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- Appearance: Creamy ivory with greenish-blue veins and a rusty brown, inedible rind
- Texture: Creamy and soft, spreadable
- Variety: Italian
- Milk Type: Cow
- Pair with: Red wine, such as Pinot Noir, Merlot or Zinfandel; dessert wine, such as Port or Late Harvest Riesling
- Serving suggestions: Spoon Gorgonzola into a small saute' pan; melt and toss with hot pasta, toasted pecans and sliced pears. Cube Gorgonzola and stir into risotto made with red wine, mushrooms and herbs.
North Hendren Co-op Dairy, located about two miles north of Willard, Wisconsin, has been in the cheese business since 1923. In 2001 the North Hendren Co-op decided to go into a niche market and manufacture Premium Blue Vein Cheeses, including Blue Cheese & Gorgonzola Cheese. The dairy is a small local nonprofit cooperative with the dairy farmers as owners. The plant was rebuilt to make way for the new manufacturing process.
Both Blue and Gorgonzola Cheese are made with individuality and their recipes are well guarded. We're not one of the largest, but we produce quality products. The milk we use is also farmer certified rBGH free.
One of the reasons the dairy's cheese is higher quality is that they use fresh milk. It is due to these high standards of quality that North Hendren's Blue Cheese and Gorgonzola Cheese have won numerous awards nation wide in their first six years of production. What also makes North Hendren special are the employees and farmers who are the key to the operation and work together as a team to produce our award winning product!
Copy courtesy of North Hendren Co-op Dairy.
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