Description
Gorgonzola PDO is a soft cheese with greenish-blue and/or grey-light blue veins acquired during the marbling process, and it is made with whole pasteurised cow’s milk originating from the production area. There are two typologies: Piccante (Piquant), in small and medium wheels; Dolce (Sweet), in large wheels.
Production Area
The production area of Gorgonzola PDO is within the entire territory of the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Varese and Monza, in the Lombardy region; in the provinces of Biella, Cuneo, Vercelli, Novara, Verbano-Cusio-Ossola and 31 municipalities in the Province of Alessandria, in the Piedmont region.
Production Method
The whole cow’s milk is pasteurised, inoculated with probiotics and with the addition of Penicillium spores and selected yeasts. Calf rennet is then added and the milk is curdled at a temperature of 28-36 °C. After the curd has broken, it is left to stand in order to stimulate the expulsion of the whey. It is then put in perforated metal moulds (fasceruoli), where it is left to shape for 24 hours. The product is then dry salted at a temperature of 18-24 °C. Characteristic varieties and strains of Penicillium develop during the ripening process, giving the cheese its greenish-blue and/or grey-light blue colour. The ripening period lasts for a minimum of 50 days for the Dolce variety (maximum 150 days), 80 days for the Piccante variety (maximum 270 days), and at least 60 days for the Piccola Piccante variety (maximum 200 days). Ripening takes place in an environment with a temperature of -1-7°C and a relative humidity of 85-100%.
Appearance and Flavour
Gorgonzola PDO has a cylindrical shape with flat surfaces. The rind is grey and/or pinkish and inedible. The cheese is white to straw-yellow, mottled due to the development of moulds (marbling) with characteristic greenish-blue and/or grey-light blue. The flavour varies from sweet to slightly or very piquant.
History
There are many legends about the origins of Gorgonzola PDO, and the majority agree that it dates back to the 10th-12th century, close to the town of Gorgonzola in the Province of Milan. Up until the end of the 20th century, this cheese was simply called stracchino or, more often, “stracchino verde” or “stracchino di Gorgonzola”. It was given the definitive name of Gorgonzola due to the need to distinguish and valorise cheese produced in the typical terroir of origin.
Gastronomy
Gorgonzola PDO is best kept wrapped in tin foil and placed in a sealed container in the least cold compartment of the refrigerator. It is an excellent table cheese and can also be used in many dishes. It is the main ingredient in many recipes, ranging from starters, pasta sauces to main courses and even desserts. Gorgonzola PDO is also ideal for making creamy sauces. Gorgonzola PDO Dolce pairs well with smooth red and white wines, whereas Gorgonzola PDO Piccante is best served with full-bodied vintage red wines.
Marketing
The product is marketed in the following typologies: Gorgonzola PDO Dolce; Gorgonzola PDO Piccante; Gorgonzola PDO Piccola Piccante. It is sold year-round, in whole wheels, wedges, or pre-packed slices. Its top side must bear the dairy’s ID number and the mark of the Protection Consortium, and it must be packaged in embossed aluminium paper bearing the name and the product logo on all of its surfaces.
Distinctive Features
During the ripening process, Gorgonzola PDO is pricked with needles in order to stimulate the development of the distinctive greenish-blue and/or grey/light blue veins.
