Generality

Gorgonzola is a PDO cheese (Protected Designation of Origin), which takes its name from the homonymous Lombard city of origin (precisely Gorgonzola, in the province of Milan); it comes in cylindrical forms of about 6-13kg, with a rough and reddish crust with a partially pigmented viscous patina.

Gorgonzola is classified as a raw cheese (unpasteurized), soft, with widespread and persistent marbling (due to the presence of the fungal genus Penicillium which remains from the "sporification" to consumption), obtained from the processing of whole cow's milk. Gorgonzola is made from cooled curds, uses dry salting techniques and, in order to favor its marbling, is subjected to drilling.

In the kitchen, gorgonzola never disappoints; in addition to successfully contextualizing stuffed antipasti based on pate a chou (with or without the addition of mushrooms, cured meats and dried fruits - nuts) or on toasted bread, it is an excellent ingredient-based formula for sauces and risottos. In the latter, it is often present in chopping boards with other strong-flavored cheeses accompanied by bitter honey, compotes, jams and jams. A slice of gorgonzola is the ideal alternative to any type of dessert.

NB : Due to its strong taste and overwhelming aroma, gorgonzola MUST be appropriately contextualised in the meal; placing it before other less tasty cheeses or, in general, more delicate preparations, could nullify the sensory escalation and penalize the overall pleasantness of the meal. Gorgonzola lends itself considerably to the combination with wines of all kinds, from white to red, from light to passito; the combination with some beers is also pleasant.

Gorgonzola is NOT a cheese with uniquely recognizable organoleptic and taste characteristics; in addition to the obvious "body" differences between the cheeses produced in one or the other area, the gorgonzola is further classified into two types: classic or spicy gorgonzola or two pastas, and sweet cremated gorgonzola.

Classic or spicy Gorgonzola and / or two pastas: it is a gorgonzola containing the fungal strain Penicillium roqueforti that determines the bluish streaks of the pasta; it has a spicy taste and an intense aroma.

That "a due pasta" is a gorgonzola produced in limited quantities and by few dairies; it is characterized by the addition to the first cold curd of a second hot which determines the multiple cracking of the dough, in which the molds develop further. It is considered a predominantly artisan gorgonzola.

Sweet gorgonzola: the fungal strain is similar to the previous MA less incisive on protein and lipid nutrients; the soft consistency is conferred by faster acidification but with a greater final pH than the previous one ( cremation process). The color of the marbling is lighter, gray, blue or whitish. It is considered a predominantly industrial gorgonzola.

Gorgonzola DOP : although it takes its name from the Milanese municipality of Gorgonzola, the specific PDO specification specifies that production and distribution (and therefore recognition) are also granted in the provinces of: Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia and Vercelli, as well as the municipalities of the province of Alessandria; both classic and sweet workmanship are granted.

Nutritional composition of Gorgonzola - Reference values ​​of the INRAN Food Composition Tables

Nutritional values ​​(per 100 g of edible portion)

Edible part100, 0g
water50, 8g
Protein19, 1g
Lipids TOT27, 1g
Saturated fatty acids13, 10g
Monounsaturated fatty acids7, 10g
Polyunsaturated fatty acids0, 73g
Cholesterol70, 0mg
TOT Carbohydrates1.0g
Starch0.0g
Soluble sugars1.0g
Dietary fiber0.0g
Power324, 0kcal
Sodium600, 0mg
Potassium111, 0mg
Iron0.3mg
Football401, 0mg
Phosphorus326, 0mg
Thiamine0.01mg
Riboflavin0, 18mg
Niacin0, 90mg
Vitamin A287, 0μg
C vitamin0, 0mg
Vitamin E0, 52mg

Hygienic aspects, conservation and nutritional characteristics

Gorgonzola is a cheese completely contaminated by a fungal culture which, on the one hand allows it to gain a certain digestibility (due to the transformation of the proteins and triglycerides contained in it), on the other it requires the removal of the external crust. It is important to underline that the study of gastronomic and medical findings DOES NOT report any case of food-borne infection caused by the intake of gorgonzola since, contrary to what one might believe, the presence of a live and active microbiological strain prevents the proliferation of unwanted species and potentially harmful to human health.

The conservation of the gorgonzola occurs by refrigeration (in the refrigerator) and the cheese has a duration of a few days (in any case never more than two weeks); it is advisable to store it in closed containers (in order to avoid the diffusion of the aroma) or to wrap it carefully in aluminum (aluminum foil); some slice the gorgonzola and freeze it in single portions to be consumed immediately after thawing.

Gorgonzola is a food that, in ordinary feeding, can be used in a pertinent way ONLY in the group of dishes or in pasta (in quantities of about 10g). It is a very fat cheese, rich in saturated lipids and containing cholesterol; all nutritional aspects that do NOT make it suitable for the hypercholesterolemic diet. Moreover, being rather caloric, gorgonzola is not frequently used even in low-calorie diets useful for reducing excess fat.

Proteins are present in good quantities and have a high biological value with a predominance of amino acids: glutamic acid, proline and leucine. The limiting amino acid is tryptophan.

Gorgonzola is also rich in sodium, which does not allow its use in the diet against hypertension; however, the excellent quantity of calcium justifies the growth in growth and in the third age (while monitoring the total sodium and phosphorus intake of the diet).

As for vitamins, there are good levels of Niacin (vit. PP) and vit. A (retinol).

Bibliography:

  • Cheese Atlas - G. Ottogalli - Hoepli - page 256.