Gorgonzola piccante

Gorgonzola piccante

What it is

It has its own line in the DOP specification: eighty days minimum against the dolce's fifty, a longer working of the curd and far more needling. Both come out of the same dairies, and Italian counters order and price them separately — worth knowing before asking simply for gorgonzola.

In the kitchen

Treat it as a seasoning rather than a cheese: mash 30 g into a hot pan sauce for four, or crumble it into polenta, and taste for salt only once it has gone in.

Goes with

Stone-ground polenta Walnut Pear Celery Honey Ruby port

Also used with

Mostarda di Mantova Mostarda di Cremona

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