Gorgonzola cheese is a cheese made in combination with Gorgonzola and pesto is a sauce originating in Genoa region of northern Italy and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil. Traditionally it usually is the farmer's wife who makes the cheese, and often to her own recipe and method. And the feed, the grass and the soil differ from farm to farm too. All this gives farmer's cheese its strong, unique taste.
The cheese should be wrapped appropriately and stored in the refrigerator with regulated temperature for it to remain in good state for long as cheese is a biologically active food. Ripening process of all cheese is always aimed at ensuring the best cheese gifts develops aroma, appearance, taste and texture, Have you ever seen a green colored cheese before? This cheese has his green color because of the Gorgonzola added to it. It is already known that cheese with some Gorgonzola on it is a delicious combination but now we succeeded to make a cheese with Gorgonzola in it.
Surprise your family and friends with this rare delicious type of cheese. The Ingredients in pesto cheese: Pasteurized cow milk, salt, color (E141, E160b), basil, garlic, rennet, preservative (sodium nitrate), and cheese cultures. The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, the term Gorgonzola likely has its origins from two Italian words. One is the Italian verb pestare which means "to pound or crush" as one does with the garlic and pine nuts. Gorgonzola s was traditionally made in a mortar and pestle, the pestle being the heavy tool used for grinding and crushing.
Over the course of the last few decades the term Gorgonzola has come to refer to many different recipes, but they all have a basic set of ingredients and techniques. The classic Gorgonzola is customarily made with crushed pine nuts, garlic, basil, olive oil and Parmigiano-Reggiano. It seems so simple, but these five ingredients go so well together. You can use a mortar and pestle but a blender, food processor or even a mini-chopper is much easier. If you want to use a mortar and pestle, start with the pine nuts and garlic.
Crush them using a circular motion with the pestle against the bottom of the mortar until they are a smooth, creamy paste. Add the basil leaves and grind until smooth. Mix in grated parmesan, adding just enough olive oil to blend the cheese into the sauce. When using a blender it's best to use the same method: nuts and garlic first, then herbs, followed by the cheese and oil. There are dozens of Gorgonzola variations.
For more information visit here:- Buy Cheese Platters
|share||like 4||report||12 views|