A to Z of artisan cheese: Scooping Gorgonzola

While compiling the 2025 edition of Inspirational Cheese Retailers, a huge number of specialist cheese shops and delis told us their standout best-seller was scooping Gorgonzola.

Cheese as a dining occasion, whether used on grazing platters or melted into a fondue, has been soaring in the last 12 months, and this form of Gorgonzola, with its unctuously creamy texture and dramatic appearance, is certainly climbing up the food trend leaderboard on social media.

Carron Lodge director, Tom Rhodes, says the wholesaler’s sales of scooping Gorgonzola have more than tripled this year. “It’s without doubt been one of the standout trends we’ve seen, quickly moving from a niche product to something with broad appeal.”

The Cremoso scooping Gorgonzola range has gone down a storm with Carron Lodge customers, available in regular, truffle or pistachio varieties.

“I think part of the appeal is the theatre of it,” Tom continues. “Seeing the cheese being scooped adds a sense of occasion, and it allows shops to be directly involved in the process. It’s interactive and engaging, which makes it more than just a purchase – it becomes an experience.”

What is scooping Gorgonzola?

The proper name for this cheese is Gorgonzola al Cucchiaio – translating to ‘Gorgonzola with a spoon’.

Made with cow’s milk in Italy’s Lombardy region, the pasteurised cheese is processed in the same way as any other Gorgonzola, with the added step of removing the rind from the paste after 60 days. The cheese is aged for several weeks, allowing the processes of proteolysis and lipolysis to break down and soften it to the melting quality customers love.

Why is scooping Gorgonzola so popular right now?

Peter Pooley, owner of Cheese and Bees, says there’s something wonderfully indulgent about a soft, creamy blue cheese. Agreeing with Tom, he says, “Customers do enjoy the theatre of it. I think it gives people a feeling of a fresher and more special product. The Gorgonzola’s history, combined with its rich, buttery flavour, also suits the current appetite for comfort foods with a touch of luxury.”

Valentina Fine Foods’ Bruno Zoccola thinks scooping Gorgonzola is ‘having a moment’.

“It’s incredibly indulgent, visually striking, and offers a unique sensory experience,” he says, adding that customers are drawn to its texture and rich flavour. “It feels luxurious but approachable”, appealing to consumers’ desire for bold, authentic and artisan-driven products.

Watching a cheesemonger dip into the core of a Gorgonzola is part of the fun for customers, says Jessica Summer of Mouse & Grape. The product only being available in this format in delis and cheese shops could be one of the factors driving younger customers into speciality retail. If you’re not stocking it – you could be missing out!

“Unless you have a whole wheel at home, it is not something you can easily recreate yourself, which makes it feel special,” Jessica says. “It is also such a fun way of presenting the cheese, almost ice cream like.” At home customers can get creative with toppings, she thinks, such as drizzling with honey, scattering with fresh strawberries, adding a splash of balsamic, or even a few basil leaves. “It is interactive, playful and delicious.”

What should you look for when buying scooping Gorgonzola?

Bruno says the best variety will be glossy, with an almost buttery paste, and a good marbling of blue veining throughout. “The cheese should yield easily under gentle pressure and have a deep, creamy aroma – not overly ammoniated. A high-quality scooping Gorgonzola will be voluptuous, slightly sweet, and complex without being overly sharp.”

How should you display and care for scooping Gorgonzola?

With an average shelf life of around 60 days, it’s key to position this cheese so customers can see it, be intrigued by it, and ultimately buy it within a good timeframe.

Tom’s main advice for retailers is to ensure it’s properly sealed with a lid at the end of service, keeping it away from open, white-rinded cheeses. “It also benefits from being worked a little each day, which helps maintain the right texture, and makes it even more appealing for customers.”

Keep it in the box to maintain its shape, Jessica adds. “It works well displayed on top of the counter, especially in the cooler months. For serving, you can scoop it into ice cream pots with little spoons, which is a fun and memorable way to enjoy it.”

Peter likes to showcase his scooping Gorgonzola right in the centre of the counter, with a spoon in it, ready to serve. “It draws the eye immediately and sparks conversations,” he says. “Keeping the surface neat between scoops helps with visual appeal, and offering tasters is essential. It goes a long way in converting curiosity into sales.”

Temperature is everything, Bruno reveals. “Keep it cool – but not cold. We often bring it slightly closer to room temperature before serving so the texture is just right for scooping.”

Will interest in scooping Gorgonzola continue to grow?

“It is my absolute favourite cheese, so I certainly hope so,” says Jessica. “It is the kind of cheese that makes people smile, sticks in the mind for days afterwards, and is utterly addictive.”

Peter says the demand for cheeses with strong provenance and theatre in service isn’t going anywhere anytime soon. “I think scooped Gorgonzola really ticks those boxes. Also, the perception that there never seems to be enough will keep the demand high.”

What’s the best thing to pair with scooping Gorgonzola?

Peter suggests drizzling it with honey and using wedges of pear to scoop it straight from the pot. “The sweetness balances the tang beautifully. I also think it’s excellent simply spread on warm fruit loaf or plum bread.”

For Jessica, a glass of sparkling rose wine or lightly chilled red wine such as Lambrusco, works a treat. “The saltiness of the blue cheese enhances the fruit flavours in the wine, and the bubbles and acidity cut through the rich, creamy texture.”

Honey, figs and toasted walnuts are Bruno’s matches made in heaven for scooping Gorgonzola. “It melts like a dream into risotto or polenta, and makes a decadent topping for grilled peaches or pears,” he continues. “For something simple and stunning, I love it spread thickly on crusty bread with a drizzle of chestnut honey or aged balsamic – and a glass of red wine for good measure!”

What does scooping Gorgonzola taste like? Is it strong?

It’s basically an unrinded Gorgonzola Dolce. The blue is there, bringing a touch of salinity, but this cheese doesn’t have the pungency or piquancy of a Gorgonzola Piccante. It’s rich, slightly sweet and can have a wine-like fruity tang.

How long will scooping Gorgonzola last in the fridge?

Gorgonzola, generally lasts for three to four weeks if stored correctly, but ideally scooping Gorgonzola will be eaten by consumers within a few days of purchasing as their fridges don’t have the same controls as professional cheese counters. It’s sold at the peak of perfection, so enjoy it now!