Gorgonzola Mascarpone Torta with Toasted Almonds

1 pound aged Gorgonzola, well chilled
10 to 12 ounces mascarpone, well chilled
1/4 cup slivered almonds

Have the cheese merchant cut the Gorgonzola horizontally with a cheese wire into 3 layers, each about 1 inch thick, or cut it at home with a length of taut dental floss.

Put the bottom wedge of Gorgonzola on a small tray or cutting board. Top with a 1/2-inch thick layer of mascarpone, spreading it evenly. Top the mascarpone with the middle wedge of Gorgonzola. Frost the top and rind of the torta with 1/4-inch of mascarpone. Cover the torta with an inverted crock or plastic container to protect it from the drying air of the refrigerator. Refrigerate for at least 4 hours or as long as overnight.

Preheat oven to 325 degrees.

Toast almonds on a baking sheet until lightly browned, about 10 minutes. Let cool completely.

Remove the torta from the refrigerator at least 4 hours before serving and press the almonds lightly on the mascarpone-frosted top and rind. If you would like to cut the torta in half so you can put a portion on each of two cheese boards, do it while it is cold. Set the torta on its side so that the layers are face up, cover, and let come to room temperature before serving. If for dessert, serve with a dessert wine.

Makes 12 servings
Source: Western Dairy Council