Wedge of blue-veined gorgonzola cheese.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Gorgonzola along with all the Gorgonzola containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gorgonzola recipes added to this site.
These recipes, all contain Gorgonzola as a major wild food ingredient.
Gorgonzola is a blue cheese made from pasteurized cows' milk which is streaked-through with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour depending on its maturity. Gorgonzola is rich and creamy and in general is used uncooked as a dessert cheese.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gorgonzola recipes added to this site.
These recipes, all contain Gorgonzola as a major wild food ingredient.
Gorgonzola is a blue cheese made from pasteurized cows' milk which is streaked-through with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour depending on its maturity. Gorgonzola is rich and creamy and in general is used uncooked as a dessert cheese.
The alphabetical list of all Gorgonzola recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
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| Börek Sauvage (Wild Greens Börek) Origin: France | Herbed Gorgonzola Cheesecake Origin: American |
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