The gorgonzola is a Blue cheese, produced in Italy from whole cow’s milk . This is a PDO cheese originating in the province of Milan and its historic production areas are the provinces of Milan, Como, Pavia and Novara. The latter has become in the last century the main producing. Blue cheese gets its name from the homonymous town lombarda which gave it birth.
You do not know the exact time of the birth of this cheese. Historical traces if they have starting from the 15th century, in the town of Gorgonzola, near Milan. Narrates the legend that a Drover, arrived in Gorgonzola, bequeathed a curdled milk container; in a next stop, being devoid of tools needed for the processing of milk, added to the curd before another curd. After several days he noticed I got a cheese with green veins very appetizing for mixing cold curd of evening with the curds warm in the morning. Today with the new techniques of making you get a product hygienically much more valid. In the 19th century the production of this cheese grew significantly and it was exported, as well as in other Italian regions, even in England.
In 1996, the gorgonzola cheese has been recognized by the European Community and registered in the list of products DOP with reg. Cee n° 1107/96. The shape, weighing 12 kg, reports on both sides the origin marking and is wrapped in sheets of aluminum with the characteristic mark of the protected designation “gorgonzola”.
There is also the gorgonzola DeCo, (municipal Designation of origin), which gives the possibility to municipalities, such as the one that gave its name to the cheese, to produce it and sell it outside of the consortia. The attribution of gorgonzola De.Co is still controversial and the Consortium has promoted a judgement to help it ascertain and declare the law violation. This is because it cannot be used the term “gorgonzola” to designate a blue cheese any as you can’t use the word Champagne to identify a spumante classical method other than one Champagne AOC.
Gorgonzola is made in Italy more precisely Lombardy and Piedmont, precisely in the provinces of Bergamo, Brescia, Biella, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Monza, Novara, Pavia, Varese, Verbania, Vercelli and some municipalities of Alexandria.
In the province of Milan, in the town of Gorgonzola is today still activates the production of cheese, although “small farm” and sold to the public with the safeguard of the Municipal Name DeCo, active Since 2009. In the same city there’s also a small production of normed DeCo “gorgonzola”. These varieties are offered to the public during the Festival nazionale del gorgonzola, held since 1999 every late September.
Gorgonzola DOP cheese to be defined as such, must comply with the product specification; the same expects to produce only cow’s milk is used, then the use of sheep’s milk is not allowed. Can’t even use the name of a gorgonzola blue cheese that has ingredients not provided for in the specification: the most classic is the chili cheese, which adds to the inherent spiciness. Producers are thus generally infernal names “indulges” and “evil” to underline the particular, intense flavor.
Is a raw, pasteurizedmilk, fat, white straw, whose green streaks are due to the process of marbling, the formation of mold due to the addition of spores of penicillium milk chocolate (mostly selected industrial level).
There are two main types, although from different disciplinary called Similarly, essentially:
- sweet creamy with a soft cheese with a slightly tangy flavor and characteristic;
- spicy, with a stronger flavour and strong and hard cheeses, and crumbly and similar to blue-veined of French origin.
However, there are some gorgonzola formally (as per the regulations) called “sweets” that are, for treatment, seasoning or quality of moulds, actually very spicy.
|Nutritional value per 100 g|
|Energy||330 kcal (1 380 kJ)|
The milk is whole and pasteurized.
From the point of view of the production process the gorgonzola does not differs of the method of obtaining a soft cheese (which is the blue cheese). The special features are:
- 1) you add in VAT milk (about 30-32° C-for this is a raw cheese like all the stracchino), besides regular BREW (starter), the culture of penicillium and yeasts; the species of penicillium roqueforti used are the;
- 2) subsequent phases are the usual of stracchino (adding rennet, coagulation, no plates, the curd is broken, extraction, purge, purge and insert mold, forming curd, salting, stewing and stop aging, start of seasoning in cold cell, shape cutting and covering with aluminum foil);
- 3) during maturation, apply to the shape of the holes so they develop moulds (caused by penicillium spores add up in the boiler) and activate transformation processes connected.
The main difference between the sweet and the spicy version, in the production process, is that the spicy seasoning has greater than 50 days (which is the one for dessert) that is at least 80 days, although refiners that produce gorgonzola spicy “reserve” with ages of 10-12 even months. For the spicy using specific combinations of penicillium.
Please note that for the gorgonzola modern strains of penicillium are selected and added (in milk); in past centuries the molds were those derived from seasoning (caves in particular) that is the current situation of other cheeses to natural Marbling or molds not added (standard/industrial buildings or premises).
In addition to being eaten “smoothly” or spread on a slice of bread, gorgonzola is an ingredient in many dishes of Piedmont, from risotto to lombardo/ pasta to veal, often combined with other cheeses less spicy but more consistent. The fundamental ingredient is practically “pasta with four cheeses”, both “alla bava ‘ is that au gratin (including one made with rice). The other three plants (or more, actually) vary from recipe to recipe: one of them is necessarily the Parmesan, grated Parmesan or lodigiano. The other two are generally sweet and melting cheese, such as fontina or the valtellina, but also non-Italians such asemmentaler. Still, two classic pairings of gorgonzola raw, often combined, are with the mascarpone cheese and walnuts.
Gorgonzola requires a robust, full-bodied red wine , but also has been paired with soft white or pink wines and, for the spicy type, even with dessert wines or liqueur or Marsala vergine Porttype. A classic culinary Association, especially in the province of Bergamo and the province of Brescia, is represented by polenta and gorgonzola, to match the Moscato di Scanzo Muscat (red wine product in the namesake town of Scanzorosciate Bergamo).
For optimal preservation of gorgonzola is sufficient to remove the crust and wrap the bread in foil, placing it in an airtight package. For large quantities instead, cut into thin slices and wrapped in aluminium foil, always storing in the freezer defrosting, from time to time, the slice to be consumed within a short time.
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