Gorgonzola

13 Sep 2010 - I love gorgonzola, but unfortunately it is madly expensive in Hong Kong. The distinctive green-blue veining is characteristic of gorgonzola and other types of blue cheese used to come about naturally as the cheese was aged in damp caves, which had edible penicilium spores floating about in them. Nowadays, the spores are mixed in or injected into the cheese curds. The amount of mould gives an indication of the ripeness of the cheese - as it matures , the veining becomes more prominent. There are two types of gorgonzola: dolce and piccante. The former has a creamy, mild taste, with a soft texture. The Gorgonzola piccante is crumbly, drier and much saltier, sharper and stronger in flavor. The gorgonzola can be used to make a pasta sauce, but I think it is best on a cracker with a glass of red wine.