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...
GORGONZOLA PDO BIG SIZE
Sweet Gorgonzola PDO (Protected Designation of Origin product) is a soft, creamy cheese made from whole cow’s milk and characterised by a delicate uniform blue veining. Sweet Gorgonzola PDO is considered the twin of the more traditional Gorgonzola PDO – also known as “spicy Gorgonzola” – but has soon become the most famous version among consumers. What distinguishes sweet Gorgonzola PDO from spicy one is the higher whey content, which makes the taste more delicate and the paste softer and more spreadable. Due to this feature, it cannot undergo long maturation periods, falling under the category of semi-fresh cheeses. It is delivered in its own wrapping paper and placed in a hermetically sealed plastic box to best preserve the product.
Milk, salt, rennet. Inedible rind
Milk, salt, rennet. Inedible rind
HOW TO ENJOY 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Sweet Gorgonzola PDO was originally made in the province of Milan and the surrounding areas.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.
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.
Sweet Gorgonzola undergoes a maturing process of about 50 days, while for spicy Gorgonzola, it has to last at least 80 days. In fact, the latter has a more consistent texture and a higher marbling presence. Sweet Gorgonzola PDO is straw-white coloured white with blue-green streaks due to marbling, i.e. the formation of mould created by the addition of penicillium spores to the milk. This cheese has a sweet and unique flavour that, combined with its creamy texture, guarantees an excellent tasting experience.
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...