Gorgonzola Rules!!

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I was invited to an event to taste and cook with Gorgonzola cheese held at L’Atelier des Chefs cooking school in the shadow of St Paul’s Cathederal in the City of London.

We were addressed and welcomed by Luca Arimatea from the Consortium of dairies who produce Gorgonzola to the east of Milan, Northern Italy.

With drinks we ate little Gorgonzola canapes, light, crunchy and delicious.
Éclair stuffed with gorgonzola topped with honey, bacon bits and crushed sunflower seeds

Then it was all hands to the decks (well cooking stations) as we proceeded in small groups to prepare and cook several recipes with Gorgonzola, both the soft creamy Dolce and the harder Piccante more blue veined and crumbly.

We made mini pork burgers with poached and caramelised pears and a good dollop of either of the cheeses (I chose the Dolce).

Pork and gorgonzola burger with caramelised pears

Next switch stations to make mini triangles using Brick pastry and a filling of finely chopped nuts, onion and butternut squash all sautéed till soft with a dollop of cheese before folding an pan frying for 2-3 minutes and serving with a beurre noisette.

Pastilla of Gorgonzola and butternut squash

A quick stop at the Gorgonzola Fondue section and carry on!

Fondue of gorgonzola, crusty bread and roasted potatoes

Following on from fondue to the beef section.

Bavette of beef with gorgonzola foam and sautéed purple spouting broccoli

A quick clear up

Then out came the puddings. Firstly a chocolate fountain (without Gorgonzola!) served with marshmallows,

Dark Chocolat Fountain

and a DIY Tiramisu

Classic Tiramisu

Remember it isn’t the real deal if it doesn’t have the logo and the ‘g’ on the pack!

Many thanks to Gorgonzola and L’Atelier des Chefs for a great evening and my take home pack. I didn’t receive any payment to write this account and all opinions are my own.