Gorgonzola and Fontina: Gorgonzola and fontina are two northern Italian cheeses often combined with mozzarella and Parmesan on pizza quattro formaggi.
How it is used
Gorgonzola is a creamy blue cheese from Lombardy and Piedmont, with a sharp, tangy flavor that melts into pizza. Fontina is a semi-soft cow milk cheese from the Aosta Valley in the Alps, with a mild, nutty taste and excellent melting qualities. Use small amounts of gorgonzola, since its flavor is strong. Mozzarella adds stretch, Parmesan adds salty depth.
Background
Both cheeses come from northern Italy and have been made for centuries, and both have protected designations of origin for authentic versions. Details of their origins vary by account.
Buying and storing
Keep both in the refrigerator wrapped in wax or parchment paper, then in a loose bag. Gorgonzola keeps for a couple of weeks. Bring cheeses to room temperature before use for better melting.
Good to know
Blue cheese contains mold cultures and is usually made with animal rennet. Pregnant women are often advised to avoid soft and blue cheeses unless cooked until steaming hot or pasteurized; follow local guidance. Substitute taleggio or extra mozzarella for fontina.