I have added spinach into my recipe as I like the added texture, flavour and colour this fantastic veggie adds to anything you throw it into.

Use whatever pasta you want, I prefer spaghetti or linguine but use whatever you have in the cupboard and spoil yourself buying quality ingredients to make the dish.

Gorgonzola & Walnut Pasta

Serves 2

Ingredients

• 200g Gorgonzola
• 2 large tablespoons crème fresh (or 150-200ml cream)
• 1 x clove garlic
• 200g pasta
• 50g walnuts
• 100g fresh spinach
• Salt and pepper

Method

Get your pasta on and we want it al dente. While it’s cooking chop you walnuts into smallish pieces and toss them into a dry frying pan, on a medium heat toast them for about 5 minutes. We want them to release more flavour.

Crush your garlic into the crème fresh (or cream) and on a low heat add the gorgonzola either diced up or crumbled in.

In a separate pan or bowl add the spinach a kettle of boiling water onto it. Give it 5 minutes then drain completely.

Slowly let the cheese melt and keep stirring, but do not let it go anywhere near boiling. If it gets too hot it may well split…what a waste.

Once fully melted in add the rest of the ingredients with a good pinch of salt and pepper. Keep stirring it to keep the consistency.

You pasta should be done by now so drain thoroughly and add to you pan of sauce and mix through.

Serve immediately, preferably with a good glass of wine.

Tell me how this worked out for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post Gorgonzola & Walnut Pasta Recipe appeared first on Food on the Blog. Post by The Food Curator

Asiago is a traditional cow’s milk cheese produced for hundreds of years in the north east of Italy. To this day the cheese is not mass produced, this is a product made with care and attention and it was made clear the importance of human intervention during the process to ensure a product worthy of its DOP certification.

We tried 3 different ages of the cheese from fresh to 18 month old, the fresh cheese begin soft in texture with a good creamy flavour, medium aged becoming firmer and ‘nuttier’ to the fully matured which maintained its creaminess but had the crystal like umami just like you find in vintage Cheddar. A very delicious and versatile cheese indeed, as we were to find out…

All the cheeses were served with some unusual half bread half biscuit Italian accompaniments known as tigelle, look them up they’re very nice and something different to serve with your next cheese board!

We then tried some dishes which included the cheeses in different ways, from canapes using the tigelle mentioned above, to ravioli to octopus in cheese sauce, it was a great menu which showed off the flavours, textures and matchings theses classic Italian cheeses are capable of.

Asiago is available at various Italian delicatessens across the country, more exclusive grocers including Harrods and at selected Tesco stores.

It’s well worth seeking out, as everyone loves to try something new especially when it’s an artisan Italian product that is steeped in history.

Please remember to tell me in the comments below if you have tried Asiago or have found it near you after reading this article!

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post Asiago the Italian Cheese you need to try! appeared first on Food on the Blog. Post by The Food Curator

Let me explain…

Once I was asked what my favourite film was, it seemed easy – Bladerunner. But when it was added it would be to only film I keep and watch forever it changed instantly. My initial choice was usurped by the movie ‘Some like it hot’. I think I could easily live with that light hearted romp being the only film at my disposal, rather than the dark, melancholic sci-fi which would have been my instant choice of favourite film.

It’s the same with cheese, the cheese which you couldn’t live without (cheddar anyone?) is not the same as your favourite.

I’ve obviously mentioned cheddar as it’s the single most popular cheese and I for one can’t imagine a world without it.

What I would like to know is that favourite cheese which is a real treat when you eat it, and there are just so many to choose from…

Rich and creamy, the soft French cheeses are dear to my heart whether it’s a brie, camembert or Reblochon. These soft cheeses just go so perfectly with a good bottle of wine and a stick of French bread. Together they are a perfect picnic ready to happen!

The great British hard cheeses go beyond cheddar, with red Leicester and Double Gloucester being an excellent alternative on cheese on toast.

Those wonderful crumbly cheeses like Caerphilly and Wensleydale are simply delicious and are much more versatile than people think.

There are goats and sheep cheeses with a sharper flavour and a whole different taste spectrum but give a creaminess that’s hard to beat.

Interesting smells abound with the likes of ‘stinking bishop’. If you have not tried it give it a go!

Then we get to the granddaddies, the blue cheeses. What would Christmas be without a good Stilton on the table?

Some people don’t like blue cheese, I can’t understand why. The depth of flavour is amazing whether it’s a crumbly gorgonzola or a creamy soft dolcelatte.

This is where I come to my favourite. It’s a treat and I love it when I’m in the mood for a cheese blow out.

Sorry Britain but I cross the channel for my star cheese, it’s Roquefort. The rich creaminess from the sheep milk marries with the intense blue flavour perfectly for me.

There are so many cheeses and I have only mentioned a few, only skimming the surface of the world of cheese.

Sorry if I missed yours out…

Just remember to tell me your favourite in the comments below and lets hear it for cheese!

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post What’s your favourite cheese? appeared first on Food on the Blog. Post by The Food Curator