Gorgonzola, Figs, Nuts and Marsala Wine Terrine

Author Notes

Gorgonzola terrine is an elegant recipe that you can serve at a buffet or as an appetizer, either with crackers or Italian ciabatta bread, and accompanied by nice glass of fruity white wine or an aged Port wine. This delight is also suitable as a cheese course in an important dinner. The pungent and distinct Gorgonzola flavor blends well with the sweetness and tenderness of the figs and the crunchy flavor of the nuts. This is a rich recipe, but there also a healthy side to it, of course!!!!. In fact figs are rich in fiber, vitamins and minerals while walnuts, in addition to vitamins and minerals, also pack high amounts of protein and omega-3 fatty acids, which as we know is beneficial to keeping your heart healthy and your cholesterol low. (At least this is something to balance out the gorgonzola!) With Italy’s reputation as the country of love and passion, it’s no wonder that a popular legend ascribes the origin of Gorgonzola cheese to a love story. One evening a young boy working as an apprentice in a dairy factory neglected his job, because he was “distracted” by a visit from his girlfriend and forgot to tend to his daily task. The next morning he found the milk curds covered by mold! He tried to cover his negligence mixing the curd from the day before with a new batch. He didn’t get rid of the mold, but the result was a new cheese never produced before and that now enjoys a solid and devoted following. This is, of course, only a legend to lend a little extra passion to this delicious cheese, which is made by adding a species of mold to fresh curd from whole pasteurized cow’s milk. It was already being produced in the Middle Ages, and its name comes from the town of origin, Gorgonzola, to the east of Milan. Nowadays several cities in Lombardy and a few in Piedmont are the main centers of Gorgonzola production. During these cold winter days I would also suggest enjoying sweet Gorgonzola spread on warm polenta. —Paola Lovisetti-Scamihorn