Gorgonzola is a veined Italian Blue Cheese from the Lombardy region.Gorgonzola Stuffed Celery
8 ounces cream cheese
8 ounces Gorgonzola
1 whole bunch celery hearts
1/2 cup crushed walnuts (oops! I added this after I got the picture!)
Mix the 2 cheeses in a processor or mixer until creamy. Clean and cut the celery into 3 inch pieces. Fill each with some cheese. Sprinkle some walnuts on top.
Serve these straight from the fridge as Gorgonzola is best served cold.
Cheese Tray: Gorgonzola likes to be served cool so a marble cutting board helps keep it at the right temperature. Pears go well with this sharp salty cheese. If you want to serve a wine a full bodied powerful red like a Chianti goes perfectly!