Gorgonzola has many uses in cooking. It may be melted into risotto in the final stage of cooking. It may go well alongside polenta or used as a pizza or salad topping. It can be an accompaniment to crackers, pears, apples, peaches, nuts, raisins, or made into a sauce for chicken or beef. It is often crumbled and turned into fondue as well. It is best served with champagne, full-bodied red wines, and sweet red wines.