Why do they call it blue cheese

Gorgonzola cheese and grilling - our 7 top recipes with blue cheese

Have you already used Gorgonzola cheese for grilling? Here you can find out everything you need to know about this unique cheese. Gorgonzola, the famous blue cheese, is an Italian classic. It refines sauces and dips, gives meat that special kick and is ideal for grilling. In our guide you will find out everything about the famous cheese!

Table of Contents

Gorgonzola - it all depends on the origin

Blue cheeses are considered a special delicacy and are available from mild to savory. Even if mold is otherwise not welcome in food - you cannot do without this cheese. It is even vaccinated with special mold cultures! This gives the famous cheeses such as Roquefort, Gorgonzola or Cabrales their special, unmistakable taste.

A blue cheese can only be called Gorgonzola if it comes from Lombardy or Piedmont. Since 1955 it has been protected in Italy with the DOC seal (Denominazione di origine controllat). It has held the European status of the protected designation of origin since 1996. Pasteurized cow's milk is used for production. The taste of the Gorgonzola varies depending on the degree of ripeness. A distinction is made between the mild Gorgonzola dolce, which has to mature for at least 60-75 days, and the spicier Gorgonzola piccante. The latter has a maturation period between 80 to 120 days.

How is Gorgonzola made?

The blue cheese is named after the village of Gorgonzola, which is not far from Milan. There are many legends surrounding the old name “Stracchino di Gorgonzola” (The Tired of Gorgonzola). One says that the milker was visited by a girl from the village one evening. After the night of love he was so overtired that he accidentally mixed the fresh milk with the curdled milk from the previous evening, thus laying the foundation for the famous cheese. You can find more details about the genesis of the Gorgonzola here.

Gorgonzola cheese is usually made from the milk of two milk ducts. Then mold cultures - Penicillium roqueforti - are added, which are also used at Roquefort. During the ripening period, the cheese is pierced with long needles so that oxygen can get inside. This is how the typical mold veins form. In technical language, this process is called "pricking out". The bark is also washed off regularly with salt water.

How do you recognize good Gorgonzola cheese?

Young Gorgonzola blue cheese is soft and creamy, while more mature versions are stronger and more piquant. When you buy blue cheese, pay attention to the smell - it smells similar to the damp ground in the forest - and has an even marbling. It definitely belongs on Gorgonzola mold. It is also this that makes every cheese platter a real eye-catcher. It goes well with grapes, pears, honey and pistachios and adds extra flavor to risotto, pasta and pizza dishes.

Each loaf of Gorgonzola cheese (48% fat in dry matter) is marked with the manufacturer's data at the place of manufacture and wrapped in aluminum foil. A small, slightly raised “g” is printed on this film. Only this cheese is a real Gorgonzola! In 2019, the production of Gorgonzola cheese exceeded 5 million loaves for the first time, in 2015 it was just over 4.5 million. This shows that the delicious blue cheese is becoming increasingly popular.

Which cheese knife is the right one?

All types of cheese can be cut better with the right knife. For soft cheeses such as Camembert, Brie or Gorgonzola, a cheese knife with holes or a knife with a very thin, straight blade is ideal. You can get even slices of hard and hard cheese with a cheese slicer or cheese cutter.

How do I store Gorgonzola?

If the cheese has been stored too dry, it will crack. This allows foreign smells and bacteria to penetrate. Wrap the Gorgonzola cheese in grease-coated greaseproof paper to prevent it from drying out. Every time you open it, you replace the paper, so that you always ensure the ideal humidity climate and no bacteria can get to the cheese.

Always keep it in the fridge's vegetable drawer and take it out some time before serving - this will allow the taste to develop to its full potential. It is recommended to store it at room temperature for at least half an hour before consumption.

Gorgonzola and grilling

Cheese is perfect for grilling. Hard cheeses such as Emmentaler, Appenzeller or Cheddar are excellent grill accompaniments, as are feta, mozzarella or halloumi. If you want to give your grill dishes a special flavor, the spicy blue cheese is an ideal choice. As a filling in mushrooms or grilled fennel, it shows its unmistakable taste to the full and in combination with sweet grapes, pears and cranberries it is at its best. You can also enjoy culinary highlights with Gorgonzola cheese in a burger, on a pizza, in combination with pasta or as a delicate toque on a rump steak.

Blue cheese is not for everyone, however. If you don't like the strong cheese, try the young, mild Gorgonzola blue cheese first and then give the spicy relative a chance as well. By the way, grilled cheese goes well not only with main dishes, but also refines desserts. Try grilled pear with Gorgonzola cheese or grilled watermelon with feta and halloumi.

