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