Conference turris::cooks

    Hi,
    
    I am not sure, but I think gorgonzola is a green-veined cheese. 
    Somewhat like blue cheese but of a different strain of mold. You may be
    able to substitute blue for it but I feel that gorgonzola has a better
    taste.  
    
    Where are you located in the West Coast.  I live in the Santa Clara
    area and have no problem finding it. Safeway carries it I know for sure
    and most specialty stores in this area carry it.  If you are in this
    area maybe I can give you a few places to go.
    
    ida

    
    Hi,
    
    I live on the East Coast (Boston), however, I may be able to provide
    some help.  I used to work (many years agon when I was in high school) 
    at a nation-wide chain store called "Hickory Farms of Ohio" and they 
    carried gorgonzola cheese.  I remember this because I used to have to 
    cut it up and it had a very strong odor if I remember correctly. 
    
    I am not sure where the neares Hickory Farms would be to you, but you
    may want to check local shopping malls as that's where they usually are.
    
    Hope this helps,
    Sarah 

    
    
    Sarah,
    
    Thanks so much - there's a Hickory Farms near my house.  I never
    even thought of them!
    
    I'm wondering if the gorgonzola will be overpowering in this
    recipe.  It's fettucine with chicken and asparagus in a cream
    sauce with the cheese in the sauce.  Do you think this cheese
    will be too much??  Maybe I should just try it with freshly
    grated parmesan??
    
    Cherie
    

RE: .4

Gorgonzola is a green-veined cheese that I *think* is made from either goat's
or ewe's milk.  If I had to attempt a substitute, I'd try Roquefort first, and
if that isn't available, standard bleu cheese.

>    I'm wondering if the gorgonzola will be overpowering in this
>    recipe.  It's fettucine with chicken and asparagus in a cream
>    sauce with the cheese in the sauce.  Do you think this cheese
>    will be too much??  Maybe I should just try it with freshly
>    grated parmesan??

My guess is that the cooking will tame the pungency of the gorgonzola some.
Grated parmesan probably would come out too bland in a recipe that calls for
gorgonzola.  I'd try it with gorgonzola at least once before looking for blander
substitutes.

--PSW

    
    I've had mizithra cheese before and it's terrific!
    
    I got the recipe that calls for the gorgonzola from this
    notefile - somewhere!  Here it is:
    
    LINGUINE WITH CHICKEN AND ASPARAGUS
    
    1 lb skinless, boneless chicken breast
    1 lb fresh asparagus
    3/4 lb linguine or fettucine
    2 T unsalted butter
    salt and pepper
    3T finely chopped shalltos (or onions)
    1 c heavy cream
    1 t dried hot red pepper
    1/8 t nutmeg
    1/4 lb gorgonzola cheese
    2 T fresh tarragon or 1/2 t dried
    1/2 c grated parmesan
    
    1.  Cut chicken into thin strips
    2.  Cut off tough ends of asparagus.  Cut diagonally into 1"
        piieces.  Drop pieces briefly into boiling water and drain.
    3.  Cook pasta according to directions.
    4.  Meanwhile, melt butter in large saucepan.  Cook chicken in
        butter just until it turns white.  Add salt and pepper to taste.
    5.  Add asparagus and stir.  Add shallots and cook 30 seconds.  Add
        cream, hot pepper, nutmeg and stir.
    6.  Break the gorgonzola cheese into pieces and add it.  Cook just
        until cheese melts.  Add tarragon.
    7.  Drain pasta and add to sauce, mix well.  Serve w/parmesan on the
        side.
    
    Serves 4-6