How is it made?
When the milk arrives in dairies it is pasteurised. Then milk is heated
until about 36° C and are added the lactic ferments and a penicillium culture.
CURD
After about 25 minutes begins the cut of the curd. At that point the whey
is purged using perforated and inclined tables.
The curd is placed in circular moulds; then, after ten minutes the shapes
are turned upside down and that operation is repeated many times.
In last two times the cheese-makers put the consortium mold with the identification
of dairy on both sides.
SALTING
Follows the salting, very important for the final flavour. Cheeses are
taken into cold storage at the temperature of 4° C and a high level of humidity
and left to rest.
The cheesemakers frequently turn the moulds and control the texture of internal
paste.
DRILLING
After 10-12 days follows the drilling of cheese:
that mechanical operation allows the entrance of oxygen and it improve the ripening of cheese and the formation of moulds veins.
After some days the drilling is repeated on the other side.
CLEANING
Cheesemakers now cleaning cheeses with a water-salt solution whch produces and save the rind.
MATURING
Maturing of Gorgonzola "sweet" has a minimum of 50 days until 150 days; Maturing of Gorgonzola "spicy" has a minimum of 80 days until 270 days.
Production area
Gorgonzola is produced in two italian regions: Lombardy and Piedmont but
the highest share today is in Novara (Piedmont region).
The production is made in the provinces
of Bergamo, Brescia, Biella, Como, Cremona, Cuneo, Lecco, Lodi, Milano,
Monza-Brianza, Novara, Pavia, Varese, Verbania-Cusio-Ossola, Vercelli and
some municipalities of Alessandria province.
Some producers
Eredi Angelo Baruffaldi s.r.l.
IGOR s.r.l.
Maneri (NO)
numbers
Gorgonzola is third cheese in Italy for production quantity after Grana Padano e Parmigiano Reggiano.
39 associated manufacturing companies and about 1.800 farms involved in the production.
Consortium for the protection of Gorgonzola cheese
The Corsortium was established on 1970. In 1996 Gorgonzola was awarded the European P.D.O. denomination.
Corsortium Gorgonzola website
