October 11, 2011
By Times Staff
Gorgonzola is a favorite cheese to cook with or serve in many Italian homes. It is popular in risotto and on polenta but perhaps nothing is as popular as making this cream sauce and serving over pasta. This is one of Felicia Ciaramitaro Mohan’s favorite family recipes. Like many, she prefers serving over a short tubular pasta such as penne instead of something like spaghetti or linguine.
Gorgonzola is a blue cheese that originated in Italy sometime around 800 AD, having been originally made by hanging the cheese moulds in large caves to ripen. Today the cheese is manufactured by injecting the moulds right into the cheese as it begins to age. Traditionally, Gorgonzola is made with raw cow’s milk, although pasteurized and sheep’s milk versions of the cheese are also available. The greenish blue penicillin mould in the cheese imparts a very distinctive sharp and spicy smell that contrasts with the creamy white cheese surrounding it.
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