Pairing a cheese that packs a punch
It’s one of the world’s oldest blue cheeses. While the distinctive Gorgonzola taste is popular among turophiles (cheese lovers), it can be challenge finding the right food and drink to serve it with. We thought we’d bring together a few ideas to point you in the right direction. Whether you like your Gorgonzola creamy and soft, or prefer it harder and spicy, you should enjoy experimenting with some of these combinations
Companion foods – the usual suspects work well here. Think tomatoes, salad vegetables, as starters, and apples, pears, strawberries, walnuts and figs for an after-dinner treat. For a slightly more adventurous pairing, try a punchy mustard made with chestnuts or fig, or a sweet, sticky marmalade, relish or chili jam. A drizzle of acacia honey can do wonders too, emphasizing the creamy texture of the cheese. Serve Gorgonzola on a cheeseboard alongside a mascarpone for a delightful contrast of texture and flavor.
Matching drinks – traditionalists will tell you that wine and cheese are a match made in heaven. But which work best with Gorgonzola? It all comes down to the type of Gogonzola you enjoy. Spicy versions demand a full-bodied red that can handle the dominance of the cheese, like a cabernet or barolo. Sweet wines like muscat or marsala work well too. Soft and creamy Gorgonzola generally works better with white wine, especially crisp, clean whites with slight sweetness, such as Riesling or Gavi. And if you’re a beer lover, you needn’t miss out, try a zesty wheat beer or cloudy white beer for a taste and texture that complements the cheese.