Recipes with gorgonzola for grilling

The blue cheese tastes piquant and spicy with a slightly sweet note. It can be wonderfully melted in sauces, processed into Gorgonzola butter and dip and is the perfect filling for pears, peaches and figs. Our recipes with Gorgonzola cheese whet your appetite for more!

Recipe for chestnut risotto with gorgonzola from the Dutch oven

This risotto with chestnuts is a wonderfully warming treat in autumn and winter. Definitely try it!

Ingredients for 4 persons):

  • 1 onion
  • 1 clove of garlic
  • 200 g peeled chestnuts (cooked, vacuum-packed)
  • 1 l vegetable stock
  • 2 tbsp olive oil
  • 300 g risotto rice
  • 150 ml dry white wine
  • 100 g Gorgonzola
  • salt
  • freshly ground pepper
  • 1 tbsp butter
  • chopped parsley for sprinkling
  • grated hard cheese for sprinkling


  1. Peel onion and garlic and chop finely. Finely chop the chestnuts.
  2. Heat the oil in the Dutch Oven and sauté the onion and garlic over a medium heat while stirring. Add rice and stir until translucent. Deglaze with wine and pour in enough stock to just cover the rice.
  3. Let the rice soak up the liquid while stirring and pour in some more broth. Stir regularly and let the liquid boil down again and again before adding new stock. This takes about 15-20 minutes. The rice should be done but still firm to the bite.
  4. Dice the Gorgonzola. Mix the chopped chestnuts into the risotto and let simmer for 5 minutes. Stir in cheese and stir in butter. Season to taste with salt and pepper.
  5. Let rest briefly and serve in preheated bowls. Serve sprinkled with parsley and grated hard cheese.

Recipe for grilled gorgonzola puff pastry bags

These puff pastry pockets are easy to prepare and delight with a hearty, sweet filling made from blue cheese, grapes and cranberries.

Ingredients (for 12 pieces):

  • 1 packet frozen puff pastry (6 sheets)
  • 250 g Gorgonzola
  • 200 g seedless white grapes
  • 100 g cranberries from the glass


  1. Take the puff pastry sheets out of the package and let them thaw for approx. 10 minutes. Divide the Gorgonzola into 12 pieces. Wash grapes and cut in half
  2. Halve the puff pastry sheets into squares. Roll out each piece to a size of approx. 15 x 15 cm and put cheese, grapes and a dollop of cranberries in the middle. Fold the corners to the middle so that small packages / bags are created.
  3. Grill the Gorgonzola bags over direct medium heat for about 15-20 minutes

Recipe for Gorgonzola Dip

This dip is a hit with vegetable sticks! Or you can serve it on a toasted baguette as a starter. You can also easily convert the Gorgonzola recipe and use it to create a Gorgonzola sauce. With spinach or pumpkin, it goes wonderfully with pasta such as spaghetti.


  • 100 g Gorgonzola
  • 1 cup of sour cream
  • salt
  • freshly ground pepper


Cut the gorgonzola into small pieces and let them melt gently in the microwave. Mix until creamy. Add the sour cream and stir everything well. Season with a little salt and pepper.

Tip: For Gorgonzola butter, mix 50 g Gorgonzola with 100 g soft butter, stir in the thyme leaves from 2 stalks of thyme and season with salt and pepper. Shape the Gorgonzola butter into a roll. Tastes great with grilled vegetables and on toasted bread.

Recipe for figs with gorgonzola from the grill

A delicious starter for every barbecue party!


  • 8 figs
  • 200 g Gorgonzola
  • freshly ground pepper
  • Liquid honey


  1. Wash and quarter the figs, but do not cut through them. Place the figs on grill foil. Dice the Gorgonzola and place the cubes in the open figs.
  2. Sprinkle some fresh pepper on it and pour some honey over it. Shape a small packet out of the grill foil, leave it open at the top and grill for about 10-12 minutes.

Recipe for Gorgonzola burger with sweet pear

In this burger, spicy blue cheese meets sweet pear. An unbeatably delicious combination!

Ingredients (for 2 burgers):

  • 300 g ground beef
  • salt
  • freshly ground pepper
  • 100 g Gorgonzola
  • 1 pear
  • oil
  • sugar
  • 2 onions
  • 2 burger buns
  • 2 tbsp ketchup or BBQ sauce
  • 1 tbsp mayonnaise
  • 2 teaspoons of fig mustard
  • 4 lettuce leaves


  1. Season the minced meat with salt and pepper and shape into patties. This works best with a burger press. Refrigerate patties until ready to use.
  2. Cut the gorgonzola into slices. Wash and quarter the pear, remove the core and cut into strips. Heat some oil in a cast iron pan (or the lid of a Dutch oven) and sauté pear strips in it for about 5-7 minutes. Sprinkle with a little sugar and let it caramelize. Peel the onions, cut into rings and roast in a pan.
  3. Grill patties (for example on a grill plate). Slide into the indirect area, place Gorgonzola slices on top, close the lid and let the cheese melt.
  4. Cut the burger buns open, place them on the grill with the cut surfaces facing down and roast them.
  5. Brush the lower half of the burger bun with ketchup and mayonnaise, sprinkle some fig mustard on top and place lettuce leaves on top. Cover the patty with Gorgonzola, pear strips and onion rings, place the top half of the burger on top and enjoy.

