Gorgonzola is made in the regions of Piedmont and Lombardy (Italy) from whole pasteurized cows milk to which is added bacteria.

Gorgonzola-Walnut Cheese Mold (Italian)
Source: Better Homes and Gardens
Makes 12

2 3-ounce packages cream cheese, softened
3 tablespoons dairy sour cream
4 teaspoons finely chopped onion
1 small clove garlic, minced
Assorted crackers
Pine nuts, walnuts, fresh cilantro, or fresh basil
1/3 cup Gorgonzola or other blue cheese (1-1/2 ounces)
2 tablespoons finely chopped toasted walnuts

Beat cream cheese and sour cream with electric mixer on low to medium speed until smooth. Stir in onion and garlic. Add 1/3 cup crumbled Gorgonzola or other blue cheese (1-1/2 ounces). Line a small mixing bowl or 6- to 10-ounce custard cup or mold with plastic wrap.

Spoon half of the cheese mixture evenly into a prepared bowl or mold. Sprinkle with 2 tablespoons finely chopped toasted walnuts. Top with remaining Gorgonzola mixture. Cover and refrigerate for 4 to 24 hours.

To serve, unmold cheese. Place on a platter and serve with crackers. Garnish with nuts, cilantro, chopped red peppers or basil.

Makes 12 servings.

Nutrition facts per serving:
calories: 71
total fat: 7g
saturated fat: 4g
cholesterol: 18mg
sodium: 91mg
carbohydrate: 1g
fiber: 0g
protein: 2g