For each type and shape of cheese one should use a proper knife with a suitable blade and handle. For soft creamy cheese wheels and for blue cheeses like Gorgonzola and Roquefort, it’s recommended the use of spatulas to remove them from their packaging and place them on a plate. Alternatively, one could use a lyre cheese slicer or a metal wire with wooden handles at each end.
Before consumption, it’s advisable to keep the Gorgonzola at room temperature for at least half an hour to enhance its organoleptic characteristics and delicious taste.
For cheese sampling, one should use a circular wood cheese board, the so-called “clock”, where the different samples are arranged clockwise: from sweet and soft to spicy and hard. The Gorgonzola is usually placed in the middle, preferably accompanied by jam, honey or mustard.