Gorgonzola Crumbles (Litehouse)
- Producer
- Litehouse Foods
- Country
- United States
- Region
- Idaho
- Weight
- 4 oz / 8 oz
- Website
- www.litehousefoods.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Rindless
- Style
- Blue
Litehouse has been specializing in salad dressings since the Hawkins family began selling their homemade versions out of the family’s restaurant in Hope, Idaho over 50 years ago. The company grew due to its largely successful Chunky Blue Cheese dressing, and in 2002 when its of blue cheese manufacturer went out of business, Litehouse hired its own cheesemaker and built its own cheese plant. In 2006 the family sold the company to its employees. Milk is sourced from partners at Country Morning Farms in Warden, Washington. Single source milk is vital to the quality and taste of the cheese, maintaining a consistency in fat content.
Gorgonzola wheels are produced using pasteurized cow’s milk and pierced with rods to allow the mold spores more air, increasing the blue veins. The cheese is aged for at least 100 days to bring out its full flavor, then it’s crumbled and packaged into a four-ounce container or an eight-ounce pouch.
Tasting Notes
These crumbles may be little, but they certainly exude that big, spicy blue cheese aroma characteristic of Gorgonzola. With a texture that’s semi-firm and crumbly upfront and creamy in the finish, the cheese has a flavor takes a second to kick in and then leaves a sharp tang in the back of the throat. Overall it’s sour and salty with notes of grass and lime.
Pairings
Pair Litehouse Gorgonzola Crumbles with a rich Cabernet, a fruity dessert wine or a Merlot with a bite. For beer pairings, try it with a hoppy IPA.
