Gorgonzole Dolce Appetizer Recipe - The Nibble Webzine Of Food Adventures Gorgonzole Dolce Appetizer Recipe
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

Also visit our main website, TheNibble.com.

Easy Gorgonzole Dolce Appetizer & How It Differs From Gorgonzola Naturale

[1] Top Gorgozola with fig preserves or fig jam and serve (photo © Bella Chi Cha).

Goat's Milk Gorgonzola Dolce
[2] Gorgonzola Dolce, mature and oozing, served with fruit-and-nut cracker. Also good: a square of dark chocolate (photos #2, #3, and #4 © Murray’s Cheese).

Gorgonzola Dolce With Fig Jam On A Cracker
[3] You can pre-prepare the crackers and cheese.

Gorgonzola Dolce And A Spoon
[4] Mature Gorgonzola Dolce is spoonable and spreadable.

Slice Of Gorgonzola Dolce Cheese
[5] A slice of Gorgonzola Naturale, Dolce’s firmer, sharper sibling (photo © A.G. Ferrari Foods).


In Italy, Gorgonzola Dolce (gohr-gohn-ZOH-lah DOHL-chay), or sweet Gorgonzola cheese (in this case, “sweet” means mild), is often served for dessert with a drizzle of honey and perhaps some figs.

But you can turn the tables and serve it as an appetizer that’s easy to make and put out on the coffee table as everyone arrives for dinner.

It has a slightly salty aftertaste that is a nice counterpoint paired with the fig jam.

Get a slab of Gorgonzola Dolce, a spreadable and elegant version that lacks the sharpness of of Gorgonzola Naturale (there’s more about the latter and its different names below).

Spread the gorgonzola dolce with fig preserves or fig jam (the Dalmatia fig spread brand has very good retail distribution).

Place it on a platter with crackers—those made with dried fruits and nuts are ideal.

You can also pre=spread the crackers for ready-to-grab finger food.

Serve your pre-dinner nibble with a fruity red wine, marsala, or port. Or to celebrate a special occasion, serve Champagne!

You can also serve this preparation as a cheese course, after the main course. It can be served before, or instead of, dessert.

Bella Chi Cha sells a ready-made Creamy Gorgonzola Torta With Fig (photo #1), but you need to live in California to buy it. (Retailer elsewhere: please bring this line in!)

Gorgonzola Dolce has only one name. But the firmer version of Gorgonzola has multiple names: Gorgonzola Naturale, Gorgonzola Piccante, Gorgonzola di Monte, and Gorgonzola Stagionato.

  • Gorgonzola Dolce is soft and sweet, mild and a bit salty.
  • Gorgonzola Naturale is firm and sharp, and as it ages, it acquires a powerful blue cheese punch.
    In the U.S., when you ask for “Gorgonzola,” you will get the Naturale cheese. If you want Gorgonzola Dolce, you need to specify the “dolce.”

    Gorgonzola is an ancient cheese, dating back to around 879 C.E. It is native to Lombardy, a part of Italy that is also home to Grana Padano, Mascarpone, Provolone, and Taleggio. among others.

    The blue mold comes from the injection of Penicillium glaucum. Other blues, such as Roquefort, use the Penicillium roqueforti. Gorgonzola Naturale can use either.

    The choice of mold has to do with differences in color and taste.

  • Producers of Gorgonzola Dolce seek a green/grey mold with flavors that are a bit sweeter, not too aggressive.
  • Producers of Gorgonzola Naturale may seek a darker blue/green mold with stronger aromas and flavors [source]
    Gorgonzola (both types) is washed with brine as it ages, encouraging the development of bacteria that give off its distinctive aroma (this is true for all washed-rind cheeses).

    In the European Union, Gorgonzola has Protected Designation of Origin (P.D.O.) status; in Italy, it is a D.O.C. cheese (Denominazione di Origine Controllata, Protected Designation of Origin).

    Gorgonzola Dolce is a popular ingredient in risotto and polenta. It can be made into a dip, mixed into vinaigrette, melted on a pizza, or used wherever cheese is called for. Serve it for dessert with berries, figs, pears, peaches, or plums.

  • An overview of blue cheese.
  • How blue cheese is made.
  • Great American blue cheeses.
  • Check out the history of cheese and discover which of your favorites are the oldest-known cheeses.
  • The different types of cheese: a glossary.
  • More ways to use fig spread and fig jam.




    Please follow and like us:
    Pin Share

    Comments are closed.

    The Nibble Webzine Of Food Adventures
    Follow by Email

    © Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.