Gorgonzola

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Gor·gon·zo·la

 (gôr′gən-zō′lə)
n.
A pungent, blue-veined Italian cheese with a soft, crumbly texture, made of cow's milk.

[After Gorgonzola, a town of northern Italy.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Gorgonzola

(ˌɡɔːɡənˈzəʊlə) or

Gorgonzola cheese

n
(Cookery) a semihard blue-veined cheese of sharp flavour, made from pressed milk
[C19: named after Gorgonzola, Italian town where it originated]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

Gor•gon•zo•la

(ˌgɔr gənˈzoʊ lə)

n.
a strong, semisoft Italian cheese veined with mold.
[1875–80; after Gorgonzola, village in Italy]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.gorgonzola - Italian blue cheese
bleu, blue cheese - cheese containing a blue mold
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

Gorgonzola

nGorgonzola m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
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INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola cheese, olive oil, sea salt and black pepper METHOD: 1.
pasta master LASAGNE WITH SLOW COOKED FENNEL, SWEET LEEKS AND CHEESES INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola cheese, olive oil, sea salt and black pepper METHOD: 1.
We started giggling and we pasta master LASAGNE WITH SLOW COOKED FENNEL, SWEET LEEKS AND CHEESES INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola cheese, olive oil, sea salt and black pepper METHOD: 1.
COOKED INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola cheese, olive oil, sea salt and black pepper METHOD: 1.
pasta master LASAGNE WITH SLOW COOKED FENNEL, SWEET INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola cheese, olive oil, sea salt and black pepper METHOD: 1.
pasta er mast LASAGNE WITH SLOW COOKED FENNEL, SWEET LEEKS AND CHEESES INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola cheese, olive oil, sea salt and black pepper METHOD: 1.
Serves 8 to 10 Total time: 2 hours 20 minutes, plus cooling INGREDIENTS | |4 large leeks | | 3 bulbs of fennel | | 6 cloves of garlic | | 50g unsalted butter | | 1/2 a bunch of fresh thyme (15g) | 125ml Soave white wine | | 75g plain flour | | 1.5 litres whole milk | | 1 whole nutmeg, for grating | | 50g pecorino/Parmesan cheese | 100g Taleggio cheese | | 400g dried lasagne sheets 125g ball of mozzarella cheese | 100g Gorgonzola cheese olive oil 1 Trim and slice the leeks and fennel, then peel and finely chop the garlic.
The culinary route of Ecuador could take you from shrimp soup, spinach salad with raspberry, gorgonzola cheese and walnuts, quinoa with vegetables, fish in coconut sauce.
"They were then used either for dunking in soup or eaten by father with butter and Gorgonzola cheese and, although I am now 90, I can still remember the smell."
To begin, this culinary trip takes you on tour of shrimp soup, spinach salad with raspberry, gorgonzola cheese and walnuts, quinoa with vegetables, and fish in coconut sauce among others -- and these are just the starters.
Order Penne Con Pomodoro E Manzo (which is penne pasta with beef, artichokes, black olives, asparagus, chilli, and tomato sauces, or Deliziosa, a pizza of Danish mozzarella, tomato sauce, turkey bacon, and gorgonzola cheese on top.
Must-try starters include a salad with pears, Madagascan vanilla, prosciutto and gorgonzola cheese, shrimp with Asian pepper sauce, fresh pineapple and basil essence or halloumi with figs and Commandaria.