Gorgonzola Blue Cheese DOP

Gorgonzola Blue Cheese D.O.P

Gorgonzola Blue Cheese D.O.P, one of the best known Italian cheeses and appreciated in the world, is a blue cheese D.O.P, produced exclusively in Italy with whole cow's milk. As with so many specialties of Italian gastronomic tradition, its origins are confused between legend and reality. According to some historians, the first Gorgonzola was produced between the 9th and 12th centuries on the plains around Milan, in the town of Gorgonzola. Hence the origin of the name of this cheese, Gorgonzola Blue Cheese D.O.P, unique and inimitable for its organoleptic characteristics.

Characteristics of the cheese

The rind is wrinkled, moist, with the presence of molds with a strong straw color tending to red-orange. The pasta is creamy, white or ivory with the classic green-blue streaks of the penicillium. In the spicy type, the dough is crumbly, sometimes pinstriped, ivory in color with dense blue-green streaks.

Aging

For the sweet type, at least 50 days are expected, for the spicy version, no less than 80 days. The shapes are perforated, allowing the air to come into contact with the pasta, thus promoting the growth of the typical molds.

Shape and size

Cylindrical shape with flat faces with a diameter of 20-32 cm, minimum height 13 cm. The weight can vary from 10 to 13 kg for the large shape of the cake; 9-12 kg for the medium spicy shape and 6-8 kg for the small one.

Gorgonzola Blue Cheese D.O.P: nutritional values

Gorgonzola Blue Cheese D.O.P is a cheese of protected origin (D.O.P). It is obtained from whole cow's milk. In the kitchen, it is used in many ways: for appetizers, but also first courses such as risottos.

The nutritional value of Gorgonzola Blue Cheese DOP is that for 100 grams Gorgonzola Blue Cheese DOP contains about 314 calories. It must, therefore, be consumed in moderation.

For the production of Gorgonzola Blue Cheese D.O.P, only high-quality milk is used, unpolluted with disinfectants, pesticides or antibiotics. If this were not the case, molds and lactic ferments will not be produced. It is very delicate and sensitive to the surrounding environment and is responsible for the organoleptic characteristics of Gorgonzola Blue Cheese D.O.P. The milk enzymes which are very similar to the bacilli contained in yogurt are indispensable for the production of this particular cheese: the characteristic and unmistakable greenish veins are due to a "good" mold, which belongs to the species "Penicillium roqueforti".    

Gorgonzola Blue Cheese D.O.P is very rich in minerals and vitamins, contains noble proteins in large quantities and, compared to other cheeses, does not contain a particularly high percentage of fat. Gorgonzola Blue Cheese DOP is also gluten and lactose-free, so it can be safely consumed by those suffering from particular food intolerances.

Gorgonzola Blue Cheese D.O.P is rich in vitamin A, B2, B5, and B12, of caulk, sodium, phosphorus, magnesium, and selenium. It has a low percentage of fat compared to other cheeses, about 30% of its composition. At the level of calories, 100 grams of Gorgonzola Blue Cheese DOP provide about 350 kcal. Furthermore, it is indicated for those who are lactose intolerant.

Recipes with Gorgonzola Blue Cheese D.O.P

Gorgonzola Blue Cheese D.O.P blends beautifully with dried fruit, especially gorgonzola and walnuts, which are a well-loved and always winning combination, a fast-to-prepare appetizer with sure success. You can also combine Gorgonzola Blue Cheese D.O.P with the tasty pasta dishes like risotto or pasta, simply by mixing the cheese with pasta or risotto just before serving. For those who like to try more refined flavors, we recommend the recipe of the polenta lasagna, pancetta, porcini, and Gorgonzola Blue Cheese D.O.P or the polenta pasticciata with pumpkin,  and Gorgonzola Blue Cheese D.O.P; or even some delicious purple cabbage vegetarian puddings in the variant based on spinach, Gorgonzola Blue Cheese D.O.P and raisins.

There are so many ways to take it. It is a must of Italian cuisine. You can eat it as it is or add it to risottos - with walnuts and pears; it is a classic. You can accompany it with honey, jams and dried fruit that break that strong and decisive taste, as well as combining it with a glass of good wine. Gorgonzola Blue Cheese D.O.P is also served with the sweetest foods such as chocolate, figs, grapes and even in desserts. It is the perfect protagonist for a cheese tasting.

It goes well with unique dishes such as polenta and mushrooms, or fondue, to be eaten with toasted bread croutons. It can be combined with boiled potatoes, scrambled eggs or bull's eye; it can be used to fill savory pies, fill tomatoes and vegetables in general. Finally, Gorgonzola is also used for desserts: inserted in the cream of cheesecake, transformed into mousse, used to fill cakes with pears and nuts.

This gourmet Italian cheese was created around the year 1000 A.D. in the province of Milan, in Gorgonzola to be exact, and was named after that town. Today this cheese is still made from pasteurized milk from just one milking session with the addition of enzymes and selected Penicillium molds necessary for turning it into a blue cheese. The Gorgonzola is then aged for about 60 days at 4-6°C.

3.3 pound (1.5 kilogram)

Ingredients: Pasteurized cow's milk, salt, rennet

Packaging: Vacuum-sealed Plastic

Flavor: Mild, sharp
Texture: Soft, crumbly
Color: White with bluish green spots
Aroma: Nutty

Product of Italy