Gorgonzola Country of origin Italy Texture Soft and crumbly Aging time 3-4 months
Gorgonzola is a veined Italian blue cheese , made from unskimmed cow's milk . It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages , but only became marbled with greenish-blue mold in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola , a small town near Milan Gorgonzola may be consumed in many ways. It may be melted into a risotto in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside polenta . Because of its distinctive flavor, it is occasionally offered as a topping on pizza. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
