The Gorgonzola is a blue cheese of short-medium aging originally produced in Lombardy in the village of Gorgonzola. This cheese was one of the first cheeses to receive the DOP designation. Legend has it that the gorgonzola cheese was created by mistake, when a young man forgot the cheese in the cellar for one day and the next day, to make up for his mistake, he added some fresh curd. He tasted the cheese and its flavour was incredible, so he decided to reproduce it. The sweet gorgonzola is aged for maximum 50 days, it shows a soft texture with its typical blue colour given by the Penicillium mould. Made with cow's milk, the Gorgonzola is rich in flavour and a unique cheese.
Lombardia - Italy.
Pasteurized cow's milk, salt, rennet, milk penicillium spores.
HOW IT'S MADE
The Gorgonzola cheese DOP is characterised by the addition of Peniccilium and milk enzymes in the pastorized milk, obtained from the milking of the night before. The curd, made by adding calf rennet, is cut in small parts. The cheese is drained and then it gets into its typical shape. Afterwards dry salting with brine takes place and ageing can start in specific rooms. Back in the days, ageing took place in caves.
The gorgonzola is a very rich cheese, its famous pairing is with polenta. Excellent also as an ingredient for many pasta dishes, such as gnocchi. To taste it at its best, we suggest to try it on its own or only with a schiacciata or plain bread. Recommended wines: full-bodied wines such as the Amarone Val Policella or a Passito wine to be enjoyed at the end of the meal.
In the fridge at 4°C / 8°C.
200 g, food paper.