Cheese of the Week
Mountain Gorgonzola
This gorgonzola comes from the Lombardy region of Italy, where lowland pasture cows' milk produces one of the country's most well-known cheeses. Spicy and earthy, and slightly creamier than France's crumbly, salty Roquefort, this is an extremely versatile cheese, making it more than suitable for both eating and incorporating into your favorite recipes. The rind is brine-washed throughout its life, at least 6 months of which were spent "in cave."
Serve this blue-veined beauty at luncheon, before or after dinner, with fruit -- dress fresh figs, pears, and walnuts with a drizzle of honey -- and wine (think spicy, bold reds like Chianti and Barolo, or any others from Lombardy or Piedmont). Scoop onto your salads and into vinaigrettes and sauces. If after dinner, pair with a sweet dessert wine. Get fresh fruit from our wonderful produce section!
Try layering with Mascarpone, a sweet and luxurious dairy product also from Italy, for a homemade replica of Zola Crema. The decadent torta is usually made with Gorgonzola Dolce (the less piquant version), but the idea of the contrasting flavors and textures holds true.
