As most things in our life tend to change, the sort of your preferable cheese is also subject to changes from time to time to prevent the routine to seize your existence. When you are trying something new and unusual you do not know exactly what to expect from this experience. This makes us live a whole life and never stay at the same place.
You may start your journey to the unusual from your cheese. What kind of it do you like? If brie try Asiago; if Edam why not buy some sort of blue cheese? Change flavor, firmness and other characteristics - and even your favorite and long-known dishes will be different and unusual. For example, you may go to a supermarket and see Gorgonzola cheese there. If you are not sure of buying it at once get to know first some useful information.
Gorgonzola cheese is produced in Italy. First it was made in a small town Gorgonzola located in the Po river valley, near Milan. Nowadays this area is already a suburb of this great city. In our times Gorgonzola is produced in different regions of Italy, but as the special organization controls the quality of cheese making in the country, only the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Pavia and Vercelli have the right to produce and distribute this sort of the product.
Gorgonzola cheese belongs to blue cheeses. When the history of its producing was only generating the cheese was stored and aged in the caves near Milan, so the natural spores, which lived in them, gave birth to the blue veins of mould in the cheese. At that time people thought that was the only way of cheese making. Nowadays numerous standards would never allow such producing, so the mould spores are added to curds in the process of cheese making. The average aging period is three to four months. When the cheese is aged about a month it is pierced with thick metal needles to let the mould grow.
Due to its wonderful salty taste Gorgonzola cheese is often used in the Italian cuisine for cooking various dishes. One of the most common and popular is Gorgonzola salad. You may find tens of recipes of this dish with different ingredients starting with fruit and finishing with meat. A good thing about Gorgonzola salad is that any type of cheese, both aged (Mountain) and young (Dolce) Gorgonzola, will be perfect to add. You will only get different tastes, but hardly choose a better one.
To mention, Gorgonzola salad, as any other salad in the world, is easy to cook. And in case you have unexpected guests or are short of time this dish will always help you take the situation under control. If you need something more elegant than just a salad, for example, when cooking a holiday dinner, you may prepare a delicious Pork with Gorgonzola cream sauce. Your guests will be astonished, and you will be solemnly granted a merited title of an amazing chef.
Cheese can help you in any situation. You only need to know how to use it to your best advantage. And hardly is it a problem today. Numerous culinary books will allow you to understand the art of using cheese in cooking of Gorgonzola salad, soup, pasta and other wonderful dishes.