Italian-style Blue cheese. Sharp flavor with slight earthiness. Firm, crumbly texture with greenish blue mold in veins and pockets. Crumble in salads, hot pasta; mix with ground meat; fold into soufflé; blend for spreads, dressings, dips. Italian Style Gorgonzola: Slightly piquant, full, earthy flavor. Creamy, soft interior with greenish blue veins and rusty brown inedible rind. Heat and toss with hot pasta; spread on bread or toast; stir into risotto. Wisconsin cheesemakers use the original Italian recipe to make this cheese.
