On Wed, 12 Dec 2007 22:15:29 -0600, Sqwertz >
fired up random neurons and synapses to opine:

>On Wed, 12 Dec 2007 19:51:10 -0800, Terry Pulliam Burd wrote:
>
>> I sometimes think that I have the attention span of a cocker spaniel.
>> My Note to Self: when shredding/crumbling 1/4 cup of a very soft
>> cheese such as gorgonzola, do try to remember that if you pile 1/2 cup
>> of Fontina and 3/4 cup of parmigiano Reggiano, set the cheese aside to
>> attend to the rest of the dish, chances are that you're going to
>> return to the cheese and find the gorgonzola nearly squashed back into
>> its original form and have to re-shred/crumble it.
>
>Real gorgonzola doesn't shred or crumble (unless it's frozen).

It does if it's Gorgonzola piccante. Your "real" gorgonzola is likely
Gorgonzola Dolce, a younger cheese. I didn't specify, as most people
don't know the difference. Obviously.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


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