The news became official after the experimentation organized by the Consortium Gorgonzola in collaboration with the CREA Research Center of Lodi. Nowadays indeed, the presence of this sugar in food has become a major interest for the final consumer.
The lactose content in Gorgonzola is well below the ministerial limit to define a cheese as”naturally lactose-free“” (<0.1 g/100g). This result that has been widely expected, is supported by a research conducted by the Consortium forthe Protection of Gorgonzola cheese.
From now on, each producer may return the wording, provided it is supported by analysis on its product, attesting the values reported by the search.
