Contents Introduction Process Consorzio and Protected Designation of Origin Types Moulds Nutritional...
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Transcript of Contents Introduction Process Consorzio and Protected Designation of Origin Types Moulds Nutritional...
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