Gorgonzola Butter

  • Level: Easy
  • Total: 2 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 2 cups
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2 sticks (1 cup) unsalted butter, at room temperature

1 cup crumbled Gorgonzola cheese, at room temperature 

2 tablespoons minced fresh thyme

2 tablespoons minced fresh rosemary

1 tablespoon minced fresh parsley

1 1/2 teaspoons kosher salt 

1 teaspoon crushed red pepper 

1 teaspoon freshly cracked black pepper 


  1. Add the butter and Gorgonzola to a medium bowl and mash together with a fork until both are fully incorporated. Add the thyme, rosemary, parsley, salt, crushed red pepper and black pepper and mix well.
  2. Dollop the butter mixture onto a large piece of parchment paper to form a log. Bring the top and bottom of the parchment ends together and fold down. Tighten and slightly roll to form a log with the butter, then twist each end. Refrigerate until firm, about 2 hours. The butter can be kept in the refrigerator for 1 week, or frozen for 2 to 3 months.