CHEF and blogger Paul James writes for our paper.
Come on, own up who buys this foot smelling cheese only at Christmas time…..Oh okay, just me then!
Gorgonzola’s signature funky smell comes from the mold Penicillium glaucum that is added during the cheesemaking process, Mmmmm…
But by adding a little drizzle of honey or jam can help mellow the smell, while also enhancing the flavour. I can’t believe I’m selling this to myself!
No I must be fair, I’ve cooked with blue cheeses before, Stilton, Shropshire blue and of course my favourite Cornish blue.
But I did enjoy this cheese, albeit melted down.
Historically, gorgonzola has been produced for centuries in Gorgonzola, Milan. However, although the town’s claim for fame is disputed by other localities.
Today, gorgonzola cheese is produced worldwide, with high concentrations of production located in the northern Italian region as well as production in the United States.
The manufacturing process, which uses whole cow’s milk, to which small amounts of bacteria is added.
The whey is then removed during curdling and the result is aged at low temperatures.
During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow and cause the cheese’s characteristic veining.
Gorgonzola is typically aged for three to four months. The length of the ageing process determines the consistency of the cheese.
Visit recipesfrommytravels.com for more of Paul’s recipes or blog.
Pork chops with Gorgonzola and parsley sauce
Ingredient
2 thick cut pork chops
1 knob of butter
1 garlic cloves finely minced
200ml vegetable stock (fresh not a stock cube as it will be too salty)
Sngle cream (about 50ml)
Crumbled Gorgonzola cheese(but use sparingly)
10 grinds of fresh ground black pepper
Sprinkle of chopped fresh parsley
2tbsp Olive oil
Salt and pepper for pork chops.
Method
- Heat the butter in a sauce pan. When melted, add the garlic and cook for 1 minute.
2. Add the chicken stock, cream, gorgonzola and pepper. Stir well.
3. Simmer on low heat for 10 to 15 minutes until it reduces and starts to thicken. Season to taste.
4. Add the parsley before serving.
5. Meanwhile, season the pork chops with salt and pepper.
6. Heat a frying pan on high. Add the olive oil and cook the pork chops for about five to six minutes on either side, but always check that they are thoroughly cooked.
7. If you like the pork rind as I do, don’t forget to crisp it up by placing the chops on its edge, fat side down obviously.
8. Serve the pork chops with the Gorgonzola sauce, a sprinkle of parsley and serve with some green beans.
9. Oh and a side portion of odour eaters… (joking) Honestly, enjoy.
