D.O.C. cheese produced in accordance with the standards described in the DPR No. 1269 of 30/10/1995, and recognized by the EC as a "PDO" product through the EEC Regulation No1107/96 of 12/6/1996. Gorgonzola is a blue-veined straw-yellow cheese made from cow’s raw milk, curdled at 28-32 °C with veal rennet. To produce a wheel of about 12 kg it takes nearly 100 kg milk. The preparation is done by stratification using cooled-down curds. After a few days, the cheese is salt-cured and this dry curing goes on for several days at a temperature of 18-20 °C. Cheese ageing, which lasts two or three months, is carried out in a humid environment at 2-4 °C. During maturation, the wheels are pierced several times to enhance the growth of the pennicillium strains, which are crucial for the formation of the typical green/blue veins of Gorgonzola (marbling). In a simple slice of gorgonzola there’s a wealth of high biological value proteins. Rich in minerals such as calcium, iron and phosphorus, Gorgonzola is a complete, balanced and highly digestible food, which ensures a balanced and natural nutrition for our body functions. Chemical and microbiological analyses have uncovered a gold mine of nutritional values.Read more...