Not many words needed, its fame precedes it.
Gorgonzola Dolce ‘The Sweet One’ in Italy this is sometimes known as Cremificato or Dolcelatte.
The cheese took its name from a small town in Lombardy near Milan ‘Gorgonzola’ in fact, where it said to have been born in the 12th century.
The production process for Dolce is almost identical to that of Piccante. The main difference between the two is the age. The Dolce matures for about two months, the Piccante at least three months or longer.
Been Gorgonzola Dolce the creamiest of the Blue cheese, you can spread it on bread and top it with preserves, swirl a nub into pumpkin soup or cream sauce, or serve it naked with fresh figs and honeycomb. A shake of black pepper livens it up.
Gorgonzola Dolce pairs well with a Tuscan Vin Santo or a Prosecco.
We take our Gorgonzola Dolce seriously,
Personally selected for you and thanks to our years of experience we can guarantee the perfect ripeness and creaminess on your table any time!
The cheese will be freshly hand cut for you.
£5.90 – £139.90 inc. VAT
Just a taste of Gorgonzola can send my heart back to Italy and evoke fond memories shared with my family, it’s been a faithful companion for decades. My dad can remember being carried on the back of his father Nonno Attilio motocicletta, to the Saturday local market in Verona to buy the family weekly Gorgonzola Dolce, and never less than 1 whole kg each time!
I can recall my dad himself, while we were all children, sneaking a pre-lunch panino (preferably Rosetta) with Gorgonzola, accompanied by a lush of rocket salad picked from the garden. It was fun to take a bite each, all 4 of us children. The rule was to slowly chew, counting until 20, to amalgamate bread and cheese to a creamy mouthful.
From the moment I started Mercato Italiano, Gorgonzola Dolce is been an incredible success. We in turn have cultivated an exclusive relationship with the Gorgonzola producing family PALZOLA, and we’re proud to be the ONLY UK IMPORTER of this authentic Italian treat!
I hope, like for me, it is going to make nice memories and cosy nostalgic thoughts.
Serve 2 as a main or 4 as a starter
Orzo pasta replaces rice in this cheesy risotto-style recipe. Less stirring is required making it quick and easy to make – ready to serve in 30 minutes it’s perfect for any day of the week
1) Heat the oven to 180°C/160°C fan/gas 4. Put the walnuts in a baking tray, then toast in the oven for 8-10 minutes until fragrant. Chop, then set aside. Turn off the oven.
2) Melt the butter in a large frying pan over a medium-high heat. Once sizzling, add the onion with some salt and cook for 5-6 minutes. Add the leeks and cook for 5 minutes or until softened, then add the orzo and stir to coat in the butter. Turn up the heat, pour in the 200ml wine and bubble until almost completely evaporated.
3) Pour in the hot stock, 2 ladles at a time. Once the liquid is almost gone, add more. There’s no need to stir as much as with a rice risotto – the odd turn will do. Keep adding the stock this way until you run out. If the orzo needs more liquid to cook, add a couple of ladles of boiling water.
4) Once the orzo is just cooked and the sauce is creamy, stir in most of the walnuts and parsley, and all the Gorgonzola and lemon juice, plus an extra splash of wine. Taste, season, divide among plates and top with the remaining nuts and parsley.