Gorgonzola dolce

Gorgonzola dolce

What it is

Both Gorgonzolas begin as the same curd and part company at the needle: the dolce is pierced lightly and released at fifty days, so the blue stays sparse and the paste never firms. It is barely a blue cheese at all — at room temperature it is closer to a fresh curd that mould has faintly seasoned.

In the kitchen

Fold it into risotto off the heat, a heaped spoonful per person and no other salt; held on the flame it separates, and the piccante in its place would flatten everything else in the pan.

Goes with

Pear Walnut Carnaroli rice Cream Honey Radicchio

Also used with

Castelfranco chicory Treviso tardivo Grappa Stone-ground polenta

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