Cheese<\/a> of cow’s milk, fat, with raw, soft dough, seasoned.<\/p>\nShape and Dimensions<\/h4>\n
Cylindric shape, 16-20 cm high, plain faces have a 25-30 cm diameter and the official mark impressed on them. It weighs 6 to 13 kilos. Rough and red rind, covered by aluminium.<\/p>\n
Looks of the dough<\/h4>\n
The dough is compact, white or pale yellow, with green or blue veins caused by mould.<\/p>\n
The “natural” gorgonzola has a more compact dough, more yellow and with more mouldy veins, while the “creamy” one has a whiter and softer dough.<\/p>\n
History<\/h2>\n
Folk stories situate its origins around the X and XII century, near the town of Gorgonzola (not far from Milan), where the herds used to pass, returning from the alpine pastures, heading to the plains.<\/p>\n
Lombardia has been, for centuries, the principal zone where this cheese was produced. In the beginning of this century, though, Novara started to become important; still today, it produces half of the Italian gorgonzola. Until the first decades of this century, the name of the cheese was still “green stracchino”.<\/p>\n
Production technique<\/h2>\n
It is made of whole cow’s milk, with ferments and spores, curdled at 28-32\u00b0 C with calf rennet. After being stewed for 6 days at 20-22\u00b0 C, the mould is pierced with big steele needles, for to mantain the internal oxygenation and promote the development of the spores.<\/p>\n
There is a “double dough” traditional production technique, by which are put together in layers the evening milk curdled in the evening and the morning one.<\/p>\n
The seasoning, that can last up to two or three months, happens in rooms witha temperature of 5-8\u00b0 C. In shops are available two kinds of gorgonzola: the “Natural”one, more dry and very seasoned, and the “Creamy” one, made with milk together with cream.<\/p>\n
Taste and smell<\/h2>\n
Intense and prickly flavors leave mouldy traces in the “natural” gorgonzola; the “creamy” one has a more delicate scent. The “natural” gorgonzola has a more intense and sapid, a hotter taste, with slightly oxidised sides.<\/p>\n
How to eat it<\/h2>\n
Alone or in dishes (Gnocchi with Gorgonzola).<\/p>\n
Recommended wines<\/h2>\n
Young Dolcetto d’Alba for the “sweet” or “creamy” gorgonzola; Barbera d’Alba for the “natural” one, or raisin Moscato<\/a>.<\/p>\nClassification<\/h2>\n
Official classification: Presidential decree 30\/10\/1955.<\/p>\n
Denominazione di Origine Protetta: Reg. (CE) n. 1107 deL 12\/06\/1996.<\/p>\n","protected":false},"excerpt":{"rendered":"
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