Volume 10, Issue 087 - May 2, 2006

Hello ,

Gorgonzola is one of my favorite cheeses. And that is today's topic.

Gorgonzola
Gohr-gohn-zoh´-lah

Heritage:

Wisconsin Italian-style Gorgonzola resembles the dolce latte or sweet milk Gorgonzolas of Italy that are especially creamy. Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879. Firm Gorgonzola produced in Wisconsin has less moisture and is more crumbly. Gorgonzola is typically produced in flatter wheels than the traditional Blue. Italian-style Gorgonzola ripens to yield a soft, creamy texture and its flavor is more earthy than sharp.

Description:

American-style: Full, earthy, piquant flavor. Crumbly texture. Use on salads or hamburger. Great in sauces and dressings.

Italian-style: Slightly piquant, full, earthy flavor. Creamy, soft interior with greenish blue veins and rusty brown inedible rind. Heat and toss with hot pasta; spread on bread or toast; stir into risotto.

Appearance:

Italian-style: Creamy ivory with greenish blue veins and a rusty brown, inedible rind.

American-style: Creamy ivory with greenish blue veins.

Texture:

Italian-style: Creamy and soft.

American-style: Firm and crumbly.

Flavor:

Italian-style: Full earthy flavor, slightly piquant.

American-style: Sharp with a slight earthiness.

Source: Wisconsin Milk Marketing Board, Inc.

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Grilled Bread with Wisconsin Fontina, Gorgonzola and Exotic Mushrooms

Category: Appetizer
Number of Servings: 8

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 pound sliced exotic mushrooms, such as shitake or oyster
1/2 pound Portobello mushrooms, sliced
1 teaspoon mixed chopped fresh herbs, such as thyme, rosemary, basil, minced
1 tablespoon flat-leaf parsley, minced
salt and freshly-ground pepper to taste
8 slices toasted country bread
2 garlic cloves, peeled and halved
4 ounces grated Wisconsin Fontina Cheese
2 ounces crumbled Wisconsin Gorgonzola Cheese
juice of 1/2 lemon
whole flat-leaf parsley leaves for garnish

Preparation:

Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes. Add mixed herbs and parsley; toss. Season with salt and pepper. Remove from heat.

Rub each side of the toasted bread lightly with garlic cloves. Divide and distribute the warm mushrooms on top of the bread slices. Combine the fontina and gorgonzola cheeses and sprinkle evenly over the mushrooms. Place mushroom toasts under hot broiler. Broil until cheese melts, 30 to 60 seconds. Place on a serving platter and drizzle with lemon juice. Garnish with parsley leaves. Serve immediately.

Source: Chef Tom Catherall, Here to Serve Restaurants, Atlanta, GA

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.

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More About Gorgonzola

Serving Suggestions:

Try tossing Gorgonzola with hot pasta for a quick sauce or add it to risotto or mashed potatoes for a special flavor. Stuff fresh figs, dates or dried apricots with Italian style Gorgonzola. Use to add flavor to grilled or broiled meats and seafood.

Goes Well With:

• Pears, apples, walnuts, cashews, apricots, figs, fish, shellfish, poultry, beef.
• Red wines such as Pinot Noir, Merlot, Zinfandel; dessert wines such as Port or Late Harvest Rieslings.

Styles/Varieties:

• Italian-style: 22-pound wheel, 10-pound half wheels, 5-pound quarter wheels, 2 1/2-pound wedges.
• American-style Firm: 6-pound wheel or split wheels, 8-pound wheel, 10-pound precrumbled, 5-pound precrumbled.
• Precut wrapped pieces in random and exact weight, 4- or 8-ounce precrumbled.

Performance Note:

• Because Italian-style Gorgonzola is so creamy, it melts easily and incorporates quickly into mayonnaise, butter and sour cream for dressings, dips and sauces.
• The sharp flavor in Gorgonzola comes from the blue mold (penicillium roqueforti) which develops in the characteristic veins and pockets in the cheese.
• Italian-style Gorgonzola develops a natural rind and has a soft spreadable interior and creamy earthy flavor.

Federal Standards of Identity:

• Maximum Moisture: 42%
• Minimum Milkfat in Solids: 50%
• Minimum Age: 90 days

Source: Cheesecyclopedia™ © 2006 Wisconsin Milk Marketing Board, Inc.

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Wisconsin Gorgonzola Crisp Potato Pancakes

Category: Side Dish
Number of Servings: 4

Ingredients:

4 large (2 1/2 pounds total) baking potatoes, washed but not peeled
4 tablespoons butter, melted
1/4 cup onions, minced
1/2 tablespoons parsley, chopped
1/2 tablespoons kosher salt
black pepper, to taste
3 ounces Wisconsin Gorgonzola, cut into 1/2 inch pieces placed in freezer to firm and chill completely
1 teaspoon olive oil

Preparation:

In a large pot, cover the potatoes with water and bring to a simmer. Cook for 10 minutes and shut off the heat. Let the potatoes cool to room temperature in the water.

When cool, drain and peel the jackets off the potatoes. Using the course side of a cheese grater, grate the potatoes into a bowl. Add the melted butter, onion, parsley, salt and pepper and stir.

Heat a teaspoon of olive oil in an 8 inch non-stick pan. Add half the potato mixture and smooth down with the back of a spoon. Add the cold Gorgonzola slices and top with the remaining potatoes. Press and seal the edges with the back of a spoon.

Over medium high heat cook the potatoes until lightly browned (2 to 3 minutes). Slide the pancake onto a plate and turn it over into the same pan. Brow the other side (2 to 3 minutes).

Remove from the pan and allow to cool slightly and then serve.

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.

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