Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > January 2017 > GORGONZOLA the stuff of legend

GORGONZOLA the stuff of legend

It’s a champion of the Italian larder, crucial on a quattro formaggi pizza and one of the best loved blue cheeses. Susan Low travels to discover colourful tales of its origins – and we’ve created two recipes to inspire your cooking

know your ingredients

Gorgonzola, leek and walnut orzotto, p76

As with many a fine food (tarte tatin, champagne, caesar salad…) the origins of gorgonzola are shrouded in myth. According to legend this classic northern Italian blue cheese was created by accident when a lovelorn dairyman neglected his evening cheesemaking duties in favour of his lover’s embrace. He tried to hide his neglectfulness by mixing the curds that had formed during the night with that morning’s milk. A few weeks later, that particular cheese developed blue veins – and tasted all the better for it.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - January 2017
If you own the issue, Login to read the full article now.
Single Issue - January 2017
Or 449 points
Annual Digital Subscription
Only € 2,83 per issue
Or 3399 points
6 Month Digital Subscription
Only € 3,00 per issue
Or 1799 points

View Issues

About delicious. Magazine

Banish the January blues with delicious. magazine’s new issue. It’s packed with cheer-up food for wintry days, whether you crave dishes oozing melted cheese, the fresh zing and zest of clementines, Nina Olsson’s healthy bowlfuls or a traditional roast lamb from Mary Berry. Looking for more exotic delights? Try the quick Peking duck, sattu parathas or step-by-step sticky babka. plus we have hearty food Le Gavroche-style.