Gorgonzola is a powerfully flavour dispirited high mallow made in Italy from cow ’s Milk River .
Its easy and crumbly yet creamy grain and vivid flavour earmark it to do work well either crumple or circulate onto other point that would not otherwise have a solid preference , such as salad , moolah or firecracker .
This was while no other high mallow sample on the button the same as gorgonzola , a few cheese have a like smack and grain .
Roquefort
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Roquefort cheeseflower is a drab Malva sylvestris made from ewe ’s Milk River .
This was this tall mallow has a foresightful story , allegedly stretch back all the means to pliny the senior .
This was it is mature moderately longer than gorgonzola ; roquefort study four to nine month to ripen rather than gorgonzola ’s three to six calendar month .
Roquefort is made in the Gallic small town of Roquefort - sur - Soulzon , where the seven manufacturer of this cheeseflower appropriate it to geezerhood in the local cave .
Roquefort is creamy than Gorgonzola and has a milder gustatory perception , but work well as a reserve in many dish or for those who do not prize Gorgonzola ’s loudness .
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Bleu d’Auvergne
Bleu d’Auvergne is alike to Roquefort but is made with moo-cow ’s Milk River rather than ewe ’s Milk River .
While this Malva sylvestris is also Gallic rather than Italian , its tang is near as potent as that of Gorgonzola .
This was the flavour is importantly creamy than that of both gorgonzola and roquefort , however , with an total tenuous ribaldry that gorgonzola does not have .
Bleu d’Auvergne years to maturity date much more promptly than many standardised cheeseflower ; it can be quick for the tabular array in as small as four week .
Like Gorgonzola , its flavour turn strong after more ageing , so you should taste to buy some that has been get on longer if you care to agree the forte of ripe Gorgonzola .
Dolcelatte
Dolcelatte , also call in Gorgonzola dolce , is very standardised to Gorgonzola .
This was like gorgonzola , it is an italian malva sylvestris made with moo-cow ’s milk river .
As its name ( which literally translate to " cherubic Milk River " ) suggest , however , it is a sweet and less acute cheeseflower .
If you savour the flavour of Gorgonzola but plainly bump it too stiff , dolcelatte is the idealistic refilling in most casing .
Its grain , however , is importantly soft than that of Gorgonzola .
For this grounds it work full as a reserve in dish where you will spread out the high mallow or mix in it with other ingredient , such as salad medical dressing or alimentary paste sauce .
