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Gorgonzola
Gorgonzola PDO

Gorgonzola is another cheese among best known and loved italian cheese in the world.
It is a raw milk cheese with edible molds inside paste: It is very famous for those typical blue-green streaks which give a particular flavour, we could say a "gorgonzola" flavour.

Creamy or a little spicy?

There are many Gorgonzola in grocery stores but basically there are two types:
- first is very creamy, sweet with a lesser note of flavour due to the marbling.
- second is more seasoned, so paste is semi-hard and flavour is more intense and a little bit spicy and particular aroma.


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How is it made?

When the milk arrives in dairies it is pasteurised. Then milk is heated until about 36░ C and are added the lactic ferments and a penicillium culture.

CURD

After about 25 minutes begins the cut of the curd. At that point the whey is purged using perforated and inclined tables.

The curd is placed in circular moulds; then, after ten minutes the shapes are turned upside down and that operation is repeated many times.
In last two times the cheese-makers put the consortium mold with the identification of dairy on both sides.

SALTING

Follows the salting, very important for the final flavour. Cheeses are taken into cold storage at the temperature of 4░ C and a high level of humidity and left to rest.
The cheesemakers frequently turn the moulds and control the texture of internal paste.

DRILLING

After 10-12 days follows the drilling of cheese: that mechanical operation allows the entrance of oxygen and it improve the ripening of cheese and the formation of moulds veins.

After some days the drilling is repeated on the other side.

CLEANING

Cheesemakers now cleaning cheeses with a water-salt solution whch produces and save the rind.

MATURING

Maturing of Gorgonzola "sweet" has a minimum of 50 days until 150 days; Maturing of Gorgonzola "spicy" has a minimum of 80 days until 270 days.

 

Production area

Gorgonzola is produced in two italian regions: Lombardy and Piedmont but the highest share today is in Novara (Piedmont region).
The production is made in the provinces of Bergamo, Brescia, Biella, Como, Cremona, Cuneo, Lecco, Lodi, Milano, Monza-Brianza, Novara, Pavia, Varese, Verbania-Cusio-Ossola, Vercelli and some municipalities of Alessandria province.

Some producers

eredi angelo baruffaldi gorgonzola cheese
Eredi Angelo Baruffaldi s.r.l.



IGOR s.r.l.
Maneri (NO)


numbers

Gorgonzola is third cheese in Italy for production quantity after Grana Padano e Parmigiano Reggiano.
39 associated manufacturing companies and about 1.800 farms involved in the production.

Consortium for the protection of Gorgonzola cheese

The Corsortium was established on 1970. In 1996 Gorgonzola was awarded the European P.D.O. denomination.

Corsortium Gorgonzola website

 

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