Galas, Greens & Gorgonzola

What is Gorgonzola?

Gorgonzola is one of the biggest stars of the blue-cheese world—a bold and punchy cheese that definitely brings drama to your salads.

It’s crumbly, creamy and veiny, originating in Italy, where it’s been made for over a thousand years—so it’s not exactly new to the party. 

Those little blue-green veins running through it? That’s the result of carefully cultivated cultures (also known as mold, but not the scary, science-experiment-gone-wrong type). 

Let’s just say they’re “the edible artistry” responsible for Gorgonzola’s tangy, salty, slightly funky flavor. A flavor that’s the perfect match for sweet ingredients like pears, apples, dried cranberries and honey.

But Gorgonzola isn’t the only blue cheese on the block—it’s part of the “Who’s Who of the Blues,” alongside Roquefort from France and Stilton from England. 

Gorgonzola tends to be a little milder and creamier than some of the sharper, more intense blue cheeses, which makes it a great entry-level blue cheese if you’re still working up your courage to try it.

Why do I like it? Well, I don’t eat it on its own...it’s a bit too strong for me. 

BUT...paired with candied nuts or figs or apples (or turned into a salad dressing or a dip for chicken wings), I really love it’s unique flavor. 

Plus, it can take a salad from everyday to fancy pants with just a crumble or two. 

But let’s be honest—blue cheese is a love-it-or-hate-it food. 

If you’re in the “Yuck, no thanks” camp, don’t worry—feta is a perfect swap that gives you similar tangy, salty goodness without all the moldy drama.