A story of cheeses
I can remember the days when Mascarpone was not well known and Gorgonzola impossible to get. Adelaide particularly lagged behind in making these marvels of the cheese world generally available. I remember moving to Sydney and 2000 and finding not only that marscapone was available in the local supermarket, but that there were a range of brands to choose from. Truly, I thought that I had reached cheese heaven. No more driving for 30 mins each way to get a tub of cheese for the weekend.
Today, well both Mascarpone and gorgonzola are passe, the fashion has passed. But still, I love them both. You can buy them layered together if you hunt around, but back in 1999 it was quite innovative and I recall many a dinner guest looking askance as I dolloped them both onto gorgeously baked plums.
I laughed when I read my intro to this recipe. Cheese before dessert? Oh how scandalous! We have come a looooong way.
Mascarpone and Gorgonzola Torte
Mascarpone is so yummy. Use it instead of cream on or in anything. It is especially great on baked fruit. It matches well with any creamy blue cheese – try the combination with fresh, halved plums, for example. Oh, by the way, eat cheese post main course before desert, in the French fashion. Eating cheese before a large meal in the Australian fashion is a huge mistake, in my books. It is for slow and enjoyable eating, not for gorging because you are hungry, and then feel satisfied and can’t enjoy the meal…
This recipe blends the marscapone with the blue. It is great!
|250 g Mascarpone||400 g gorgonzola or other piquant, creamy blue cheese|
Line a 7 inch pie mould with baking paper or foil. Have all cheeses at room temperature or slightly warm. Divide the blue cheese into three. Divide the marscapone into two. Press the blue cheese evenly across the base. Follow with half the marscapone. Cover and chill to firm. Repeat this process. Finish then with a layer of blue cheese. Cover again and leave with a small weight on the top overnight. Serve in wedges.