JOANNA'S FOOD: family cooking, from scratch, every day

Wednesday, September 26, 2007

Gorgonzola with honey

We don't eat cheese very much, it's on the very-nearly-banned list for anyone who's had a heart attack. If you look at my basic rules post, you'll see that, if possible, it should be only once a week, and no more than a matchbox sized piece at once.

Well, we like cheese in this house, so that was a problem. Not just the end-of-a-meal slice, but the cheese I used to use in my cooking. Slowly I found solutions, often using breadcrumbs flavoured with citrus and rosemary, or anchovies - some of the posts are grouped together under the tag instead of cheese.

But every so often, only a piece of cheese will do. Then it has to be the best I can find: in the winter, a little Vacherin, the ultimate smelly cheese; proper Cheddar from Somerset, wrapped in cloth ... or Gorgonzola, the king of blue cheeses.

At Valvona and Crolla, they serve Gorgonzola drizzled with honey, sprinkled with pine nuts, and with a pile of oatcakes. Heaven ... especially for those of us that like to honour the little cheese that we eat.


Anonymous said...

I think this is the best way to have cheese - find something really good and make an event out of it.

If you ever see any around I think chestnut honey would be really good with your gorgonzola. It has a more treacley taste than most honey along with a bitter hint

Joanna said...

Funnily enough, the honey I bought to do this at home was chestnut honey - it has a beautiful deep colour that hints at all the flavours

MyKitchenInHalfCups said...

Oh yes gorgonzola would be one cheese worthy of an event such as this! That is really lovely Joanna.

David Hall said...

Gorgonzola with honey, one of my favourites, any strong cheese for that matter. I've just tried some cheese with blackcurrant vinegar and it was to die for, seriously yummy!