                                                            Hill J, A love that will last forever.... I'm sure!!!

                                                            1. re: Phoebe

                                                              Darn you, Phoebe!! I'm never getting off this cheese-cloud!

                                                              1. re: HillJ

                                                                This is better than muskrat love.

                                                        2. re: angelsmom

                                                          INDIANRIVERFL.... If you ever get a chance to try Oregonzola by Rogue Creamery, by all means... buy some. It's GREAT!!!

                                                          1. re: Phoebe

                                                            Thank You Beautiful! I truly miss the sweet Gorgonzola's that I could get in Italy. The centers of the slice would be melty.

                                                        3. One of the best food pairings I've ever enjoyed is a baked sweet potato, topped with Gorgonzola Dolce. It's amazing.

                                                          6 Replies
                                                            1. re: pikawicca

                                                              Love, love, LOVE sweet potatoes with blue cheese. I was introduced to the pairing in a most low-brow way (sweet potato fries with blue cheese salad dressing to dip at a pub) but I have elevated it in my own cooking. I make a sweet potato puree with sherry, topped with creamy, oozy Gorgonzola dolce that is just DIVINE.

                                                              1. re: biondanonima

                                                                That would have a real wow factor at a dinner party. Consider it stolen. Do you serve in a bowl or little ramekins or what? TIA

                                                                1. re: biondanonima

                                                                  omgoodness, i'm taking notes too, biond!

                                                                  1. re: HillJ

                                                                    I have served it in a casserole dish (this is a convenient way to do it if you want to make it in advance) - just make a simple sweet potato puree with plenty of butter, a good hit of your favorite sherry (sweet or dry, I prefer dry) and a little brown sugar (omit if you're using sweet sherry). Spread or pipe it in a shallow casserole (more surface area means more cheese!) and you can refrigerate it until you need it and just rewarm it in a low oven, adding the cheese at the end so it gets a little melted. I've done it in ramekins for individual servings this way as well.

                                                                    If you want to make it a la minute, I would just put the hot puree in a shallow bowl and put the cheese on right away to get oozy. It's SO simple but SO GOOOOOOOOD.

                                                              2. I was just playing on Pinterest and found a few blue cheese recipes on my appetizer board that I thought I'd share.

                                                                One-bite caramelized pecans stuffed with blue cheese http://www.ztastylife.com/2010/03/one...

                                                                Honey-brushed Gorgonzola Shortbread http://www.clockworklemon.com/2012/06...

                                                                Blue Cheese Stuffed Fried Olives http://www.recipesquickneasy.com/frie...

                                                                Bartlett Pear and Maytag Bleu Crostini http://www.washingtonsgreengrocer.com...

                                                                1. Well Publix has Gorgonzola crumbles, so I creamed it with a fork and stuffed it into chicken hearts. Braised in Chianti with little garlic and plenty of rosemary. Every bit as good as memory serves me for what I had in the Dolomites. The trick is getting the size of the pan correct so they will stay upright and not lose the cheese.

                                                                  1. Skipped last month as despite being a cheesehead for years I never developed a taste for gouda (though I do love arguing over how it is pronounced!).

                                                                    I don't find myself moved to serve gorgonzola on a cheese plate (other zippier blues make the grade) but I do use it in cooking, particularly on spaghetti -- it's excellent with some crumbled panfried pancetta and asparagus at this time of year. I only buy the dolcelatte.

                                                                    1 Reply
                                                                    1. re: grayelf

                                                                      I crave the Tiger Blue I brought back from my visit to Vancouver!

                                                                    2. I was reading the digital version of Culture and stumbled upon a nice way to use up my Cambazola and lavash bread=pizza!

                                                                      Really delicious as written:

                                                                      4 Replies
                                                                      1. re: HillJ

                                                                        zucchini???? Ain't gonna happen in this life. But I am glad you have been enjoying Cambozola, HillJ.

                                                                        1. re: Florida Hound

                                                                          Not a fan of the zuke? LOL...thankfully FH, the possibilities are endless!

                                                                        2. re: HillJ

                                                                          HillJ... I was inspired by you. No TJ's lavash on hand... so I grilled pizza for dinner tonight. Toppings on one... Blue cheese (Mt. Gorgonzola), caramelized onions and bacon. The second was pesto and grilled shrimp. (Using my first big harvest of basil) Loved the bacon & blue cheese combo!!!

                                                                          Many other great recipes to try on CC Magazine!!!

                                                                          1. re: Phoebe

                                                                            Wow! Nice combos! Pesto & grilled shrimp, oh my! That CC magazine has some really simple but tasty suggestions going on.

                                                                        3. Guffanti torte gorgonzola-mascarpone, $17.99/lb

                                                                          Layers of Gorgonzola dolce are layered with rich mascarpone to make a decidedly decadent spread for the dessert table. The already sweet creaminess of the mild gorgonzola becomes even more so in this combination. While I liked them together, I was especially knocked out by the flavor and dense texture of Guffanti's mascarpone. This was quite a bit more voluptuous than torte from other producers. We've been enjoying it with apples, rice crackers and walnuts. When pears are in season again, that might be an even better marriage.


                                                                          3 Replies
                                                                          1. re: Melanie Wong

                                                                            I AM going in search of this. Sounds luscious. Thanks.

                                                                            1. re: Melanie Wong

                                                                              Interesting -- when I worked in a cheese shop eons ago this one was called mascarpone torta (and it was indeed delicious).

                                                                              1. re: grayelf

                                                                                It has been many years since I've had this myself. Funny thing is that I dreamed about it, then when I walked by the cheese counter at the grocery store spotted in the case. I'd never seen it there before and I have studied that cheese counter to death.

                                                                                In my younger days I was more a fan of torta basilica.

                                                                            2. Oregonzola, $21.99/lb at Star Market in Salinas, a raw cow's milk domestic blue cheese from Oregon's esteemed Rogue Creamery.

                                                                              The personality of this cheese seemed about two-thirds along the road from dolcelatte to mountain gorgonzola style plus an added twist of its own. Not as pungent as mountain, but fuller flavored than dolce. The paste is almost flaky rather than the fudgy texture of the Italians. It seems less salty to me than mountain. The twist is the decidedly sharp and biting tanginess in the finish.

                                                                              1 Reply
                                                                              1. re: Melanie Wong

                                                                                I had the good fortune to taste this for the first time a few months ago. I really enjoyed it. I have yet to come across a cheese from Rogue Creamery, I did not like.