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Jun 1, 2013 08:31 AM

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.


          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, 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 this style.