Gorgonzola

Gorgonzola is a North Italian blue cheese with 48 % fat in dry matter. and protected designation of origin. It is made from cow's milk, rennet and salt, which are mixed with a precious mushroom culture.

History

Gorgonzola is produced since the 11th century, and formerly it was called in the origin region of Lombardy Stracchino di Gorgonzola ( The Tired of Gorgonzola ) or Stracchino verde ( The Green Tired ) since it was originally gekäst in autumn and winter, when the cows are tired (Italian stracche ) from the cattle drive were. According to another legend it was invented as a milker during the evening milking visit by a seductive maid was that kept him from his actual work and until the morning so busy that he tired together pour the fresh milk of the morning Melkganges with clotted of Eve, resulting in a completely new kind of cheese was born, to the friends of the milker, alluding to the stolen night's rest to the weary just called (see below: variants: G. due paste). However, the Taleggio was called Stracchino why they sought with increasing popularity after a more specific name and to Gorgonzola, one of the many towns where the cheese is produced, agreed. 1970, the most prestigious producers to Union of gorgonzola producers ( Consorzio gorgonzola ) have joined forces, manufacture and sales of cheese controlled. This cheese can be seen on the seal with the initials CG.

Production

Gorgonzola is gekäst in cylindrical loaves weighing between 6-13 kg, either separated from the curdled milk of two Melkgänge or from the composite milk poured two courses or even from the milk of only one Melkganges (see below: variants). The curds are added to cultures of Penicillium roqueforti. In order to promote the growth of mold, the cheeses are pierced during maturation with copper or stainless steel needles, so that oxygen gets into the dough. The rind is washed regularly with salt water. Depending on the type of Gorgonzola is aged between two months to a year.

Properties

Gorgonzola has a typical, fairly thick, reddish bark, which has in places gray mold stains in general. The soft, sometimes spreadable dough is white to straw- yellow, crossed by blue-green mold veins. The spicy- spicy flavor of the cheese with subtly sweet note is usually milder than the smell. Cheese that smells sour or bitter or brownish colored, you should not buy more.

Variants

• Gorgonzola due paste: Originally inflicted Lab for the production of Gorgonzola the evening milk and the curd then suspended until the following morning in towels. On the following day he was then layered alternately with the breaking of the morning milk into molds. This cheese can be found today very rare, since he needs to ripen over a year. He has a strong, spicy taste and is highly prized by connoisseurs.
• Gorgonzola una pasta hot cheese, which consist of a mixture of curdled milk morning with the previous day 's milk.
• Gorgonzola dolce referred 60 days matured, mild cheese.
• Gorgonzola piccante called mixing 90 and 100 days on mature, spicy cheese.
• Dolce Latte is the trade name of a young, creamy mild Gorgonzola cheese from the milk of only one Melkganges with light surface mold, which is traded taken by the resident company in Pavia Galbani in film, which is part of the Lactalis Group since early 2006.
• Torta San Gaudenzio is a trade name for a layered cake of mascarpone cheese with pickled Gorgonzola layers.
• Gondola is called a Danish version of Gorgonzola.