mezzomediGorgonzola
Powerful, pungent Italian blue cheese, creamy with salty and animalistic notes.
Italian blue cheese, with intense, creamy flavors and characteristic spicy notes. Its unctuous texture and blue-green veins give it a particular richness. In Mediterranean cuisine, it is used to add umami depth at the end of cooking or integrated into creamy sauces.
Best pairings
Pear Contrast88%Gorgonzola and pear, the pungent blue on the melting sweet.
Radicchio Classic83%Radicchio and Gorgonzola, bitterness and creamy blue in risotto.
Polenta Classic83%Gorgonzola and polenta, melted blue cheese over corn.
Walnut Classic83%Gorgonzola and walnuts, the blue cheese and the tannin.
Fig Contrast82%Sweet fig and pungent Gorgonzola, a sweet-savory contrast.
Dried fig Classic80%Dried figs concentrate sweetness and extend the sweet-salty balance of fresh Gorgonzola.
Pasta Classic80%Melted Gorgonzola on gnocchi and pasta.
Muscat Contrast78%Muscat and Gorgonzola, the sweet with the salty blue.
Pancetta Classic72%An Italian pairing: pancetta's salty fat enriches gorgonzola's complex, bitter notes.
Pine nut Classic70%A Mediterranean duo: toasted pine nuts add an earthy, buttery richness that elevates the cheese.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with gorgonzola?
Gorgonzola pairs especially well with pear, radicchio, polenta, walnut and fig. Gorgonzola and pear, the pungent blue on the melting sweet.
What can I substitute for gorgonzola?
If you don't have it, try: mascarpone, goat cheese, ricotta.