In the ancient Roman Empire travelers and guests were immediately offered olives, fruits, salted fish, olive oil, wine, and bread. These cheese coins are welcome tokens of hospitality.

Ingredients

• ¼ pound Gorgonzola cheese, crumbled
• 1 stick unsalted butter, room temperature
• 2 Tbs heavy cream
• 1 egg, with yolk and white separated
• 1 1/3 cups flour + flour for working the dough
• ¼ tsp dry mustard

Directions

1. Blend together the Gorgonzola cheese and butter until smooth and creamy.
2. Mix in the heavy cream and egg yolk, blend well.
3. Mix in the flour and mustard; blend well until the dough forms a ball.
4. Wrap and chill for at least one hour.
5. On a lightly floured board roll the dough into a log approximately 1 ½” thick.
6. Cut into ¼” coins with a floured knife.
7. Place on an ungreased cookie sheet and brush with beaten egg white.
8. Bake at 425F for about 7 minutes, until lightly browned and puffy.

Note: Gorgonzola cheese is made from whole cow's milk. The cheese is named after a village that was once outside the city of Milan. The city is now a suburb of Milan. Gorgonzola cheese was discovered accidentally from a blue-green mold growing on the cheese. It is frequently used in Italian cooking. A soft Gorgonzola is often served as a dessert and pairs well with many fruits.
True Gorgonzola cheese can only be made with the milk from two Italian regions, Lombardy and Piedmont. The milk cannot contain any anti-biotics or other additives that would hinder the mold growth. Gorgonzola cheese must age between three to six months to achieve the finest flavor.