Origin of GorgonzolaIt, after Gorgonzola, town in Italy near Milan
A pungent, blue-veined Italian cheese with a soft, crumbly texture, made of cow's milk.
Origin of GorgonzolaAfter Gorgonzola , a town of northern Italy
(countable and uncountable, plural gorgonzolas)
- Remove the steaks from heat and sprinkle with the gorgonzola mixture.
- Pine nuts, gorgonzola cheese, and pears - This simple combination is rich and savory, with just a touch of sweetness from the pears.
- Place the steaks in the hot oven for 4-5 minutes to allow the gorgonzola to start to melt and the steaks to cook slightly.
- She had prepared tenderloin tips gorgonzola over pasta.
- You may start with one of eight or more appetizers including gorgonzola crostini with roasted red peppers and capers.