Gorgonzola cheese is an Italian blue cheese. There are two varieties: hard, aged Gorgonzola and softer Gorgonzola dolce. Aged Gorgonzola is sold in wedges, but this pungent type is too hard to crumble if it has aged too long. Opt for a younger Gorgonzola, which lacks the waxy appearance of the most aged types of Gorgonzola cheese for easier crumbling.
Place the cheese on a plate. Use 4 ounces per cup of crumbled Gorgonzola needed in your recipe.
Mash the cheese with the tines of a fork to break it up into crumbs. Alternately, break off large pieces of cheese from the main wedge. Rub the cheese between your fingers to crumble.
Transfer the amount of crumbled Gorgonzola needed to your recipe mix.
Pack the remaining cheese in an air-tight container. You can refrigerate it for up to one week.
- "West Point Market Cookbook"; Russ Vernon; 2008
- "Party Dips!: 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips"; Sally Sampson; 2004
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