In Venice I’ve come across this immensely indulgent and delectable treat Gorgonzola alla Panna, creamy gorgonzola dolce cheese layered with a thick cream. It would be an understatement to call it a gorgonzola log. It looks more of a neatly formed rectangular tart covered and beautifully decorated with cream. You can buy it per weight and that is how I often get it for us from “Casa del Parmiggiano” shop situated at the Rialto Market.
But with time I’ve also stumbled upon Torta con le Noci, Gorgonzola e Mascarpone (Layered Gorgonzola with Mascarpone and Walnuts) presented in a very similar, almost identical way to Gorgonzola alla Panna.
Both combinations, as you can imagine, are very delicate in flavour, rich and just irresistible.
Served on a fresh crunchy bread paired with sweet crisp pear slices and walnuts is just heaven.
A classic combination that works every time.
At home I prepare layered gorgonzola dolce with mascarpone, as mascarpone is easier to manage, not messy at all and the whole process is just a matter of assembling the ingredients.
Make sure to take both cheeses from the fridge a few minutes earlier. They will be creamier and easier to handle.
Smother a thin layer of mascarpone with a tablespoon on a serving plate (or a small wooden board) in the shape of your cheese log, either rectangular or circular.
Spoon over the base half of the gorgonzola and spread over a layer of the mascarpone (less than a half).
Now create another layer of the gorgonzola, cover with the remaining mascarpone, which should be enough to decorate the sides as well. Keep in a fridge for about one hour or so before serving.
Scatter roughly chopped walnuts all over to decorate and serve with the sliced pear and some bread.