Gorgonzola is an northItalian cheese with 48% fat ith Tr. and protected indication of origin. It consists of cow's milk, lab and salt, which are shifted with a noble mushroom culture.

History

The Gorgonzola becomes since that 11. Manufactured, in former times he was called century in the origin region Lombardei Stracchino di Gorgonzola (the tired from Gorgonzola) or Stracchino Verde (the green tired), since it was originally in the autumn and in the winter, if the cows were tired (ital. stracche) from the Almabtrieb. Another, necessarily it does not protect but after nice and very Italian legend he was invented, when a Melker received attendance during the evening milking from a seductive farm servant, who held and up to the morning employed him in such a way from its actual work that he together-poured dead tired the fresh milk of the morning milking course with the run previous evening, from which a completely new cheese was born that the friends of the Melkers in allusion on the robbed night rest evenly the tired ones called (see below: Variants: G. due paste). However also the Taleggio called Stracchino, why one looked for one of the numerous localities in those with increasing popularity for a more special name and produces themselves on Gorgonzola, the cheese, united. 1970 united, for the production and selling of the cheese controlled the namhaftesten producers for the federation of the Gorgonzola producers (Consorzio Gorgonzola). One recognizes these cheese by the seal with the initials CG.

Production

Gorgonzola is in cylindrical loaves with a weight between 6-13 kg, either separated from the thick-put milk of two milking courses or from the together-poured milk of two courses or also from the milk only one milking course (see below: Variants). The cheese break cultures of the Penicillium are added gorgonzola. In order to promote mould growth, the loaves are perforated during maturing with copper or high-grade steel needles, so that oxygen arrives into the paste. The crust is washed off regularly with seawater. Depending upon type the Gorgonzola matures between two months up to one year.

Characteristics

Gorgonzola has generally a typical, quite thick, reddish crust, which exhibits grey in parts mould marks. The soft, sometimes brushable paste is white to straw yellow and from green-blue mould veins pulled through. That spicy pikante taste of the cheese with dezent sweet note is usually moderates as the smell. Cheese, which smells sourly or bitterly or should not one is not brownishly discoloured any more buy.

Variants

• Gorgonzola due paste: Originally for the production of Gorgonzola lab was added to the evening milk and the cheese break was then hung up up to the following morning in cloths. On the subsequent day it was then laminated alternating with the break from the morning milk in forms. One finds this cheese today very rarely, since he must mature over one year. It has one strong pikanten taste and becomes very estimated from connoisseurs.
• Gorgonzola una pasta are called industrially produced cheese, which of a mixture of the thick-put morning milk with the previous evening milk to consist.
• Gorgonzola dolce designates 60 days matured, mild cheese.
• Gorgonzola piccante calls one 90 to 100 days matured, spicy cheese.
• Dolcelatte is the trade name of a young, see-industrial union-mild Gorgonzolas from the milk only one milking course with light surface mould, which is acted hit into foil of in Pavia the residents company Galbani.
• Torta San Gaudenzio is one of the trade names for a laminated cake from Mascarpone with inserted Gorgonzola layers.
• Gondola calls itself a Danish version of Gorgonzola.

Use

One enjoys Gorgonzola with Italian weissbrot, black olives and Radicchio as small meal, or one him over mixed salads with It makes itself well filled on a or into fresh pears the Dessert. In addition it is a component of various Pasta and Further ranges of application are soups, furnace potatoes or in combination with spinach than filling for pancakes. As for mild cremigen Gorgonzola are recommended soft, spicy wines such as Riesling, Pinot bianco, to Merlot and Novelli. Matured Gorgonzola prefers well removed red wines such as Barolo, Barbaresco, Chianti, Valpolicella and Primitivo.

Related links

• Side of the consortium for the protection of the Gorgonzola Italian and English

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