American Heritage® Dictionary of the English Language, Fourth Edition
- n. A pungent, blue-veined, pressed Italian cheese made of cow's milk.
GNU Webster's 1913
- n. A kind of Italian pressed milk cheese; -- so called from a village near Milan.
- n. Italian blue cheese
- After Gorgonzola, a town of northern Italy. (American Heritage® Dictionary of the English Language, Fourth Edition)
“VARIATION: For a heartier loaf, add the following ingredients: 5 strips of crisped, drained bacon, crumbled; 1 cup of moist dried pears (about 3 1/2 ounces), finely chopped; instead of the chives, try 1 tablespoon of minced fresh sage, and instead of adding those types of cubed cheese mentioned above, fold in Gorgonzola or Fourme d'Ambert.”
“Costco yesterday recalled Gorgonzola cheese sold in Colorado stores that tested positive for E. coli bacteria.”
“Younger Gorgonzola is referred to as Gorgonzola dolce and it is milder in flavor, lighter in color and creamier in texture.”
“As his appetizer, Win ordered the Panzarotti con Pesto e Gorgonzola which is sauteed cheese ravioli served with a pesto gorgonzola dipping sauce.”
“Gorgonzola Piccante or Mountain Gorgonzola is the name given to Gorgonzola which is allowed to age six months or more.”
“We started out with the porcini ravioli coated lightly in a Gorgonzola cream.”
“Dense creamy cheese sauce with a strong Gorgonzola aroma over the potato pasta dumplings.”
“Aitor corrects Ralph because he is messing up the mochi—slippery balls of Gorgonzola foam that have an unnerving tendency to behave like mercury.”
“Thus, although there is a lot of escudella and artichokes with romesco, there are also chicken with mole sauce, polenta with Gorgonzola, and pork with kaffir lime leaves.”
“A 'must' is the aforementioned Fig Gorgonzola Tartlet $14.”
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