Gorgonzola Recipe
Indulge in the rich and creamy delight of our Gorgonzola, a sumptuous blue cheese that tantalizes your taste buds with its bold flavor and velvety texture. Perfectly aged to perfection, this artisanal cheese pairs beautifully with fresh fruits, crusty bread, and a drizzle of honey, creating a harmonious balance that elevates any cheese board. Experience the irresistible allure of Gorgonzola, where every bite is a journey into cheese heaven.
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Ingredients
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For the Gorgonzola Cheese
Method
Cheese Making Process
- 1
Prepare the Milk
In a large pot, combine the whole milk and heavy cream. Heat the mixture gently over medium heat until it reaches 85°F (29°C). Stir occasionally to prevent scorching.
- 2
Add Cultures
Once the milk and cream have reached temperature, remove it from heat. Add the Gorgonzola culture and Penicillium roqueforti. Stir gently for 1-2 minutes to dissolve the cultures.
- 3
- 4
Cut the Curd
After 1 hour, check for a clean break in the curd. If ready, cut the curd into 1-inch cubes using a long knife. Allow it to rest for 5 minutes.
- 5
Cook the Curd
Heat the curd slowly to 100°F (38°C) over the next 30 minutes while gently stirring. Maintain this temperature for an additional 30 minutes, stirring occasionally.
- 6
Drain the Curd
Line a colander with cheesecloth and ladle the curds into it. Allow the whey to drain for about 5 minutes. Gather the cheesecloth and form a pouch, tying it off.
- 7
Add Salt
After draining, place the curds in a bowl and sprinkle with salt. Mix thoroughly to ensure even distribution.
- 8
Mold the Cheese
Transfer the curds into a cheese mold, pressing down gently to form a solid block. Allow it to sit at room temperature for 24 hours.
- 9
Aging
After 24 hours, remove the cheese from the mold and place it on a wooden board. Age in a cool, humid place (ideally at 50°F/10°C) for at least 3-6 weeks. Flip the cheese every few days.