GORGONZOLA PDO

DESCRIPTION, HISTORY AND CHARACTERISTICS OF THE PDO
His date of birth dates back to the Middle Ages, around the year 1007, more than 11 centuries ago.
It appears that they called it “stracchino” in days of old; nevertheless, its date of birth remains a mystery. There are some indications that may lead to an even earlier date for the manufacture of the “stracchino di Gorgonzola”. The word “stracchino” itself comes from the adjective “stracco”, that is to say “stanco”, wich in Italian means “tired”: this leads us to the transhumance of cow herds – back in Roman times – from the higher grounds on alpine pastures down to the lower – lying water – meadows in the Po Valley.
By law and by tradition there are only two regions in Italy which are entitled to manufacture Gorgonzola cheese, and even within these regions, only some provinces are allowed to produce it. For the region of Piemont these provinces are: Novara, Vercelli, Cuneo, Biella, VCO and Casale Monferrato with its surroundings, whereas for the region of Lombardy the provinces are: Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia e Varese. Only milk from the dairy farms of these provinces may be used to produce this cheese and thus bestow on their Gorgonzola the PDO certificate.
Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold.
It is therefore creamy and soft with a distinctive and distinctive flavor, slightly spicy the mild type, stronger and stronger flavor the spicy type whose paste is more herbaceous, firm and crumbly.
At origin, the wheels are branded on both flat sides of the Gorgonzola wheel, but the consumer, upon purchase, can be guaranteed authenticity by the “” mark printed on the background of the foil wrapping the cheese, granted exclusively to companies authorized by the Consortium.
Gorgonzola cheese amazes you every time you taste it.
But also when you discover its values and properties. Did you know that this amazing cheese is a source of vitamins A, B2, B6 and B12?
Vitamin B6 contributes to the normal function of the nervous and immune systems, while vitamins B6 and B12 contribute to the normal formation of red blood cells.
Gorgonzola DOP is rich in micronutrients that are useful for our health, especially in vitamins and mineral salts, including calcium, phosphorous and zinc.
Gorgonzola DOP cheese is naturally lactose-free (less than 0.1g/100g, a natural consequence of the typical production process. It contains galactose).
To enjoy the creaminess of Gorgonzola to the fullest, it is best to remove it from the refrigerator at least half an hour before consuming.