Ser pleśniowy niebieski (np. gorgonzola)

Description

Blue mold cheese, such as gorgonzola, is characterized by marbled streaks of blue-green mold, a texture ranging from creamy to crumbly, and an intense, spicy-salty flavor with nutty and earthy notes. The aroma can be sharp, but when melted, it reveals milder, buttery-sweet accents. Nutritionally, it is a good source of protein, calcium, B vitamins (especially B12), and vitamin A; it also contains beneficial cultures of microorganisms, although it is high in saturated fats and sodium, so it should be consumed in moderation. In the kitchen, it pairs excellently with salads (e.g., with pear and nuts), pasta sauces, risotto, steaks, dips, and bread, enriching dishes with depth of flavor. It should be stored in the refrigerator wrapped in parchment paper and loosely placed in a container, at a temperature of about 2–6°C, separate from delicate products; before serving, it is advisable to take it out for 20–30 minutes to release its aroma.