Masgonzola is a layered Italian cheese made by spreading fresh mascarpone over slabs of Gorgonzola Dolce and aging the combination. This creates a unique flavor profile that balances the tangy, blue-veined intensity of Gorgonzola with the rich, creamy sweetness of mascarpone, resulting in a milder yet complex cheese perfect for both cooking and cheese boards.
Have you ever wondered what happens when two of Italy’s most beloved cheeses join forces? Masgonzola combines the creamy richness of mascarpone with the bold, tangy character of Gorgonzola Dolce. This layered cheese offers a softer introduction to blue cheese for those who find traditional Gorgonzola too intense, while still delivering enough complexity to satisfy experienced cheese lovers.
You’ll discover what makes this cheese special, how it’s made, and the best ways to enjoy it in your kitchen.
What Makes Masgonzola Different From Other Cheeses
Masgonzola stands apart because of its unique construction method. Cheesemakers layer fresh mascarpone between or over slabs of Gorgonzola Dolce, then age the combination to allow the flavors to meld. The result is a cheese that looks striking when cut, revealing distinct creamy white and blue-veined layers.
The mascarpone layer acts as a buffer, softening the sharp, piquant notes typical of blue cheese. You get the earthy, slightly spicy flavor of Gorgonzola without the overwhelming punch. The aging process, typically 60 to 90 days, allows the two cheeses to develop a cohesive taste while maintaining their individual characteristics.
This dual-layer approach creates a texture contrast, too. The mascarpone remains silky and spreadable, while the Gorgonzola provides a slightly crumbly, dense structure. When you taste them together, the fat content from the mascarpone (around 75% butterfat) coats your palate and mellows the blue cheese’s intensity.
The Italian Origins of This Layered Cheese
Both parent cheeses in Masgonzola come from Northern Italy’s Lombardy region. Gorgonzola dates back to the 11th century and takes its name from a town near Milan. Mascarpone, developed in the late 16th century, originated in the provinces of Lodi and Abbiategrasso.
The creation of Masgonzola is more recent, emerging as cheesemakers experimented with combining regional specialties. While exact origin dates are unclear, this cheese gained popularity in Italian specialty shops during the late 20th century as consumers sought milder blue cheese options.
Traditional production still happens in small batches by artisan producers. The process requires careful timing, since mascarpone must be fresh and Gorgonzola Dolce needs to be at the right stage of aging before layering begins.
How Masgonzola Is Made: The Layering Process
Creating Masgonzola requires precision and patience. Here’s how producers craft this cheese:
- Start with wheels or slabs of Gorgonzola Dolce that have already undergone initial aging
- Spread a thick layer of freshly made mascarpone directly onto the Gorgonzola surface
- Stack additional layers if creating a multi-tier version
- Wrap the combined cheese and place it in temperature-controlled aging rooms
- Monitor humidity levels (typically 85-90%) to prevent drying
- Age for 60-90 days while the flavors integrate
The Gorgonzola Dolce used in quality Masgonzola contains Penicillium glaucum cultures that create the characteristic blue-green veins. During the aging period, these cultures remain active but don’t penetrate the mascarpone layer significantly. The mascarpone’s high fat content acts as a natural barrier.
Temperature control matters greatly. Producers keep aging rooms between 39-46°F to slow the aging process and maintain the mascarpone’s creamy consistency. Too warm, and the mascarpone can separate; too cold, and flavor development stalls.
Flavor Profile: What to Expect
When you first taste Masgonzola, you’ll notice sweetness before any blue cheese bite arrives. The mascarpone introduces buttery, slightly sweet notes that remind you of fresh cream or butter. Then the Gorgonzola emerges with earthy, mushroom-like undertones and a gentle, tangy finish.
The blue mold contributes subtle peppery and mineral notes without the sharp ammonia smell that puts some people off traditional blue cheeses. According to cheese experts, the fat content in mascarpone actually binds with the compounds responsible for blue cheese’s pungency, creating a smoother tasting experience.
You might detect hints of nuts, particularly hazelnuts or walnuts, along with a slight saltiness. The finish is creamy and lingering rather than sharp. As the cheese reaches room temperature, the flavors become more pronounced and the texture turns almost spoonable.
Best Ways to Serve and Enjoy Masgonzola
Masgonzola shines when served at room temperature, which takes about 45 minutes after removing it from the refrigerator. The mascarpone layer softens beautifully, making it perfect for spreading.
