In 2016 the production of Gorgonzola cheese increased by 1,78 % if compared with the year before and this confirms an increasing trend from 2013.
Last year, the 37 dairies in Piedmont and Lombardia, representing the whole of the global production of Gorgonzola, produced 4,581,155 wheels of cheese, 79,918 more than in 2015, i.e. 138,000 more than in 2014 (+3,10 %) and with a stronger increase in comparison with 2013 of about 400,000 wheels (+10%).
The “Strong version” is still representing a niche with 16,363 wheels produced in 2016 (11.27% over the total), but it is still steadily increasing. Since 2013, when it reached 9% of the total, the production of Strong Gorgonzola has been increasing by 1% every year.
The President of the Consortium for the production of Gorgonzola cheese Renato Invernizzi remarks enthusiastically the production data: “We are living a positive trend which is consolidating. That is to say, investing in quality rewards: consumers as well as operators are more and more interested in quality. The promotion activity, too, continuously carried out by the Consortium during these last years has definitely given a strong contribution to this success: the reconfirmation of the Chef Cannavacciuolo for other 3 years as a spokesperson, the presence abroad in many development activities (the next date will be in Milan on the occasion of TuttoFood in May, 8th – 11th) up to the strengthening of our web presence in Italy and abroad: all of this allows the more and more interested public to know and appreciate the qualities of Gorgonzola cheese”.
This positive trend has been confirmed by the yearly report by Istat (Italian National Institute of Statistics) on its agroindustrial quality products (PDO and PGI): the number of producers and operators has been steadily increasing in the last 10 years: it shows a continuous as well as consolidated trust in the system of Designation of Origin (Source: Sole 24ore).
