Wisconsin based BelGioioso Cheese won a total of six medals at the World Cheese Awards contest held November 23, 2011 in the UK. Three awards recognized the entire line of BelGioioso Gorgonzola cheeses. Their exceptional signature blue-veined cheese, BelGioioso CreamyGorg received a silver medal, Crumbly Gorgonzola a bronze medal and the newest addition, Crumbly Gorgonzola with Sheep’s Milk and its unique rich, creamy flavor, received a silver medal.

Try this recipe for Mac and Cheese with BelGioioso CreamyGorg and Prosciutto

1 lb. Rigatoni pasta
8 oz. BelGioioso CreamyGorg®
1/4 cup hot pasta water
1 Tbsp. BelGioioso Mascarpone
3 oz. prosciutto
Toasted breadcrumbs

Boil pasta in salted water until al dente. While pasta is boiling, cut Gorgonzola cheese into small cubes and place into a large sauce pan. Add 1/4 cup of the boiling pasta water to the cheese and stir over low heat to melt and create a sauce. Fresh cream may be added if a creamier sauce is desired.

Sauté chopped prosciutto until crisp; set aside. Drain pasta and toss with the gorgonzola sauce, BelGioioso Mascarpone and prosciutto. Serve immediately garnished with toasted breadcrumbs, if desired. Serves 8.