The Lady brought home a wedge of this delightful gorgonzola and The Man and I have enjoyed it three times this week. The first tasting was on warm French bread fresh from the oven and then The Lady used it to make a salad dressing which is featured on our recipe blog. She used the last to make a pasta and chicken dish that had The Man swooning for hours… it was almost embarrassing… but since it was The Man… not really much of a surprise. (Links to the recipes are below.)
Sartori Cheese in Wisconsin makes cheese that is always a hit around the manse. In addition to the Dolcino, they make the most-decorated Parmesan made in America, SarVecchio and one of my favorites, Bellavitano Gold. When The Lady was cooking last night, I caught a glimpse of a few other Sartori cheeses in the fridge… stay tuned… more reviews to come…
This is one creamy cheese; the cheesemaker adds extra cream and carefully ages this gorgonzola to perfection. On the blue scale, this is on the mild side but distinctive enough to satisfy even the most discerning turophiles. It’s smooth and silky; spreads easily on the warm bread. You will never regret adding this gorgonzola to your cheese board.
Serving Suggestions: The possibilities are endless. In three short days, The Lady served this cheese in three ways and each was a hit. The Salad Dressing she made was divine; but the chicken pasta dish she made was truly to die for… seriously… You can also pair this cheese with pairs and red grapes. The Lady served Dolcino on a cheese plate last year and you can read my thoughts by clicking here.
Wine Pairing: The Lady always likes a sweeter wine with her blues like a Port; but with the pasta dish, she chose her new favorite wine, Pinot Noir.
Beer Pairing: How about a Stout?
Source: Pasteurized Cow Milk
FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.