Gorgonzola and Brie Torte

For years I’ve been making this recipe and bringing it to parties or having it at my own. Although I have to admit it’s a heart attack waiting to happen but incredibly delicious! Why not try it for your next get-together?

You can wrap the outside in walnuts, pecans, pine nuts, fresh herbs or just leave it plain. Whatever way you choose it will still be wonderful. Plus instead of dividing the layers with fresh herbs you can layer it with a basil pesto (posted here on my blog) or sundried tomato pesto. If you really wanted it to look like the holidays you could make two tortes and divide the recipe in small ramekins one layered with the basil (green) pesto and the other with the sundried tomato (red) pesto.

This is great served on crostini or any type of cracker or maybe you have a fun way you’d like to serve it. Please let us know. Whichever way you choose this is sure to be a hit.

Gorgonzola and Brie Torte

32 ounces cream cheese, divided
16 ounces butter, divided
8 ounces Brie, cut off rind
8 ounces Gorgonzola

Line an 8 inch springform pan with plastic wrap; set aside. Beat 16 ounces of cream cheese with 8 ounces of butter and Brie. Put in pan. Make a layer of chopped herbs. Beat remaining cream cheese with remaining butter and Gorgonzola. Top with herbs. Bring up sides of cellophane and wrap until ready to unmold. Chill until ready to serve.

If you don’t want to make such a large portion you can always divide the ingredients in 1/2 and mold it in ramekins.

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  1. Wow, you’re right about that Vicki, but it does sound amazing. The trick would be not to indulge too much, which I fear would be impossible since the flavours in your recipe would be too tempting for one taste alone.

  2. DO you use the crumbled gorgonzola ?

  3. Thank you! Schnucks does not carry it anymore as far as we have found out! We are going to give your recipe a try!  Looking forward to making it on Thanksgiving day!  

  4. I am so happy to have found this; I too was a fan of the Schnucks version but as I don’t live in STL anymore, I didn’t know if it was even still in stores.

    Question: what herbs do you use in the middle? Thank you!

  5. Hi Vicki. I am enjoying Brie and Gorganzola Torte from Dierberg’s. I suddenly thought to Google “Who invented…” this wonderful dip, and your name came up. I really didn’t know the recipe included butter, but I have always tried not to eat too much of this luscious treat. Many, many thanks to you.

    • Hi Julie,
      I know isn’t this recipe wonderful. I haven’t made it in ages.

      Many years ago before I started to teach cooking classes, Susan Manlin Katzman at the time, a St Louis Culinary Arts Teacher, created this recipe and shared it with Dierbergs. She taught this recipe at Kitchen Conservatory, a cooking school where I live in St Louis, Missouri. It’s always been one of my favorite recipes. 

      I haven’t seen Susan in years, but I still have many of her recipes. She was a great instructor; fun, knowledgeable and traveled extensively. On her return from trips she would share recipes she picked up on her travels, and share them in the St Louis Post Dispatch and in her cooking classes. 

      So glad you’re enjoying this recipe, as I’m sure Susan is as well. Thank you for letting me know. 

  6. Schnucks DOES carry the torte- in the cheese/ deli area at least at the storenear 141 & Clayton Rd in Town & Country

    • Yes I have seen it at several of the stores I’ve been at and I’m sure especially during the holidays. 

      The advantage of having the recipe is that you can create a large wheel in a springform pan vs what they sell in those pint containers for a fraction of the price. 

      Thanks for bringing that up since the last comment. I’m sure many would be interested in seeking it out for the holidays. 

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