Pears with Gorgonzola cheese, hazelnuts and honey

[delissimo]

I continue to use the products from my Italian baskets, and the queue - Gorgonzola cheese. I really love all these delicious cheeses with mold ! Despite the smell (sometimes!) which repels many of us , this product is capable to turn the taste of food.

Comments

[full_metal_ox]

Since I happen to share your fondness for bleu funk, that looks like sheer deliciosity; I particularly like this sort of cheese with Japanese nashi pear, although that's unlikely to be part of an Italian basket.

Something else you might try is combining your Gorgonzola with shards of an intense dark chocolate; an astonishingly cheap windfall of Norwegian Blue some years ago inspired me to ad-lib a similar pairing.

[delissimo]

Wow ! I would like to try it :)

[yui_hime]

Somebody here a while back linked an article about how food scientists are a thing and found strong cheese and dark chocolate a good flavor pairing. I must lament that I still have yet to try it, mostly because strong cheese and good quality dark chocolate tend to cost money and I'm still not used to actually having money.

[full_metal_ox]

I stress the phrase "astonishingly cheap windfall"--some years ago, my brother and I found whole wheels of Norwegian Blue for $.99/lb in the clearance section at Jungle Jim's (a pilgrimage site for Southwest Ohio foodies); this inspired parallel blue cheese binges, most of his topping steaks and dressing salads and most of mine seasoning soups and partneriing fruit.

[yui_hime]

delissimo, I am amazed by your food photography skills! Everything you prepare looks so tasty, even when the recipes are so simple! (the pasta salad went over well, BTW-- we didn't have farfalle on hand, but we did have some campanelle which had a similar texture)

[delissimo]

Thank you so much for response, very nice to hear it :)