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