Gorgonzola Picante is a style of cow's milk blue cheese that uses Penicillium Glaucum, whereas most blue cheeses use Penicillium Roqueforti. It is regulated in the EU such that only the few provinces in northern Italy where it is traditionally made are allowed to produce it and label it as Gorgonzola Picante. Initially the Penicillium Glaucum is added, the curds are put into canvas-lined molds, and the cheese is salted. About a week later holes are poked through in order to allow oxygen to enter and the mold to develop. It is aged for about a year. There is a similar type of cheese called Gorgonzola Dolce, which is aged a much shorter time and is therefore much milder. Gorgonzola Picante is fairly strong in taste, yet creamy and somewhat smooth in texture. There is a hint of a sweet and tangy Brie-like taste. I bought some yesterday and couldn't get enough of it. You don't need anything else but some bread or a cracker, although I imagine it would be very good in any recipe that calls for blue cheese. It is currently available in NYC at East Village Cheese for the amazing price of $2.99 and pound.

-Aaron

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