Recipe: Ardelle cdkitchen.com
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s and/or goat’s milk. It can be buttery or firm, crumbly and quite salty, with a ‘bite’ from its blue veining.
Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy Whole cow’s milk is used, to which starter bacteria is added along with spores of the mold. The whey is then removed during curdling, and the result aged at low temperatures.
During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese’s characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens.
Gorgonzola pairs beautifully with endive. The creamy gorgonzola and the slightly tart endive is a delicious combination. This works well for a luncheon, a side dish at a dinner party and also as an appetizer.
8 ounces gorgonzola cheese, rind removed
4 ounces mascarpone cheese
3 tablespoons milk
4 medium Belgian endive, separated into leaves
1/4 cup coarsely chopped toasted walnuts
In a medium bowl, mash the two cheeses together with a fork. Stir in just enough of the milk to make the mixture soft and spreadable.
Arrange the endive leaves on a platter. Spoon the cheese mixture into the leaves. Sprinkle with the walnuts and serve immediately.
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