Gorgonzola for sauces or dips
Gorgonzola is a straw-white, soft cheese with greeny streaks derived from a process called 'erborinatura' in Italian, that is, creation of moulds.
Gorgonzola is increasingly becoming a source of inspiration for cooks and gourmets. In Italy it is mainly used for first dishes such as pasta and risotto but Gorgonzola may also be used for excellent sauces and dips with butter or cream. Try mixing Mascarpone and Gorgonzola for an dreamily delicicious dip.