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A smooth, creamy cow's milk blue cheese from Piedmont with a distinctive strong, tangy flavour. Gorgonzola can be enjoyed in many ways. It adds flavour when melted on to a risotto in the final stages of cooking, and goes very well with short pasta such as penne or rigatoni; it is also one of the four soft cheeses used for the traditional pizza ai quattro formaggi. Or just enjoy it on its own with warm, full-bodied red wine such as a good Barolo, Barbaresco, or Chianti Classico Riserva.