How to Gorgonzola Crema Emulsification

What You Need to Know

This technique involves heating the gorgonzola cheese and cream to a specific temperature, then slowly cooling them while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of cheese to cream.

This technique is unique to Italian cuisine and is often used as a topping for dishes like pasta and risotto.

Key Parameters

Steps

1. 1.

   Gnocchi alla Gorgonzola (Piedmont, Italy): Forms the velvety sauce coating the potato dumplings

2. 2.

   Risotto al Gorgonzola (Lombardy, Italy): Creates the creamy finish stirred into the rice

3. 3.

   Fonduta Valdostana (Aosta Valley, Italy): Base for the cheese fondue served with bread and vegetables

The Science

Primary Reaction

emulsification

Common Mistakes