What's the difference between gorgonzola and blue cheese?

Blue cheese is a general category of cheese that can be made with different types of milk (cow, sheep, goat). Gorgonzola is a specific type of blue cheese that comes from Italy and is made from cow's milk.

What does gorgonzola taste like?

It depends on the type. Gorgonzola dolce is creamy and typically softer and milder in flavor than other blue cheeses. On the other hand, Gorgonzola piccante is firmer, more crumbly and stronger in taste with a more pronounced "blue cheese flavor".

How long will gorgonzola sauce keep in the fridge?

Store in an airtight container in the fridge for up to a week but best used within 2 to 3 days. Simply reheat in a saucepan on the stovetop over low heat.

Can you freeze gorgonzola sauce?

This is the type of sauce that I would recommend making fresh when you want to eat it. However, if you happen to have leftovers that you want to save, it can be frozen for up to 3 months. I would recommend freezing it in an ice cube tray or my favorite for sauces - the 1 ounce portion Souper Cubes tray or the half cup tray .

Gorgonzola Sauce | Maple + Mango

Description

Learn how easy it is to make a luscious and creamy gorgonzola sauce! This sauce is the perfect sidekick for steak, pasta and so much more. It’s so good you’ll want to lick your plate clean!

Ingredients

Scale

1 tablespoon butter
1 shallot, finely chopped
1 garlic clove, minced
1 teaspoon white wine vinegar
1 cup heavy cream
4–6 ounces Gorgonzola cheese, crumbled or roughly chopped (see notes)
1/4 cup freshly grated Parmesan cheese
salt and freshly ground black pepper, to taste
optional garnish: chopped fresh chives or parsley

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Instructions

Sauté shallot and garlic: Melt butter in a medium saucepan over medium-low heat. Add the chopped shallot and garlic and sauté for 1-2 minutes or until softened and fragrant. Stir in the white wine vinegar.
Add cream: Pour in the heavy cream and bring to a simmer for 5 minutes, stirring occasionally.
Stir in cheese: Turn down the heat to low, add the Gorgonzola and Parmesan cheese and stir until the cheese has melted and the sauce is creamy and smooth.
Season: Season to taste with salt and freshly ground black pepper.
Serve: Serve warm. Garnish with some chopped chives or parsley if you like.

Notes

Gorgonzola cheese: There are two types of Gorgonzola – Gorgonzola Dolce (creamier and milder) and Gorgonzola Piccante (firmer, more aged and stronger). I recommend using the first one (dolce) in this sauce but the choice is yours! Another creamy mild option is Cambozola (trim off any rind first).
Ways to use it: This sauce is so versatile – you can serve it on almost anything! It’s delicious drizzled over steak, chicken, pork, fish, potatoes, asparagus, broccoli or cauliflower. Also makes a delicious pasta sauce (like in this Creamy Steak Pasta) or sauce for gnocchi. Or you could even use it as a gourmet pizza sauce or burger topping.
Storage: Store in an airtight container in the fridge for up to a week but best used within 2 to 3 days. Simply reheat in a saucepan on the stovetop over low heat.