Dairy gorgonzola is an Italian blue cheese with a salty flavor and strong bite. While this tofu-based version doesn’t fully capture the pungent quality of dairy gorgonzola, it has a tangy flavor that is wonderful when served on crackers or as a crumbled topping on salads, pizza, risotto or polenta. Be sure to use extra-firm water-packed block tofu for the proper dry, crumbly texture.
Line the form with plastic wrap or a double-layer of cheesecloth, being sure to leave some excess hanging over the sides. This will help lift the cheese from the form after firming.
Drain and press the tofu until it is not releasing any more liquid. It is essential to dry the tofu as much as possible for the proper texture. Crumble the tofu into a food processor.
Remove the metal lid from the jar of coconut oil and place the jar in a microwave. Heat just until the solid oil liquefies, about 30 seconds to 1 minute (this will depend upon the solidity of the coconut oil). Alternately, place the jar in about an inch of simmering water and melt the oil in the same manner. Measure ¼ cup and add to the food processor with the remaining ingredients except for the algae powder. Process the contents until very smooth.
Transfer the cheese mixture to a bowl. Dot the cheese in several spots with the algae powder and fold (rather than stir) the cheese over a few times to create swirls of blue-green color. Transfer the cheese to the lined form. Pack the mixture with the back of a spoon and smooth the surface as best you can. Cover with plastic wrap and refrigerate for a minimum of 8 hours. This will ensure that the coconut oil has completely solidified.
Lift the cheese from the container and slice or crumble as needed. Store the cheese wrapped in plastic wrap or in a zip-lock bag in the refrigerator. Because this cheese is made with miso, a fermented product, the flavor will continue to develop as it ages. Try aging the cheese for a minimum of one week before using for the best flavor.
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