New cheese on the market: burgonzola

Say wine, snacks or haute cuisine and the gourmands of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: New cheese on the market: burgonzola.

Dream of cheese. Dream of soft, creamy burrata, the prettier big sister of mozzarella. And dream of gorgonzola, bold, spicy and creamy at the same time. And if you have your eyes closed, dream of the love child of those two. Can you see it? That's burgonzola, too good to be true.

Two brothers in Puglia, in the heel of Italy, made this brilliant discovery. They have tasted burrata, a cheese from the south, combined with gorgonzola from the north. Combined? Yes, literally: the gorgonzola is in the burrata. The result is wonderful: a creamy little cheese ball that, when you cut it open, glistens with blue-green mold cheese. The strong spicy flavor of the gorgonzola is softened by the burrata.

Inventor
Giovanni Visconti is the inventor. A customer of his cheese factory casually suggested the idea and Giovanni and his brother experimented, tasted and tested until the burgonzola was absolutely perfect. Unfortunately, it is not yet available in the Netherlands, we can only taste it at the brothers‘ cheese factory in Southern Italy. True cheese lovers put it on their ‘life goals‘ list and dream of the next vacation to Italy…