Gorgonzola and Gorgonzola Cheese Spreads

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Gorgonzola and Gorgonzola Cheese Spreads

• Natures SunGrown Foods, INC.

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• The crowd-pleasing blue cheese that makes for a
  satisfying salad topping or gourmet pizza
  garnish. A bold tang with distinctive blue vein
  complexity that discerning palates appreciate.
• Unlike other types of blue cheese, gorgonzola is
  made with cow's milk and uses Penicillium glaucum
  mold for its distinct appearance. It's a rich,
  flavorful addition to any cheese plate and pairs
  well with fruit, honey, nuts and wine.

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Crumbles

• Crumples And Gorgonzola Cheese is a popular blue
  cheese that is used in many different ways. It
  can be eaten alone on crackers or toasted
  crostini, added to salads, melted into sauces for
  pasta or risotto, or crumbled into a pizza for
  the famous quattro formaggi (four-cheese
  pizza).
• To make gorgonzola, whole pasteurized cows milk
  is combined with penicillium roqueforti cultures,
  enzymes and rennet. The curds are cut into small
  pieces and drained, then aged at low temperatures
  until they develop their trademark blue-green
  mold veining. In some regions, goat or sheeps
  milk is also added to the mix, yielding a sharper
  flavor.
• Gorgonzola DOP piccantes mild sweetness paired
  with fruit like figs and pears, nuts such as
  walnuts and hazelnuts or honey makes it ideal for
  dessert cheese platters, but its just as at home
  on a mixed cured meat and cheese board where it
  can stand up to the strong flavors of its
  accompaniments. Gorgonzola dolce is also a great
  choice for savory dishes, such as the classic
  grilled steak with gorgonzola sauce.

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Gorgonzola Cheese

• Gorgonzola is a crowd-pleasing cow's milk blue
  cheese known for its iconic blue-green veining
  and crumbly texture. It's easy to add to salads
  and pairs well with figs and pears, but it can
  also be melted in risotto or served alongside
  polenta.
• It is named after a town in northern Italy and is
  produced throughout the Lombardy region.
  Typically, gorgonzola is made with pasteurized
  cow's milk, but some dairies use unskimmed goat
  or sheep's milk to produce more intense flavor
  profiles. It is aged in extremely humid rooms to
  encourage the growth of Penicillium roqueforti, a
  strain of mold that creates those trademark
  blue-green veins.
• There are two types of gorgonzola Dolce and
  Piccante. The difference between them is that
  Dolce is softer and easier to work with in
  cooking, while Piccante has a denser texture and
  is better for eating. Both versions of this
  cheese pair well with Pinot Noir and Barolo wines.

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Blue Cheese

• If youre a fan of robust, tangy flavors, chances
  are youve tried blue cheese at some point. Its
  the cheese that gives a Buffalo chicken salad its
  signature flavor and can also be found in a
  Quattro Formaggi pizza. Whether youre new to
  this artisanal favorite or an old pro, there are
  many different varieties of blue cheese to try.
• The flavor of a blue cheese depends heavily on
  the type of Penicillium mold thats used to
  cultivate it. Most commonly, cheesemakers will
  use penicillium roqueforti but some will also
  experiment with other strains like p. glaucum
  which has a milder flavor.
• Other factors contribute to a blues flavor and
  texture, such as the milk (cow, sheep or goat),
  what the animals were eating before they were
  milked and the cheesemaking technique. This means
  that every blue cheese has a unique taste and
  flavor.

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Cheese Spreads

• When it comes to cheese spreads, the
  possibilities are limitless. Whether spread on a
  grilled cheese or paired with a slice of fresh
  fruit, these options are a delicious way to
  enhance any meal or snack.
• One of the best ways to find a good cheese
  supplier is to make sure they carry a variety of
  different types and flavors. This will ensure
  that you have options for your customers, no
  matter what their preferences are and the Dairy
  And Organic Food.
• For example, if your customers enjoy a savory,
  spicy taste, you can find a supplier that offers
  a variety of cold pack cheeses like cotija. Made
  using cow milk, cotija is typically aged for 100
  days or more to produce a crumbly, flavorful
  cheese.
• This cheese can be sprinkled over salads, stirred
  into pasta sauces or melted onto burgers and
  steak. It also pairs perfectly with sliced pear
  drizzled with honey or on a whole-grain cracker.
  Another option is a creamy, zesty pimento cheese
  that originated north of the Mason-Dixon line but
  now is as popular in the south as it is anywhere
  else.

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THANK YOU

• Address 4035 Folsom Ct Concord, CA 94520
• Email Info_at_morgansoutdoorliving.com
• Number 925-687-9620
• Website https//www.morganfenceandawning.com