“Purists” adore its intense flavor and prefer it on its own, while others even use it to create signature cocktails or dip it in dark chocolate. Over the course of its thousand-year history, the versatility of Gorgonzola Pdo has won over millions of enthusiasts worldwide, and is a true inspiration for chefs who use it from appetizers to desserts.
It shines in every creation, even when paired with unusual ingredients like melon, escargots, or avocado, or used in ethnic and fusion dishes such as couscous or poke. In all cases, whether enjoyed on its own or as part of a recipe, to fully enhance its flavor profile, it’s best to take the Gorgonzola Pdo out of the fridge at least 30 minutes beforehand.
People often wonder whether the rind should be considered part of the cheese or not. The rind’s role is comparable to that of a container, a sort of natural packaging for the cheese. However, during production and throughout the aging process, the rind can come into contact with the environment and become contaminated. It is therefore best to remove it before eating your slice of Gorgonzola Pdo, and also before storing it in the refrigerator, preferably in a flavor-sealing container.
Once served at the table, the “King of Blue Cheeses” is best paired with wines that are smooth and savory, or with a beer—preferably a double malt. Belgian Trappist beers or passito wine are ideal for bringing out the unique, spicy, stronger, and more assertive flavor of Gorgonzola Pdo.
