Igor Gorgonzola Dolce

It's always daunting to review a particular cheese with a long history, especially when that cheese possibly dates as far back as the Middle Ages, and when tens of thousands of tons of it are exported each year. That's a lot of cheese, but die-hard Gorgonzola fans will tell you it's among the best cheeses in the world. 

Gorgonzola cheese is an Italian favorite

Before I go further, let me clarify that there's Gorgonzola, and there's Gorgonzola-like cheese. The former is registered as a protected designation of origin and is made in certain regions of Italy. That's what is being exported in massive quantities, while the latter can be produced anywhere in the world. Gorgonzola-like cheese has to be made following a few specific rules of production and can then be called Gorgonzola. It won't, however, have the PDO label. Both are consumed en masse. It's hard to imagine the enormous quantity of Gorgonzola and what passes as Gorgonzola eaten throughout the world in a given year. This cheese is so famous, in fact, there's an annual celebration, Sagra Nazionale del Gorgonzola, in the town where it is said to have originated, Gorgonzola, Italy, located in Milan. 

Gorgonzola might not have the royal distinction that Roquefort does, but it's a memorable blue. There's a reason why Roquefort is considered one of the three kings of cheese. The French have a way with dairy. They really do. That's not to suggest that Gorgonzola isn't a great cheese; it just doesn't pack the flavor punch that other French blues do. Gorgonzola is a bitter-sweet sonata, not a magnificent symphony. That said, it's versatile and pleasant with changing flavors as it ages. 

Gorgonzola Dolce is moist and creamy

The Leonardo family that produces Igor Gorgonzola has been making cheese for many generations. Using traditional techniques, they produce two types of this distinctive blue: Gorgonzola Dolce, a mild and moist variety, and Gorgonzola Piccante, a slightly stronger blue that's still creamy but firm with a bit more kick.  

When I first sampled Gorgonzola Dolce, I was underwhelmed, but the cheese grew on me the more I tried it. This pasteurized cow's milk cheese is subtle with a wee little kick, say the difference between one from a donkey as opposed to one from a horse. The strong, pungent, and slightly sweet aroma outshines the flavor, but it's still a memorable product and worth trying. Some people are true Gorgonzola fans, so this is the type of cheese that would appeal to them. It's milky and sweet with very slight bitter notes, and a nice tang from the blue veins running throughout. The longer it ages, the more pronounced the piquante flavor is. 

Gorgonzola goes with just about everything

Gorgonzola is an incredibly versatile cheese. It can be crumbled on salads, cooked in sauces, baked in butternut squash, or served on toasted baguette slices. It's a great addition to stuffed chicken or mushrooms, or it can be folded into a savory crepe. There are recipes for Gorgonzola pizza, polenta, dips, and potatoes. You can even serve it with steak! Gorgonzola Dolce is mild enough to pair well with sweet fig jam on crostini. Serve it with sliced pears, rustic crackers, dried figs, toasted walnuts, and bresaola on a cheese board. The list of food pairings and Gorgonzola recipes is infinitely long. Ive even seen a Gorgonzola ice cream, of all things.

Pear Pizza image by Diliara Garifullina 

The list of great beverage pairings for Gorgonzola Dolce isn't as diverse or long as the food options, but a few suggestions include Riesling, Friulano, Gamay, Zinfandel, Tannat, Sangiovese, Carmenere, and Cabernet Sauvignon. For dessert or sweet pairings, select Cruner Veltliner, Cognac, or a ruby port. If beer is more your style, try Gorgonzola Dolce with a double malt, porter, or Belgian ale. And there's nothing wrong with ending a meal featuring Gorgonzola Dolce with a nice cup of coffee or espresso!

Original red wine photo Ashley Byrd