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Ingredient Of The Week
May 1 2008 With Chris Duffy
WINNER of last year's World Cheese Award for Best Italian Cheese, Gorgonzola takes its name from the village of - yes, you've guessed it - Gorgonzola, near Milan.
There are two types of this blue cheese, which is made from unskimmed cows' milk - Gorgonzola Dolce and Gorgonzola Piccante.
Dolce has the sweeter taste and softer texture and is delicious spread over toasted bread or blended with a little water to make a tasty salad dressing. Sharp-flavoured Piccante can be crumbled through soups and risottos or combined with radicchio, pears and toasted walnuts for a great starter.
Alternatively, simply drizzle over some sweet honey and eat as an accompaniment to good Italian wine.
* Chris Duffy is executive chef at Filini at the Radisson SAS Hotel, Birmingham.
