Since 1865, artisans have been making Brie, Camembert and other cheeses at Marin French Cheese Company, in the rolling hills of Petaluma, California (north of San Francisco in Marin County and just south of Sonoma County).

In the old days, the cheeses were transported in a horse-drawn wagon to the town of Petaluma, where they were loaded onto a paddle wheeler and headed for the shipping port then known as Yerba Buena. The first cheese, a breakfast cheese, became a favorite with Yerba Buena dock workers.

These days, the company makes more than 30 different types of cheeses. We had the opportunity to taste the Brie and Camembert, made with Old World cultures. We were in buttery cheese heaven, enjoying the cheeses for breakfast, lunch, dinner and in-between. (Read the difference between Brie and Camembert).

We can’t wait to try the rest of the line, including the quark in blackberry, garlic, herb, jalapeño, plain, strawberry and triple onion!

Look for Rouge et Noir at fine grocers.
Photo by Evan Dempsey | THE NIBBLE.

Made from extra-rich Jersey cow’s milk, in 2005, Rouge et Noir’s Trple Creme Brie beat its French competitors in the annual World Cheese Awards in London, and took two other golds as well. Original Camembert was voted America’s best Camembert by the American Cheese Society in 2004 and 2006. There are many more medals in the company’s trophy case.

If you’re in the area, there are four tours daily. Call 1.800-292.6001 for information. Learn more at MarinFrenchCheese.com.

• Find more of our favorite cheeses in our Cheese Section, which is packed full of information about cheese. 

The woven ribbon, in lavender, green and purple, the color of spring. The box holds 11.3 ounces of milk and dark chocolates along with beautiful White Chocolate Raspberry and Lemon Truffle Eggs topped with icing flowers. And it will remind the recipient of spring long after the Easter candy is gone.

Buy the Ribbon Chocolate Box for $19.90 at See’s stores or online at Sees.com.

• Find more of our favorite Easter candies.
• Learn all about chocolate.

This Easter gift is a “keeper”: the ribbon box
remains after the chocolate is gone. Photo courtesy Sees.com.

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

[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).

[3] You can pre-prepare the crackers and cheese.

[4] Mature Gorgonzola Dolce is spoonable and spreadable.

[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.
 
 
PREPARATION

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!)
 
 
GORGONZOLE DOLCE VS. GORGONZOLA NATURALE

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.

 
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.”
 
ABOUT GORGONZOLA CHEESE

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.

 
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.

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