One of the mysteries of the English language finally explained.
A type of rich, strong-flavoured Italian cheese with bluish-green veins.
- ‘Most blue cheeses are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold.’
- ‘Though Gorgonzola can quickly overwhelm the tastebuds, the gremolata - a garnish made of parsley, lemon peel and garlic - makes for a bright contrast in flavours.’
- ‘You'll need a soft ripened cheese, such as Brie or boursault; a firm cheese, such as an aged cheddar or Parmesan; and a blue cheese, such as Roquefort or Gorgonzola.’
- ‘A strip steak capped with a whipped fluff of Gorgonzola and toasty breadcrumbs proved far more agreeable, even though the plate was strangely unattractive with its white blob of mashed potatoes and white-brown cheese crest.’
- ‘No need to make a special cheese sauce, simply stir in easy-melt cheeses such as Gorgonzola and mascarpone and some crème fraîche.’
- ‘Carefully open and stuff the figs with Gorgonzola cheese and gently reshape them.’
- ‘Thinly sliced Asian pears on a field-green salad practically leapt under a tart vinaigrette, and the crisped phyllo pouch holding runny Gorgonzola cheese made the whole thing even more fun to eat.’
- ‘The cheese plants produce several types of specialty cheeses including traditional Swiss, baby Swiss, smoked Swiss, cream cheese, Neufchatel cheese, Danish-style blue cheese and Gorgonzola.’
- ‘So instead I chopped a tomato and sautéed it with thyme, oregano, basil, black pepper, and cayenne, then added the Gorgonzola, mozzarella, and Roquefort, ending up with a kind of fondue-y sauce.’
- ‘He snacks on a Gorgonzola Cheese sandwich matched with a glass of burgundy wine, thinking about consumption.’
- ‘I've almost managed to stop worrying about the number of burgers I ate when I was at college twenty years ago; no more fretting that my brain is gently turning into Gorgonzola.’
- ‘If you time it right, you can wander from bowls of cut melons in produce to Gorgonzola on toothpicks in the cheese section to baskets of bread cubes to dip in olive oil.’
- ‘Blue and Gorgonzola cheeses reportedly rank among the top ten fastest growing natural cheeses at retail.’
Named after Gorgonzola, a village in northern Italy, where it was originally made.
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