One of my favorite treats is a fluffy pastry filled with luscious jam. A romance made in heaven, Gorgonzola Dolce and Apricot Up In The Moment creates this flavor sensation for you immediately. The pudgy quality of the sweet and salty gorgonzola is matched perfectly with the tangy and bright Blenheim apricot, a creamy dream of zing in every bite! The delicate and rounded tones of the almond extract hug the blue cheese and will certainly bring to mind a croissant right out of the oven, waiting to be feasted upon. In my ideal world, I would be sitting in a garden, the sun shining, with a china plate of Apricot Up In The Moment and Gorgonzola Dolce warming my appetite (and heart).
Looking for a slight variation on this pairing? Jamnation's Cheese Whiz recommends:
For a Fortissimo cheese try Stilton. Ever had white Stilton? While cheese purists may poo-poo this fruitcake of cheeses, you’d be hard pressed to disagree with the pairing of apricot and deep rich butter British blue. Go on, indulge yourself!
For a Local Cheese have some Big Rock Blue. A mellower blue than the previous one this lovely creamy salty cheese would be amazing melted on toast with a healthy portion of jam lovingly spread on top. Central Coast and Paso Robles bring the cheese to the yard!
For an Advanced Variation on this try Valdeon. You got yourself a triple-milk blue here, one that is funky and full of kicking cow, goat, and sheep. Pair this with the apricot and almond essence, and it’s like you’re eating a steak dinner (sans meat!). Valdeon is for those who really dig strong flavors, so be forewarned