How to make gorgonzola cheese at home. Ingredients 4 litres full cream milk 1.2 litre double cream A little DVI starter (see picture) Freeze dried Penicillium Roquefortii (see picture) 2 ml rennet sea salt. Use absolutely no more than 2% salt to total weight of cheese.
Prosciutto and Pesto Panini. Savor the big, bold Italian flavors of homemade pesto, roasted red peppers, prosciutto, and fontina cheese on this sandwich. Make it on a whole loaf of ciabatta and slice to serve four people.