(photo from Murray’s Cheese)
I’m going to confess to you that I don’t usually enjoy Gorgonzolas. Truth is, every time I eat some, the pungency of the mold seems to attack my sinuses. So, I have a hard time recommending them after such violence. But, then there’s Gorgonzola Cremificato.
Much denser than the Mountain or Dolce variety, this is more like someone took a pint of the finest Italian gelato and stirred in a bit of blue cheese. It’s more sweet and pepper than tanginess and bite. Pears, honey, caramelized walnuts. Pair what you’d like and cook with the whatever you happen to have leftover.