Gorgonzola Torte

Pungent, creamy, rindy, milky, sweet, smooth, hard, coarse, crumbly, soft. If chocolate and billowy clouds of confections are food of the goods, cheese is food of the earth.

I found this on Pinterest and followed the recipe to the grand Boulder Lovcavore blog which I have followed for years. I cut the recipe down because I needed to feed 5 and I thought it would never all get eaten. But I encourage you to look at the original recipe complete with the beautiful photos. Find it here. If you are feeding a crowd, I encourage you to go with the full recipe. Plus your slices will be much thicker and more welcoming.

It's sweet, earthy, creamy, spreadable and fulfills all tastebud requirements. It can be dressed down for sports and dressed up - for what? What do I say without sounding pretentious? Let's just say - it's a torte for all seasons.

Smear it on a pear, bread or crackers. I am thinking roasted figs (now sadly out of season) would make it sing.  And the next time - I'll leave off the extra sour cream. I don't need to calm the gorgonzola down. I like it assertive. I'm pleased. I have my mother's mouse gene. Blue cheeses do not scare me.

As noted, the original recipe has pecans which I lefty out because of allergies. But feel free to add them - the crunch and nutsy earth would be grand.

Ingredients
1-8 ounce package cream cheese
6 ounces Gorgonzola (Gorgonzola Dolce is very nice here... just saying)
1-1/4 cups sour cream (can use less if you decide not to add on the extra sour cream at end)
1/8 white pepper
1 egg
1/4 cup egg whites
1/4 cup scallions or chives

Preheat oven to 300 degrees F. Prep a 9-inch springform pan by buttering ( it or spraying it liberally).

Beat cream cheese and blue cheese until creamy. Add egg and beat. Add egg whites and beat. Mix in sour cream and lightly beat. Stir in white pepper and scallions/chives.

Pour into springform pan and bake for 30-35 minutes until knife inserted into middle comes out clean. Cool 5 minutes.

*Optional: I did this but didn't need to: add 3/4 cup of sour cream to top of torte. Bake for additional 5-10 minutes and cool and refrigerate for 3 hours - or preferably over night. Remove springform and slice and serve.

Writing all winter - for we do have winter. I blog and visit only 1 day per week. 2013 is different than 2012 but I endeavor to find all of you. There is writer's block as you can see.

And then they sleep on the computer and I melt.

Just as I wish the snow would melt.