How to Use Gorgonzola in a Sentence

Gorgonzola

noun

• Gorgonzola Dolce is softer and creamier, with a more mild flavor.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• Gorgonzola fondue and truffle butter can be drizzled over any of their steaks and entrées.
  — Fort Worth Star-Telegram, 10 June 2026
• Danablu or Gorgonzola are ideal for creamy dressings and dips due to their milder flavor profiles.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• Gorgonzola Piccante is firmer and more crumbly, boasting a stronger, spicier flavor.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• The production process for Gorgonzola is typical of blue cheeses.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• For recipes that call for the mild sweetness of a cheese like Gorgonzola Dolce, adding a touch of honey can help balance out a stronger cheese.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• Gorgonzola Dolce, with its mild taste and creamy texture, works well in sauces, dressings, and spreads where a smoother, subtler flavor is desired.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• The vivid descriptions of a Gorgonzola balloon, her mom’s spaghetti upma, and an apple pie-cake hybrid will make your mouth water.
  — Alyse Whitney, Saveur, 25 Mar. 2026
• Cow's milk is most commonly used for blue cheeses like Gorgonzola or Stilton, while Roquefort is made from sheep's milk, imparting a creamy, rich flavor.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• Using a stronger cheese like Roquefort in place of a milder option, such as Gorgonzola Dolce, may require reducing the amount to avoid overpowering the dish.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• There’s also the Coffee Paolo featuring Gorgonzola, honey, coffee and spicy salami for those with a taste for something bolder.
  — Tanasia Kenney, Charlotte Observer, 13 Feb. 2026
• Sprinkle with ¾ cup of the mozzarella, followed by ¼ cup of the Parmigiano-Reggiano, ¼ cup of the pecorino Romano and then ¼ cup of the Gorgonzola.
  — Sabrina Weiss, PEOPLE, 28 Oct. 2025
• Gorgonzola is a specific type of cow's milk blue cheese originating from Italy, particularly the regions of Piedmont and Lombardy.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• Appetizers include mussels and ceviche; dinner includes pasta al limone, Champagne chicken or Gorgonzola steak and gnocchi.
  — Angela George, Sioux Falls Argus Leader, 5 Feb. 2026
• Made with Penicillium roqueforti, Gorgonzola is characterized by its distinctive blue veining, robust, tangy flavor, and creamy texture.
  — Katie Rosenhouse, Southern Living, 31 Mar. 2026
• Popular varieties include Gorgonzola, Roquefort, and Stilton.
  — Katie Rosenhouse, Southern Living, 20 Oct. 2024
• However, there are a handful of griddle-specific recipes, including Griddled Pencil-Thin Asparagus, Filet Mignon with Gorgonzola and Walnut Topping, and Cheesy Smashed Fingering Potatoes.
  — PC Magazine, 26 Aug. 2025