Gorgonzola - The veined Italian Blue Cheese

When we visited the Zorbas taverna greek restaurant in the downtown near Podmaniczky Street some weeks ago, I figured that Zsolt and I actually like the Blue Cheese. It was kind of a surprise, as one of the cream soup made with this cheese was incredibly delicious.

So first is its flavour. It has a distinct flavour due to the cultivated bacteria. It is crumbly to the cut. Quite salty, so when I made the Blue Cheese Garlic Cream Soup with the Hungarian tejfol (sour cream) today, I needn't add any salt. Its buttery pure form with the greenish-blue marbling just gives off a strong smell which some people described it as stinky. This special cheese is now protected under the Italian law. It enjoys a Protected Geographical Status (PGS). The origins of Gorgonzola is in the province of Milan (part of Lombardy) northern Italy.

So don't be mistaken and under-estimate this disgusting looking blue cheese. It is a delish! I really like when a dish can be made with real good ingredients. So this cream soup is so authentic because of the blue cheese, because of the garlic and the sour cream, that's it. The next time, I will try the most appreciated dish: Pasta (penne, rigatoni, mezze maniche or sedani) with gorgonzola, or even, on pizza as a topping. One fine day, I shall also make the pizza ai quattro formaggi.


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