Gorgonzola has rapidly become one of our favorite cheeses. We cook with it, we eat it after dinner as a cheese course with wine or port, and we always have it on hand. Much of the reason for this is because we are fortunate enough to live close to one of the top Gorgonzola producers, Hook’s Cheese, in Mineral Point, WI. Read more about them here!

So, what did I do with my latest hunk of Hooks Gorgonzola cheese?

First, I made a Gorgonzola Buffalo Burger. Lean, grilled to perfection, then liberally topped with fresh spring greens (heavy on the arugula!), bruchetta and gorgonzola, this burger can quickly become addicting. Put the gorgonzola on the burger while it is still on the grill so that it becomes a bit oozy. You won’t regret it!

The next thing that I really like to do with gorgonzola is create a gorgonzola compound butter. It’s easy to do. You merely need to take a stick of softened butter and 3/4 of pound of slightly softened gorgonzola. Blend it in your food processor and add your ingredients of choice to the blending. For this particular butter, I added scallions and garlic. Spoon it out of the food processor and onto a sheet of saran wrap. Hand roll it into a log and put it in the refrigerator.

Once you’ve done this, there a plethora of uses for the compound butter. Once such use is to simply glop it on top of a nice, thick, juicy grilled New York Strip (below). You can also use it as a butter spread, or you can toss it in some hot pasta for a quick, simple sauce.