Gorgonzola and Gorgonzola Cheese Spreads
                     Gorgonzola and Gorgonzola 
Cheese Spreads
Nature’s SunGrown Foods, INC.
• The crowd-pleasing blue cheese that makes for a satisfying 
salad topping or gourmet pizza garnish. A bold tang with 
distinctive blue vein complexity that discerning palates 
appreciate.
• Unlike other types of blue cheese, gorgonzola is made with 
cow's milk and uses Penicillium glaucum mold for its distinct 
appearance. It's a rich, flavorful addition to any cheese plate 
and pairs well with fruit, honey, nuts and wine.
Crumbles
• Crumples And Gorgonzola Cheese is a popular blue cheese that is used in 
many different ways. It can be eaten alone on crackers or toasted crostini, 
added to salads, melted into sauces for pasta or risotto, or crumbled into a 
pizza for the famous quattro formaggi (“four-cheese pizza”).
• To make gorgonzola, whole pasteurized cow’s milk is combined with 
penicillium roqueforti cultures, enzymes and rennet. The curds are cut 
into small pieces and drained, then aged at low temperatures until they 
develop their trademark blue-green mold veining. In some regions, goat or 
sheep’s milk is also added to the mix, yielding a sharper flavor.
• Gorgonzola DOP piccante’s mild sweetness paired with fruit like figs and 
pears, nuts such as walnuts and hazelnuts or honey makes it ideal for 
dessert cheese platters, but it’s just as at home on a mixed cured meat 
and cheese board where it can stand up to the strong flavors of its 
accompaniments. Gorgonzola dolce is also a great choice for savory dishes, 
such as the classic grilled steak with gorgonzola sauce.
Gorgonzola Cheese
• Gorgonzola is a crowd-pleasing cow's milk blue cheese known for its iconic 
blue-green veining and crumbly texture. It's easy to add to salads and 
pairs well with figs and pears, but it can also be melted in risotto or 
served alongside polenta.
• It is named after a town in northern Italy and is produced throughout the 
Lombardy region. Typically, gorgonzola is made with pasteurized cow's 
milk, but some dairies use unskimmed goat or sheep's milk to produce 
more intense flavor profiles. It is aged in extremely humid rooms to 
encourage the growth of Penicillium roqueforti, a strain of mold that 
creates those trademark blue-green veins.
• There are two types of gorgonzola — Dolce and Piccante. The difference 
between them is that Dolce is softer and easier to work with in cooking, 
while Piccante has a denser texture and is better for eating. Both versions 
of this cheese pair well with Pinot Noir and Barolo wines.
Blue Cheese
• If you’re a fan of robust, tangy flavors, chances are you’ve tried blue 
cheese at some point. It’s the cheese that gives a Buffalo chicken 
salad its signature flavor and can also be found in a Quattro Formaggi 
pizza. Whether you’re new to this artisanal favorite or an old pro, 
there are many different varieties of blue cheese to try.
• The flavor of a blue cheese depends heavily on the type of Penicillium 
mold that’s used to cultivate it. Most commonly, cheesemakers will 
use penicillium roqueforti but some will also experiment with other 
strains like p. glaucum which has a milder flavor.
• Other factors contribute to a blue’s flavor and texture, such as the 
milk (cow, sheep or goat), what the animals were eating before they 
were milked and the cheesemaking technique. This means that every 
blue cheese has a unique taste and flavor.
Cheese Spreads
• When it comes to cheese spreads, the possibilities are limitless. Whether spread on a grilled 
cheese or paired with a slice of fresh fruit, these options are a delicious way to enhance any 
meal or snack.
• One of the best ways to find a good cheese supplier is to make sure they carry a variety of 
different types and flavors. This will ensure that you have options for your customers, no 
matter what their preferences are and the Dairy And Organic Food.
• For example, if your customers enjoy a savory, spicy taste, you can find a supplier that offers 
a variety of cold pack cheeses like cotija. Made using cow milk, cotija is typically aged for 
100 days or more to produce a crumbly, flavorful cheese. 
• This cheese can be sprinkled over salads, stirred into pasta sauces or melted onto burgers 
and steak. It also pairs perfectly with sliced pear drizzled with honey or on a whole-grain 
cracker. Another option is a creamy, zesty pimento cheese that originated north of the 
Mason-Dixon line but now is as popular in the south as it is anywhere else.
THANK YOU
• Address: 4035 Folsom Ct Concord, CA 94520
• Email: [email protected]
• Number: 925-687-9620
• Website: https://www.morganfenceandawning.com