Gorgonzola

[Anonymous No.5352990]

hi /ck/ i just got some gorgonzola from my friend back in europe. what do? prefer it simple and cheap because i am quite broke now and dont want to waste these nice cheese

[Anonymous No.5352992]

Are you going to eat it or fuck it?

[Anonymous No.5352995]

>>5352992
both maybe, but i think i am gonna eat it first

[Anonymous No.5352996]

Did it come from planet Gorgon?
Then it's not gorgonzola.

[Anonymous No.5353000]

>>5352996
Must be Gorgonzilla

[Anonymous No.5353117]

Is that an American gorgonzola?

[Anonymous No.5353134]

>>5352990
Find the best premium cracker and put a slice on it. Then consume.

For blue cheese I prefer a vegetable or something like that flavoured. Then just chew it for longer than you normally would just to feel the texture/flavour and really just enjoy it.

[Anonymous No.5353140]

>>5353000

[Anonymous No.5353141]

on pasta or pizza

[Anonymous No.5353145]

Good wine, fresh bread, celery, peppers, grapes, few other cheese idk maybe some carrots. Enjoy that shit.

Otherwise make a godly cheese sauce and use that shit sparingly on some gnocci or pasta or meat

[Anonymous No.5353148]

Also where cant you get gorgonzola from? Shits in all the cheese shops

[Anonymous No.5353155]

>>5353148
There is even kroger store brand gorgonzola.
It's everywhere and pretty inexpensive cause its cheap to make.

[Anonymous No.5353284]

OP here, thanks for the feedback guys, i think i'll try to used it for making pizza or pasta. shits easy i think
>>5353148
i live in a south east asian, the shithole part. so yeah, getting any kind of cheese is pretty rare here

[Anonymous No.5353750]

I like Gorgonzola on top of pear slices.

[Anonymous No.5355635]

>>5353750
Guh-rowse

[Anonymous No.5355646]

>>5353750
With a glass of Port for dessert? Top tier.

[Anonymous No.5355668]

I had amazing gorgonzola in Italy. Can't get it like that here at my US home. So maybe you've got some good shit there. One way I like it is to make (or buy if you want/can) a walnut sauce for pasta and then mix in the some gorgonzola. Sounds weird maybe, but it's so good.

Also yes it's good on pizza as mentioned already. But pair it well. Don't do something dumb like gorgonzola and pepperoni. If you're going to put it on pizza with meat, use a mild flavored meat and let the cheese dominate, if only this once.

Pic of pasta with walnut sauce. Gorgonzola is so awesome paired with this.

[Anonymous No.5355707]

>>5355668
Try this American gorgonzola. It will knock the socks off anything from Italy.

[Anonymous No.5355742]

>>5355707
Why do you think that is certain? Do you know, personally?

According to this page (in pic) it will be basically a replica of what I've had, which is sure to be great but I don't see why it should be presumed to be better when they are going by the "book" of the origin on this one. In any case, I am considering placing an order. I'm comparing prices on websites. I'm always up for cheese sampling, and I know Wisconsin is our cheese capital so I tend to keep high expectations of them.

[Anonymous No.5355774]

>>5355668
While I, for the most part, would agree on using a milder meat,

Pizza with gorgonzolla and anchovies is absolute god-tier.

[Anonymous No.5355846]

>>5355742
At $10.99/lb it can't be that good.
And Wisconsin makes shitty cheese in general. Sure, they make a lot of cheese and a lot of people eat it, but it isn't good. Wisconsin cheese is why Europeans think that Americans can't make cheese.

[Anonymous No.5355942]

>>5355846
In b4 Wisconsin huttburt

Let me get this started: some obscure fucking Parmesan clone won the judgment of Paris for cheese therefore sargento doesn't exist.

[Anonymous No.5355971]

Gorgonzola is a funny word to think about

[Anonymous No.5356167]

if you're putting it on pizza, do a pizza bianco (no sauce). the place i work at does a pizza with gorgonzola, mozzarella, speck (smoked pork thigh. it's amazing), and balsamic glaze. put the speck on after baking the pizza. any sweet-tasting smoked meat would do.

i also like salads with gorgonzola. try a red wine vinaigrette or balsamic vinaigrette, candied nuts, gorgonzola, and fruit. if you have access to prosciutto, add it to your salad.

[Anonymous No.5356319]

Cover it on a plate and let it come to room temp before eating, to enjoy full flavor.

Add to something simple if you want to savor it. French bread, pizza, pasta with a little cream, or maybe meat (little plate, perhaps? Sliced rare steak, slices of cheese, crackers?)

[Anonymous No.5357121]

>>5355942
That did not just happen once.
Those euros have made the mistake of having the judging be double blind.
The superior American high end products win constantly.
They are about ready to stop having the contests they are so buthurt.

[Anonymous No.5357143]

>>5355971
So is cannabis.

[Anonymous No.5357160]

>>5355707
Nah. Just get the genuine gorgonzola, I've had your pic and it's good but no replacement.

In the Midwest we have Amish "gorgonzola," and while I hate that they call it that when it clearly has nothing to do with gorgonzola, it still is a pretty good American blue cheese. It's not as complex as European blues but it's good considered on its own, and great for soups and sauces.

[Anonymous No.5357275]

>>5357160

[Anonymous No.5358202]

>>5355707
Cheesemonger here.
Montforte is breddy-gud, one of my favorite domestic blues, but is very different from the real D.O.P. Italian Gorgonzola which is more bitter and a touch sweeter.

[Anonymous No.5358215]

>>5357121
It doesn't matter. Remember how a Japanese whisky got #1 at some contest? That's great (and the very best Japanese whiskies are in fact godly) but for average tier whisky Scotland is still the best.

It's one thing to make a few samples of great stuff that exactly 100 people have access to, but a region will always be judged by its average everyday product and this is why Wisconsin cheese will remain a laughingstock and wine drinkers will turn up their nose when you say Napa.

[Anonymous No.5358247]

>>5358215
Look at all the gymnastics you have have to go through to say Europe has better cheese.

Next you will be saying that france has the best worst wine ever and that the worst American wine is worse than that so Kazakhstan is glorious urine liquor.

[Anonymous No.5358255]

>>5358247
It's not gymnastics to have a detailed understanding of product differentiation. Welcome to reality where people with taste buds judge by taste and not Wikipedia articles.

[Anonymous No.5358259]

>>5358255
>>5358247
In addition coastal America products cheeses on par with Europe. I think you're confusing this for a childish country vs country debate from /int/. I'm american and I love cheese from America, but I'm afraid I don't have much love for cheese from the state of Wisconsin because on average it's shit tier.