Cheese Board Ideas:
- Pair with fresh figs, pears, or honey for a sweet contrast
- Add toasted walnuts or hazelnuts for textural variety
- Serve alongside mild crackers or crusty Italian bread
- Include honeycomb or fig jam as accompaniments
Cooking Applications:
- Melt over grilled steak or pork chops during the last minute of cooking
- Stir into warm pasta with olive oil and black pepper
- Spread on pizza after baking for a creamy finish
- Mix into risotto just before serving
For wine pairings, choose bottles that complement both the richness and the blue cheese character. Sweet dessert wines like Vin Santo or Moscato d’Asti work well. If you prefer red wine, opt for a fruity Dolcetto or light Barbera. The sweetness balances the tangy elements while the acidity cuts through the fat.
Nutritional Information and Storage Tips
Masgonzola is calorie-dense due to its high fat content. A typical 1-ounce (28g) serving contains approximately:
- 110-130 calories
- 10-12g of fat
- 5-6g of saturated fat
- 4-5g of protein
- 15-20mg of cholesterol
- 200-250mg of sodium
The cheese provides calcium, vitamin A, and beneficial probiotics from the aging process. However, the high saturated fat and sodium content means you should enjoy it in moderation, especially if you’re monitoring heart health or blood pressure.
Storage Guidelines:
- Keep wrapped tightly in wax paper or cheese paper, not plastic wrap
- Store in the vegetable drawer of your refrigerator (warmer than other sections)
- Consume within 5-7 days after opening for best quality
- Check for off odors or excessive moisture before eating
- Freeze only if necessary; texture will change upon thawing
Never store Masgonzola in airtight plastic containers. The cheese needs to breathe slightly to maintain a proper moisture balance. If you notice the mascarpone layer separating or becoming watery, consume the cheese quickly or discard it.
Where to Buy Masgonzola and What to Look For
Finding Masgonzola can be challenging since it’s a specialty item. Your best options include:
- Italian specialty food stores and delicatessens
- High-end grocery stores with dedicated cheese counters
- Online gourmet retailers that ship perishables with proper cooling
- Cheese shops that focus on imported European products
When shopping, look for cheese that shows distinct layers when cut. The mascarpone should appear creamy white without yellowing or separation. The Gorgonzola layer should have evenly distributed blue-green veining throughout. Avoid any cheese with pink or orange discoloration, which indicates unwanted bacterial growth.
Ask to taste before buying if possible. The cheese should smell pleasantly creamy with only a mild blue cheese aroma. Strong ammonia smells suggest over-aging or improper storage.
Expect to pay $18-$28 per pound, depending on your location and the producer. Artisan versions cost more than commercial productions but often offer superior flavor and texture.
FAQs
Can I make Masgonzola at home?
Creating authentic Masgonzola requires aging facilities with precise temperature and humidity control. However, you can make a simple version by layering store-bought mascarpone with crumbled Gorgonzola Dolce, wrapping it tightly, and refrigerating for a few days. This won’t replicate the aged complexity but offers a similar flavor combination.
Is Masgonzola safe during pregnancy?
Both mascarpone and Gorgonzola are typically made from pasteurized milk in commercial productions, making them safe for pregnant women. Always check the label to confirm pasteurization, or ask your cheesemonger. Avoid unpasteurized versions during pregnancy due to Listeria risk.
How does it compare to Torta di Gorgonzola?
Torta di Gorgonzola also layers Gorgonzola with mascarpone but typically includes additional ingredients like herbs, nuts, or other cheeses. Masgonzola focuses purely on the Gorgonzola-mascarpone combination without additions. Torta versions are often more decorative with multiple thin layers.
What’s the difference between Gorgonzola Dolce and Piccante?
Gorgonzola Dolce (sweet) ages for 60-90 days and has a softer, creamier texture with a milder flavor. Gorgonzola Piccante (spicy) ages 90+ days, resulting in a firmer, more crumbly texture and sharper, more pungent taste. Masgonzola uses Dolce because its gentler flavor profile complements the mascarpone better.
Can I substitute other blue cheeses?
You can experiment with milder blue cheeses like Cambozola or young Roquefort, but the flavor profile will change significantly. Gorgonzola Dolce has specific characteristics that make it ideal for this combination. Stronger blues like Stilton or aged Roquefort may overpower the mascarpone.