Often asked: What Is Gorgonzola Cream Sauce?

What is Gorgonzola sauce made of?

Gorgonzola Sauce is a rich and decadent sauce made with minced shallots, crumbled blue cheese, and cream. It comes together easily after a quick reduction on the stovetop, and is perfectly served alongside steak, pasta, gnocchi and more!

What does Gorgonzola sauce taste like?

Gorgonzola has a creamy texture with a buttery, mild, and slightly sweet flavor. Besides, it has a milky and nutty aroma. However, the flavor can range from sharp to mild based on its aging period. The Italian Gorgonzola Dolce has a much mild and gentle flavor than the Gorgonzola Piccante.

Why is Gorgonzola so good?

Gorgonzola is first and foremost a healthy product. “Gorgonzola is very rich in vitamin B2, B6, B12, which are extremely important for the nervous system and the immune system”. For these reasons, Gorgonzola is known and loved all over the world, as well as being the third most important Italian cow milk DOP cheese.

Is Gorgonzola creamy?

A province bound in Italian cuisine, it is home to its namesake: Gorgonzola cheese. Resembling archaic porcelain, this blue mold cheese spares little in the way of decadence and flavor. When young, it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish.

How do you make the best Gorgonzola sauce?

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

Why does gorgonzola taste so bad?

Why does gorgonzola cheese stink? The nature of gorgonzola comes with a bit sourness, or stinky smell, some say. It is due to the mold and bacteria naturally present in the cheesemaking process, and also the cow’s milk. As we discussed earlier here, some of these mold/bacteria responsible for the unique taste.

Is gorgonzola the same as bleu cheese?

Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.

Can I substitute gorgonzola for feta?

Gorgonzola is a specific kind of bleu cheese that is made from unskimmed cow’s milk. This Italian cheese has a crumbly and salty taste, making it a suitable substitute for feta.

Does gorgonzola taste like blue cheese?

Gorgonzola tastes like a rustic barnyard nestled in a field of lush, green grass. While that might sound crazy, you’ll know what we mean once you try it. This blue cheese is full-flavored, salty, and earthy. Depending on how long it’s aged, the texture can range from creamy and soft to semi-firm and crumbly.

Is gorgonzola cheese stinky?

Gorgonzola, Italy Mould and bacteria, which gives Gorgonzola its blue-green veins, is responsible for the putrid odor, but it tastes great in a nice risotto. Smells like: A pig farmer’s bunions.

What cheese is comparable to gorgonzola?

A simple goat cheese would be a good choice, as it’s not too strong but will offer the same sort of creaminess of the gorgonzola. If you want a very mild cheese, choose fresh mozzarella and cut it into a small dice. The other great alternative would be feta cheese.

Are feta and Gorgonzola the same?

Younger cheeses are sold as Gorgonzola dolce, while longer aged cheeses are sold as Gorgonzola naturale or Gorgonzola piccante. Feta cheese is one of the world’s oldest cheeses, and has been made in Greece and other Balkan countries for centuries.

Is Gorgonzola stronger than blue cheese?

Bleu cheese can be made from cow’s, sheep’s, or goat’s milk; has a sharper bite; and is more hard and crumbly. Gorgonzola is made primarily from cow’s milk, is milder in taste, and softer in texture.

What goes well with Gorgonzola?

Spicy Gorgonzola cheese is particularly good with fresh fruit (figs, pears, apples, kiwis, strawberries) or dry fruit, but mainly with jams and marmalades, mixed fruit or chestnut or fig mustards, and vegetable sauces (red onion sauce). Finally, match it with honey, preferably acacia or spring flower honey.