GORGONZOLA PDO

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GORGONZOLA PDO

Product Description

Gorgonzola PDO is a soft cheese, with bluish-green marbling. Gorgonzola PDO must be wrapped in aluminum foil bearing the letter “G” of the Consortium, otherwise it is not the real product.

Type of Milk: Cow.

Production Area: Gorgonzola PDO is entirely produced within the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Varese and Monza in the Lombardy region, within the provinces of Biella, Cuneo, Vercelli, Novara, Verbano-Cusio-Ossola and the territory of 31 municipal areas in the Province of Alessandria in the Piedmont region.

Appearance and Taste: Gorgonzola PDO has a cylindrical shape with flat surfaces. The raw paste is a white and straw-yellow color, marbled with characteristic bluish-green veins of mold. Flavor varies from sweet to slightly or very piquant.

Origins: Gorgonzola PDO was born in a homonymous city near Milan, more than eleven centuries ago. This area, thanks to its particular climatic conditions and efficient irrigation system, featured stable pastures and high quality fodder which favored the production of milk. The production of this cheese increased during the 1500ies, when was brought to Milan in order to be sold. The maturation process took place in the natural caves of Valsassina.

Production: Gorgonzola PDO is obtained by using exclusively pasteurized whole cow’s milk, which is accompanied by lactic ferments, rennet and spores of penicillin. After the coagulation, the curd is left to rest to allow the loss of serum. The maturation period lasts for a minimum of 50 days for the large forms of Gorgonzola PDO, 60 days for the small form, and 80 days for the medium one. Aging takes place in an environment with a temperature of 36-45ºF. After 3 weeks of maturation, the process of drilling, through large metal needle, takes place: air can penetrate the cheese to develop the crops and give life to the unmistakable Gorgonzola PDO blue or green veins.

Gastronomy: Gorgonzola PDO is a great table cheese, very good to be eaten alone or as a key ingredient of many recipes and sauces. This cheese is rich of minerals and vitamins and, according to recent scientific researches, Gorgonzola PDO is digestible even for people with food intolerances. Gorgonzola PDO must be stored in the fridge, covered with aluminum paper. Suggested Wine Pairings: Barolo

Consorzio per la Tutela del Formaggio Gorgonzola DOP

Via Andrea Costa, 5/c - 28100 NOVARA
0321 626 613 - info@gorgonzola.com
Website

RECIPES

CHICKEN BITES WITH GORGONZOLA PDO

Gorgonzola PDO is a soft cheese, with bluish-green marbling. Taste the sweet one, melted with chicken.

MINI WELSH BEEF BURGERS WITH GORGONZOLA PDO

In this recipe we taste the soft piquant Gorgonzola PDO and Aceto Balsamico di Modena PGI, with its well-balanced taste between sweet and sour.

PROSCIUTTO DI PARMA PDO WRAPPED FIG POUCHES

In this recipe we can taste the mild and delicate Prosciutto di Parma PDO with Gorgonzola PDO soft cheese.

PRODUCTS

ASIAGO PDO

There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.

FONTINA PDO

Fontina PDO is a typical cheese from the Valle d’Aosta, one of the Northern Regions of Italy. It's a semi-cooked cheese, produced with cow’s milk from Valdostana cattle breeds

GORGONZOLA PDO

Gorgonzola PDO is a soft cheese, with bluish-green marbling.

GRANA PADANO PDO

Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.

MONTASIO PDO

Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured.