Masgonzola blends the best of two Italian classics—lush, sweet mascarpone and mellow, creamy Gorgonzola dolce—into a layered cheese that’s spreadable, show-stopping, and wildly versatile. This guide breaks down exactly what masgonzola is, how to enjoy it, and the fastest ways to put it on your table.
Key takeaways
- Masgonzola = mascarpone + Gorgonzola dolce layered into a soft, spreadable torte.
- Tastes sweet-creamy with a gentle blue tang—great for boards and quick cooking.
- Pair with pears, figs, honey, walnut bread, and sparkling or lightly sweet wines.
What Is Masgonzola?
Masgonzola isn’t a single protected cheese; it’s a style—a torte made by layering mascarpone with Gorgonzola dolce. The mascarpone softens the blue’s sharpness, giving you a buttery, dessert-adjacent creaminess that still carries a hint of that classic Gorgonzola character.
You’ll find it sold as “Gorgonzola e Mascarpone,” “Mascarpone with Gorgonzola,” or branded layered tortes. If you like blue cheese a little but want something friendlier for guests, masgonzola is your new party trick.
How Masgonzola Is Made (and Why It’s Different)
Producers alternate thin layers of mild blue with mascarpone and allow the torte to settle and firm. Because the base blue is usually dolce (milder, creamier), the result is balanced and spreadable. This is not the same as straight Gorgonzola—think of it as a blend by layering, not a single curd cheese.
Taste, Texture & Nutrition
- Taste: sweet-creamy up front, finishing with a soft, savory blue note.
- Texture: plush and spreadable; holds shape when chilled, melts silkily when warm.
- Nutrition snapshot: rich in fat and protein like other soft/blues. Enjoy in modest portions if you’re tracking macros.
Masgonzola vs. Gorgonzola vs. Mascarpone
| Cheese | Type | Flavor | Texture | Best Uses |
|---|---|---|---|---|
| Masgonzola | Layered: mascarpone + Gorgonzola dolce | Sweet-creamy with gentle blue tang | Soft, spreadable | Cheese boards, crostini, quick sauces |
| Gorgonzola (dolce) | PDO Italian blue | Mild blue, buttery | Soft to semi-soft | Pasta, risotto, salads |
| Mascarpone | Fresh Italian cream cheese | Sweet, dairy-rich | Very soft, spreadable | Tiramisu, frostings, creamy sauces |
Best Pairings: Wine, Fruit & Bread
- Wine: Prosecco, Moscato d’Asti, Sauternes, or a plush Barbera/Zinfandel.
- Fruit & Condiments: pears, figs, grapes, dried apricot, honey, aged balsamic.
- Bread/Crackers: grilled sourdough, walnut bread, neutral water crackers.
- Charcuterie: prosciutto, speck, or mild salame.
Two Quick Masgonzola Recipes
1) 5-Minute Masgonzola Crostini
Serves 6–8 as an appetizer
- 1 small wedge (250–300 g) masgonzola
- 1 baguette, sliced and toasted
- 1 ripe pear, thinly sliced
- 2 tbsp honey (warm with a sprig of thyme, optional)
- To finish: toasted walnuts & cracked black pepper
- Spread masgonzola on warm crostini.
- Top with pear, a drizzle of honey, walnuts, and pepper. Serve immediately.
Why it wins: the sweet mascarpone layer makes fruit + honey pop without overwhelming blue skeptics.
2) Weeknight Masgonzola Pasta (15 minutes)
Serves 2–3
- 200 g pasta (spaghetti or rigatoni)
- 150 g masgonzola, room temperature
- 120 ml cream (or whole milk)
- 1 clove garlic, minced; kosher salt
- Finish: lemon zest, chopped parsley, black pepper
- Cook pasta in well-salted water.
- Warm cream with garlic; off heat, stir in masgonzola until smooth.
- Toss with pasta and a splash of cooking water. Finish with zest, parsley, and pepper.
Make it a meal: add sautéed mushrooms, peas, or crispy pancetta.
Buying Guide: What to Look For
- Labels like “Gorgonzola e Mascarpone” or “Mascarpone with Gorgonzola.”
- Clean, creamy aroma; distinct white-to-pale-blue striping.
- For boards, choose wedges that spread easily; for cooking, slightly firmer layers hold shape.
Storage & Serving Temperature
- Wrap in wax/parchment first, then loosely in foil to let it breathe.
- Refrigerate in the cheese drawer; finish within 5–7 days of opening.
- Bring to room temp 20–30 minutes before serving for peak texture.
Masgonzola FAQs
Is masgonzola the same as Gorgonzola?
No. Gorgonzola is a protected Italian blue; masgonzola is a layered torte of mascarpone and Gorgonzola dolce.
Can I make masgonzola at home?
Yes. Gently sandwich slices of Gorgonzola dolce with mascarpone to create neat layers; chill to firm, then slice or spread.
Does masgonzola work in desserts?
Absolutely—try it with honey, pistachio, and poached pears, or layer into a no-bake torte with savoiardi.
What can I substitute?
Use a mild blue (e.g., Danish style) for the blue component; whipped cream cheese can sub for mascarpone in a pinch (less luxurious, but workable).
