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GORGONZOLA DOP
1) Product denomination: Gorgonzola.
2) Product description: D.O.C. cheese produced according to the standards described in the D.P.R. n° 1269 dated 30.10.1955. Recognised with the DOP dating from 12.06.1996 (Reg. CEE n. 1107/96).
Soft and fat cheese with a raw dough, exclusively produced with whole pasteurized cowmilk, curdled at 28-36 °C with calf rennet. Prepared with a stratification method with low temperature rennets. After a couple of days the procedure continues with the salting, that will take more or less the same time and it's done in controlled ambients with a 18-28 °C temperature.The seasoning, that usually spans from two to over three monthes, is effettuated in high-humidity cells with a 2-7 C° temperature. The product is considered ready to be sold after it has underwent at least 50 days of seasoning. Douring the seasoning period the cheese is pierced several times in order to increase the formation of penicillium bacteria, whose presence is fundamental in order to achieve the characteristic blue/green veins (=erborinatura).
3) Production areas: in the following provinces: Biella, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milano, Novara, Pavia, Vercelli and the Casale Monferrato area.
4) Shape, Dimensions, Weight: A cilindrical shape with a high and distinct rind and a plain surface where is stamped the symbol of guarantee of the Consorzio di Tutela, a mark that identifies the producer and the quality.
Height*:
Piccante: h. 13/19 cm
Dolce: h. 13/19 cm
Piccole: h. 16/20 cm
Diameter*:
Piccante: Ø 28/32 cm
Dolce: Ø 28/32 cm
Piccole: Ø 20/28 cm
Weight*
Piccante: Kg. 9/12
Dolce: Kg 10/13
Piccole: Kg. 6/8
- With a variation (max. 5%) due to the technical working conditions and the seasoning period.
5) Rind: rough, gray and/or pinkish depending on the seasoning ambient. Not to be eaten. Usually the cheese that is ready to be sold is covered with aluminum foils that have the Consorzio "G" symbol embedded on them.
6) Dough: compact, with a white or straw-colored hue covered with a distinct blue/green veining (=erborinatura).
7) Taste: it renges between the slightly spicy to the distinctly spicy.
8) Fat matter on the dried substance: 48% minimum.
9) Nutritional values (100 gr):
Energy: | Kcal 330/Kj 1375
Water: | gr. 51
Fat: | gr. 26
Proteines: | gr. 19
Phosphorus: | mg. 360
Calcium: | mg. 420
Potassium: | mg. 120
Cholesterol: | mg. 70
There are also the following Vitamins: A - B1 - B2 - B6 - B12 - E - PP.
Text taken from the informative material of the Gorgonzola Consorzio - Novara.