Recipe for rump steak with Gorgonzola hood

This recipe creates a delicious combination of rump steak and cheese.

Ingredients (for 2 servings):

  • ½ stale bun
  • 2 rump steaks
  • 100 g Gorgonzola


  1. Cut the rolls into thin slices and chop them finely. Toast in a cast iron pan (or in the lid of your Dutch Oven) without fat until light yellow.
  2. Cut the fat edge at intervals of approx. 1 cm with a sharp knife (do not cut into the meat). Cut the gorgonzola into slices.
  3. Briefly grill steaks over high heat, top with roasted rolls and Gorgonzola slices and simmer in the indirect area to the desired core temperature. Remove from the grill and let rest for another 5 minutes.

Tip: If you like it sweet and spicy, then add a few caramelized balsamic onions under the top of the cheese: Peel 4 large onions and cut into approx. 5 mm thick slices. Fry in oil until golden brown. Add 2 heaped tablespoons of cane sugar and season with salt and pepper. Add 80 ml balsamic vinegar, reduce the heat and slowly simmer until the consistency is very thick. Stirring occasionally. You can prepare the onions the day before and store them in the refrigerator.

Recipe for Bucatini cake with Bavarian meat loaf and Gorgonzola from the Dutch Oven

Here, Italian noodles are combined with a classic of Bavarian cuisine. The spicy Gorgonzola provides the icing on the cake. A real soul food!

Ingredients (for 6 people):

  • 500 g bucatini
  • salt
  • 1 large onion
  • butter
  • 400 g Bavarian meat loaf
  • 300 g of cream
  • 100 g Gorgonzola
  • 5 eggs
  • freshly ground pepper
  • mixed herbs (e.g. parsley, marjoram, thyme)
  • Breadcrumbs


  1. Cook the bucatini in boiling salted water for about 5 minutes. They must not be al dente, but rather slightly “hard”. Remove and drain.
  2. Peel onions and cut them into fine pieces. Dice the meat loaf. Sauté the onion in a little butter, add the meat loaf and fry everything a little.
  3. Oil the Dutch oven a little and line with baking paper. Spread half of the bucatini in a circle. Spread the meat loaf and onion mixture on top, leaving an approx. 2 cm wide border free. Spread the remaining pasta on the edge so that everything is level again and distribute the remaining pasta in a circle to finish off.
  4. Mix the cream, Gorgonzola and eggs and season with salt, pepper and herbs. Pour over it carefully. Put on the lid.
  5. Bake at 180 ° C for about 30 minutes. Remove the lid and sprinkle the cake with breadcrumbs and top with flakes of butter. Bake for another 30 minutes. Remove the lid and let it rest for approx. 10 minutes. Take out, cut and enjoy.

Tip: You can also fill the “noodle cake” with different types of vegetables or a mixture of vegetables and mushrooms.

Recipe for tartlets with dates and gorgonzola

Serve these flavorful blue cheese tartlets for dessert. Those with a sweet tooth can't get enough of these little tarts!

Ingredients (for 6 people):

  • 500 g puff pastry
  • 1 egg yolk
  • 12 Medjool dates
  • 150 g Gorgonzola
  • 6 sprigs of lemon thyme


  1. Roll out the puff pastry about 7-8 cm thick and large enough that 6 circles of 10 cm diameter can be cut out of the dough. Cut out circles. Lightly press in the edges all around with a fork to create a pattern. Chill for 30 minutes.
  2. Use a glass or a small mold (8 cm diameter) to make a small indentation in the pastry and shape the edges upwards a little.
  3. Beat the egg yolks with 1 tablespoon of cold water and carefully brush the edges with it so that nothing runs down the outer edges.
  4. Halve and stone the Medjool dates. Cut the Gorgonzola into thin slices and fill the dates with them. Crumble the remaining Gorgonzola finely.
  5. Spread 2 dates on each of the tartlets and sprinkle with the remaining Gorgonzola. Wash the thyme sprigs, shake dry and place on the tartlets.
  6. Bake tartlets with dates and Gorgonzola at 200 ° C for about 20 minutes. You are done when the dough is nicely browned and has risen slightly. Enjoy hot tartlets.