Creamy and sweet, but also with the right level of spiciness that tickles the palate and delights it, enveloping it with an intense flavour
GORGONZOLA PDO: PLACE OF ORIGIN AND PROCESSING
The origins of Gorgonzola are lost in time, and despite various theories there are no certainties about the place of origin and method of production. However, nowadays the small town of Gorgonzola, from which it takes its name, is the best-known production centre of this traditional dairy delicacy. Extremely creamy and with an unmistakeable taste, Gorgonzola is a PDO product, a yellowish-white, unpasteurized cheese whose green veins are the result of the marbling process, that is, the development of moulds. It comes in two varieties, mild and sharp yet delicate, and its production is regulated by the Consortium, which monitors the different processing stages. Specifications require that the raw materials also come from the same production area as the cheese: different provinces in Lombardy and a number of municipalities in Piedmont.
The goodness of Gorgonzola PDO relies on few, simple ingredients, namely milk, rennet and salt, but also and above all on experience and the production method.
ORGANOLEPTIC CHARACTERISTICS
Gorgonzola PDO contains a fungi culture, which makes it a digestible cheese. Very fat, with a high content of saturated lipids and cholesterol, it is not suitable for those who need to keep their calorie intake low. Gorgonzola is also rich in sodium, and therefore must be excluded from a high blood pressure diet.
USE IN THE KITCHEN
In the kitchen Gorgonzola PDO is a versatile ingredient that lends itself very well to different dishes for those who love strong aromas. Whether on its own, spread on a piece of bread, or as a pasta sauce, or made into a cream to complement meat, or as a topping on pizza, gorgonzola is one of the best-loved and most widely used ingredients. In short, its magic in the kitchen is expressed through combinations that are at times daring but always rich in creativity and taste.
GORGONZOLA PDO AND PASTA: THE RECOMMENDED RECIPE
Sometimes a few ingredients are all you need: fusilli and gorgonzola
Maccheroncini are combined with Gorgonzola and other cheeses: Maccheroncini with Four Cheeses
