27 FOOD

I will never forget the day my best friend Dan asked me one of the greatest philosophical questions of the modern ages: which blue cheese is your favorite and what’s the difference? They all are blue, stinky, and have mold.

Well that question in itself got me thinking and questioning my personal preferences and brought me to a conclusion. To answer his question, the mold is actually green not blue, during the aging pro-cess the green penicillium turns a blue tinge hence the name blue cheese, but which blue cheese is my favorite well that’s like saying who is your favorite band. I do have a preference though I like variety and the only one that has captured my palate is Gorgonzola, it is one of the few cheeses that you can buy at di� erent stages of its life, and yes its life, cheese is very much alive. Starting from Gorgonzola Dolce (sweet) which contains more moisture and bu� er fat than its older brother Stagionato which can be aged for almost a year giving it a complex and radical taste which is a moment captured in time once it hits the tongue. Gorgonzola is made from cow’s milk from the region of Lombardy. � ere is a legend that says a young cheese making lad like myself, went out to see his lady and le� a vat of curds exposed all night or two, as he went much later a� er his rendezvous with his fair lady, and found out that he le� it exposed he didn’t want to get caught so he added fresh curds to the mix and a few weeks later, voila Gorgonzola! A true Gorgonzola should have a stamp of approval by the D.O.C. giving its true authen-ticity, and origin. � e Dolce can be used for a variety of things such as dressings or on salads, while Stagionato is great on its own not dulled by anything just an accompaniment with some sautéed leeks and bu� ery arugula. Although Gorgonzola is great all year long, Gorgonzola Dolce is at its peak right now, then seven months a� er the rainy season usually in September or October in my personal opinion is in its most perfect stage of life. Gorgonzola pairs perfectly with Sherry or a bold California Cabernet, or even your favorite lager beer.

OODGimme the Cheese-meh

By Carlos Almaraz Cheesemonger

Gorgonzola