science-column

Science Column

Erasmo NevianiProfessor Erasmo Neviani, scientific collaborator for the Consortium Gorgonzola cheese, explores issues related to nutritional properties and characteristics of the Gorgonzola PDO.

 

 

History and tradition

Gorgonzola PDO is a 100% Italian cheese, produced only in some specific areas of Piedmont and...

Fatty Acids in Blue Cheeses

Probably because it is so palatable or because of its creamy and spreadable texture, most consumers...