GORGONZOLA PDO
7,90 €
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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.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
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.
