Gorgonzola: you love it or you hate it. It is a strong cheese with a very intense taste. Many people are intimidated by its strong smell and its unusual appearance: in fact, its moulds often prevent picky eaters from taste it. Don’t make this mistake! You would miss something really delicious.
Gorgonzola D.O.P. is an actual wonder of nature! It is made of pasteurized cow’s whole milk to which lactic cultures, calf rennet, Penicillium spores and selected yeasts are added.
It is soft, creamy, wet and soluble, it tastes like cream, butter and mushrooms: yummy!
Gorgonzola belongs to the “stracchini” cheese family, which used to be processed by alternating the curds from two milkings, just like we currently do to produce the Strachitunt D.O.P. cheese. Its origins are very old and date back approximately to the XV Century.
The curd is placed in moulds of different sizes: a big one for sweet or slightly spicy gorgonzola (10-13 kg), aged at least 50 days; medium size for spicy gorgonzola (9-12 kg) aged at least 80 days; small size for spicy gorgonzola (6-8 kg) aged 60 days.
Would you like to learn something more about the processing? The cheese gets pierced! Between the third and the fourth week of aging, the cheese puncture is carried out by means of thick metal needles penetrating it from every side, so that the ear can get inside and create the best conditions for the Penicillium glaucum’s development, the typical blue mould. In fact, this is a classic blue cheese (in Italian “erborinato”, which comes from the dialectal Lombard term “erborin”, meaning “parsley”).
The cheese has a cylindrical shape, wrapped in its typical paper covering the orange-coloured and rough crust: beautiful and tasty!
Gorgonzola: you love it or you hate it. It is a strong cheese with a very intense taste. Many people are intimidated by its strong smell and its unusual appearance: in fact, its moulds often prevent picky eaters from taste it. Don’t make this mistake! You would miss something really delicious.
Gorgonzola D.O.P. is an actual wonder of nature! It is made of pasteurized cow’s whole milk to which lactic cultures, calf rennet, Penicillium spores and selected yeasts are added.
It is soft, creamy, wet and soluble, it tastes like cream, butter and mushrooms: yummy!
Gorgonzola belongs to the “stracchini” cheese family, which used to be processed by alternating the curds from two milkings, just like we currently do to produce the Strachitunt D.O.P. cheese. Its origins are very old and date back approximately to the XV Century.
The curd is placed in moulds of different sizes: a big one for sweet or slightly spicy gorgonzola (10-13 kg), aged at least 50 days; medium size for spicy gorgonzola (9-12 kg) aged at least 80 days; small size for spicy gorgonzola (6-8 kg) aged 60 days.
Would you like to learn something more about the processing? The cheese gets pierced! Between the third and the fourth week of aging, the cheese puncture is carried out by means of thick metal needles penetrating it from every side, so that the ear can get inside and create the best conditions for the Penicillium glaucum’s development, the typical blue mould. In fact, this is a classic blue cheese (in Italian “erborinato”, which comes from the dialectal Lombard term “erborin”, meaning “parsley”).
The cheese has a cylindrical shape, wrapped in its typical paper covering the orange-coloured and rough crust: beautiful and tasty!
Gorgonzola D.O.P. is produced throughout the year.
Moscato Scanzo D.O.C.G.
Valcalepio D.O.C. Muscat raisin wine
Valcalepio D.O.C. Reserve red wine
