This is not a recipe, because for this you do not need a recipe. This is simply a reminder that you can do so many great things with almost nothing.

Gorgonzola, the iconic blue cheese from Italy, is a true gem in the world of dairy delights. Originating from the town of Gorgonzola in Lombardy, this cheese has a rich history that dates back over a thousand years. Gorgonzola is renowned for its creamy texture, distinctive blue veins, and bold flavour, making it a favorite among cheese enthusiasts.

There are two main types of Gorgonzola: Gorgonzola Dolce and Gorgonzola Piccante. Gorgonzola Dolce is milder and sweeter, with a soft and creamy consistency that melts in the mouth. It’s perfect for spreading on bread or incorporating into sauces. On the other hand, Gorgonzola Piccante is aged longer, resulting in a firmer texture and a more pronounced, tangy flavor. This variety is often crumbled over salads or used to add depth to savoury dishes.

The blue veins in Gorgonzola are created by the introduction of Penicillium glaucum, a type of mold that gives the cheese its characteristic marbling. These veins not only contribute to the cheese's unique appearance, but also enhance its complex flavour profile. The aging process allows the mould to develop, creating a robust taste that ranges from mildly sweet to intensely spicy, depending on the variety.

Gorgonzola’s versatility makes it a star ingredient in many culinary creations. It pairs beautifully with fruits like pears and figs, whose natural sweetness complements the cheese's tanginess. It’s also a fantastic addition to pasta dishes, risottos, and even pizzas, where its bold flavour can shine through.

For those who enjoy a glass of wine, Gorgonzola matches wonderfully with both reds and whites, particularly those with a hint of sweetness or a full-bodied profile.