Contents

• Introduction

• Process

• Consorzio and Protected Designation of Origin

• Types

• Moulds

• Nutritional values

How does it look like?

IL GORGONZOLA

gorgonzola

straw-white colour

uncooked cheese

green veins creamy and soft texture

• Milan

• Como

• Pavia

• Novara

• Bergamo

• Biella

• Brescia

• Cremona

• Cuneo

• Lecco

• Vercelli

• Lodi

• Casale Monferrato

• Verbano Cusio Ossola

Production

7 steps:1.preparing the milk2.breaking up the

curd3.shaping the cheese4.salting5.maturing6.piercing7.final check

Whole cow’s milk

Pasteurization

Preparation (milk enzimes,

moulds, rennet)

CurdlingBreaking of curdle

Shaping

Whey loss

Salting Maturing cellars

PiercingFinal check

Wrapping,Packaging

Market

Maturing cellars

Stage 1: Preparing the milk Gorgonzola is made from pasteurised cow's whole

milk which is poured into kettles at a temperature

of approximately 30°, adding milk enzymes,

rennet and penicillium

spores

Stage 2: Breaking up the curd

Once the mixture has curdled, the

curd is broken up and placed on

inclined boards to drain the whey

Stage 3: Shaping the cheese

After a few minutes, the curd is placed in

containers known as "fassiroli" or "fascere", of a

quantity of approximately 14/15 Kg per cheese, and

is then left to rest to allow a further loss of whey

Stage 4: Salting After marking, the cheeses are transferred tothe so called "purgatory" (cellars featuring atemperature of 20/22 °C and a humidity levelof 90/95%). They are then carefully salted on the top, underneath and on thesides and after 3/4 days are sent to thematuring cellars

Stage 5: Maturing The cheeses remain in the maturing cellars, featuring

a temperature of 2/7 °C and a humidity level of

85/95%, for a period

ranging from 50 to 90 days,

depending on type

(sweet or piquant)

Stage 6: Piercing (maturing step)

After three to four weeks, the cheeses are pierced.

Large metallic (copper) needles penetrate into the

cheeses to let the air in, and thus allow the

development of the cultures previously introduced in

the curd. The air creates the ideal and natural

conditions for the development of the penicillium

Final Check

Stage 7:

To guaranty quality at the end of the

maturing process, the cheese undergoes

quality control.

They are then cut in two or more pieces

and each piece is wrapped in aluminium

foil embossed with the “ ” trademark.

•Consorzio per la Tutela del Formaggio Gorgonzola (Consortium for the Protection ofthe Gorgonzola Cheese)

established in 1970 by the Italian government

•Protected Designation of Origin included in the European Community's list of P.D.O. products on 12/06/96 under EC Registration No. 1107

Sweet type

Piquant type

varieties

Mould•Penicillium roqueforti

species •Plaucum •Weidemanni

•Penicillum notatum •Chrysogenum

Nutritional Values

100 grams of Gorgonzola contain:

Energy_________330 kcal (1375 kJ) Vitamin A____190 µg.

Vitamin B1___25,7 µg.

Proteins________19 grams Vitamin B2___388 µg.

Carbohydrates___0 grams Vitamin B6___174 µg.

Fats___________26 grams Vitamin B12__0,7 µg.

Phosphorus_____360 mg. (45% rda) Vitamin PP___194 µg.

Calcium________420 mg. (52% rda)

Potassium______120 mg.

Cholesterol_____70 mg.

Some commercials

AndreaCeccaroni

Giulia Paradisi

presented by

1 giugno 2005