Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold.
It is therefore creamy and soft with a distinctive and distinctive flavor, slightly spicy the mild type, stronger and stronger flavor the spicy type whose paste is more herbaceous, firm and crumbly.
To enjoy the creaminess of sweet Gorgonzola to the fullest, it is best to remove it from the refrigerator at least half an hour before consuming.
Both are made from pasteurized milk from stables located in the area of origin with added milk enzymes and selected molds that impart the characteristic veins.
As stipulated in the product specification, Gorgonzola dolce is aged for a minimum of 50 days and a maximum of 150 days; Gorgonzola piccante is aged for a minimum of 80 days and a maximum of 270 days.
At origin, the wheels are branded on both flat sides of the Gorgonzola wheel, but the consumer, upon purchase, can be guaranteed authenticity by the “
” mark printed on the background of the foil wrapping the cheese, granted exclusively to companies authorized by the Consortium.
| 100 grams of Gorgonzola PDO contain: | |
|---|---|
|
Energy |
1299 KJ / 314Kcal |
|
Fats |
27 g |
|
Of which: |
19 g |
|
Carbohydrates |
0 g |
|
Protein |
18 g |
|
Halls |
1,6 g |
|
Calcium |
530 mg – 66 % |
|
Phosphorus |
280 mg – 40 % |
24 June 2016
1min
Gorgonzola PDO is a 100% Italian cheese, produced only in some specific areas of Piedmont and Lombardy in compliance with the production guidelines, without the use pres
16 May 2016
1min
During the cheese making and ripening process, the typical microorganisms of Gorgonzola cheese carry out a significant degradation of the milk proteins. The cheese ripen
26 April 2016
1min
