Crumble the Gorgonzola into a small bowl and mash with a fork.
Gorgonzola,” repeated Renzo, as if to fix it in his memory, “is it far from here?
Barn produces a light coloured wine, a specialty of the country, and an acquired taste like olives and Gorgonzola cheese.
Gorgonzola, although 150made in Italy alone, has a large market in other parts of Europe and in America.
He had learned its name from a traveller who had mentioned it, as the first village on his road to Gorgonzola.
Rocquefort and Gorgonzola are served in the large slice cut from the cheese and laid on a folded napkin.
After that he had a turn at roast pork and apple sauce, and after that a cabinet pudding and some Gorgonzola cheese.
No complete study of the ripening of Gorgonzola has been made.
Some of them, such as Gorgonzola, are used for cheeses not now made at the places whose names they bear.
Stilton, Roquefort and Gorgonzola form the triumvirate that rules a world of lesser Blues.
type of blue cheese, 1878, named for Gorgonzola, village near Milan where it first was made.