€7,50
€7,50
Gorgonzola PDO is a soft, creamy semi-fresh cheese made from whole cow’s milk and characterised by a delicate and uniform marbling throughout the entire surface.
Sweet Gorgonzola PDO is ripened for about 50 days, while Piquant Gorgonzola undergoes this process for at least 80 days. Moreover, the latter is firmer and richer in marbling. This cheese has a unique, mild flavour which, combined with its creaminess, guarantees an excellent tasting experience.
Milk, salt, rennet
Milk, salt, rennet
HOW TO TASTE IT BEST
Sweet Gorgonzola PDO is perfect for many recipes and combined with various foods. The most classic combination is with mascarpone cheese - which enhances the flavour thanks to its sweetness - with pears and walnuts. It is also excellent with Polenta corn porridge: simply place a slice of gorgonzola underneath steaming polenta and let the heat do the magic. Gorgonzola will melt and fully release its flavour. In fact, "make it simple" is the key to enjoying Gorgonzola PDO cheese. For example, spread it on a slice of warm white bread for a super tasty bite. As for wine, we recommend pairing it with full-bodied, aged red wines and with sweet liqueur wines.
Sweet Gorgonzola PDO is considered the twin of the more traditional Gorgonzola PDO - which is now referred to as spicy - but soon became the most popular version among consumers. What most distinguishes sweet Gorgonzola from Piquant one is the higher whey content, which makes the taste more delicate and the paste softer and more spreadable. It is exactly for this characteristic that it can't undergo long ripening periods and it is considered a semi-fresh cheese. Sweet Gorgonzola PDO has a straw-white colour with streaks from blue to green due to the marbling process, i.e. the formation of mould generated by the addition of penicillium spores to the milk.
PROCESSING STAGES
The production process of sweet Gorgonzola PDO is very similar to one used for fresh stracchino cheese. Initially, ferments, yeasts and roqueforti penicillium are added to the milk. Then the rennet is added, and the curd is coagulated, broken and placed in a mould, salted, matured and ripened. During this last stage, small holes are made in the cheese mould so that moulds can develop.
HISTORICAL NOTES
Sweet Gorgonzola PDO was originally made in the province of Milan and the surrounding areas. In fact, it takes its name from Gorgonzola, the Lombard town where it was first produced. Legend has it that a herdsman, upon arriving in Gorgonzola, left some curdled milk in a container and since he didn't have the tools required to process the milk, added another curd to the first one. After several days, he realised he had obtained a very appetising cheese with green and blue streaks. Today, sweet Gorgonzola PDO is only produced in Lombardy and Piedmont.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
