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A Christmas menu that respects the tradition cannot miss out on a typical product such as Gorgonzola PDO, whether served on its own at the end of the meal, or used for more complex and refined prepara

This year, Consortium Gorgonzola will participate in Gulfood, Dubai, from 16 to 20 February (stand D2-44, Hall 2). One of the institutional aims of the Consortium is to promote the Gorgonzola PDO and

2020, the 50th anniversary of the constitution of Consorzio Gorgonzola, which occurred in Novara in 1970, promises to be full of events and manifestations. The participation in international trade sho

"The perfect synthesis of Mediterranean diet and oriental culinary tradition” on this grounds the Japanese chef Keita Yuge defeated, in Paris, some of the best under 35 chefs of the world, coming from

The cheese world gathers in Bergamo, a city in Lombardy that boasts the European record of dairy PDOs: 9 out of 50 national PDOs are produced in the province of Bergamo. The fourth edition of “Forme”

The Gorgonzola Consortium participates in Anuga, the important international fair dedicated to food that this year celebrates its hundredth birthday. From 5 to 9 October in Cologne Gorgonzola will par

This data have been confirmed by the analysis conducted by Google Italia on food&wine tourism trends that was presented on June 20 at the Food&Wine Tourism Forum. Therefore, Gorgonzola is the

June 18 is the “International Picnic Day”. In the UK a whole week is dedicated to this typical outdoors lunch (this year from 16 to 25 June), while in Australia it has even become a bank holiday. It

During the last seventh edition of TUTTOFOOD, that ended on May 9 in Milan, Gorgonzola has been the protagonist of a journey along the Italian Peninsula, also known as the “Boot”, to discover some ori

Gorgonzola PDO exports once again are positive. 1,750 ,000 wheels (21,007 tons) have crossed the national border in 2018, with a 2.4% increase compared to the previous year. GorgonzolaPDO exports are

Afidop leads the team of Italian PDO cheeses to Foodex in Tokyo: Asiago, Gorgonzola, Mozzarella di Bufala Campana and Pecorino Toscano join forces to conquer Japan after the agreement with the EU The

Società Italiana di Nutrizione Umana (SINU) - Italian society for human nutrition - states that you can eat 100 g of fresh cheese and 50 g of cured cheese up to 2 or 3 times a week. Professor Andrea P