Rule of thumb: The thinner the pasta, the thinner the sauce - The thicker the sauce, the thicker the pasta!

Macaroni & cheese. Is that the favorite of American comfort foods? Well, Swedish kids like sausage with macaronies and ketchup better.

INGREDIENTS:
Serves 4
* 4 dl crème fraiche
* 280 grams Gorgonzola
* 300 grams bacon
* freshly ground black pepper

METHOD:
1. Bring crème fraiche to the boil.
2. Stir in crumbled Gorgonzola.
3. Mash with the back of a spoon (small lumps doesn´t matter)
5. Using a pair of scissors, cut the bacon into small strips.
6. Heat a large frying pan.
7. Cook the bacon crispy and golden brown over high heat for 4-5 minutes.
8. Remove from the pan and drain on kitchen paper.
9. Sprinkle the bacon and freshly ground pepper over the sauce.

Practically all cheeses, whether they are hard or creamy, yellow or blue molded, sliced or grated, add a special flavor to most dishes. The Italian Gorgonzola cheese is something to bear in mind when you want to add a special cheesy flavor to a dish. For instance, a small piece of Gorgonzola cheese on top of a grilled steak may be a substitute for herb or garlic butter.

The blue mold Gorgonzola cheese is made from cow´s milk. It has a a semi-hard, crumbly texture and a piquant flavor; somewhat similar to the French Roquefort cheese, and the English Stilton cheese, but Gorgonzola cheese is milder.

Roquefort cheese has a more pungent taste, though I don´t like it. Stilton cheese on the other hand is saltier than both the Roquefort and Gorgonzola cheese. Other gourmet cheeses in this category are Bleu des causses, Bleu de bresse, Cabrales, Maytag, Danablu and Blue dorset.

“Ädelost” is a blue mold cheese from Sweden. It is made from pasteurized cow’s milk (literally translated: “Noble-cheese”). Used as a table cheese as it is, in creamy sauces, salads or desserts with crackers, fruits and wine.

Mold is usually considered an unwelcome intruder in our food.
Blue mold cheeses are exceptions. They are permeated with penicillin. Penicillin roqueforti is the blue mold most commonly used in today’s blue cheeses. However, they contain relatively small levels of antibiotic mold. My husband has a penicillin allergy. He has never had any reaction to blue cheese mold.

Source: My Recipes