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Dolce Gorgonzola

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What is it?

Gorgonzola dolce, or “sweet” gorgonzola, comes from Italy. It is sweet and mild with a rich, creamy interior that makes it an excellent choice for cooking. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins in layers. When aged more than six months, the flavor and aroma of Gorgonzola can be quite strong-sometimes downright stinky because of its brine-washed rind. Because of this tendency, pay particular attention to-the quality of any Gorgonzola you buy (an interior that’s more yellow than ivory is another sign of excessive aging). Almost all blue cheeses are quite high in fat, so they act in cooking more like a ripened, creamy butter than a cheese. For this reason, if you’re going to involve heat, it’s best not to truly cook blue cheeses but rather to gently melt them. If the heat gets too high, the cheese will break and leave oily puddles in whatever you’re cooking. So if you’re making a cream sauce, pull the sauce from the fire and then stir in bits of the cheese until melted. If necessary, you can put the pot back on the heat just long enough for the cheese to finish melting.

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