Gorgon D Zola , Gorgonzola , Gorgon Tsola ( Italian: Gorgonzola ) - one of the most famous Italian cheeses, characterized by a characteristic island taste. The birthplace of cheese is Lombardy ; The main cheese production is concentrated in the vicinity of Milan , Novara , Como , Pavia . The origin of cheese dates from the Middle Ages. The name comes from a small town near Milan. Refers to blue cheeses .
| Gorgondzola | |
|---|---|
| ital. Gorgonzola | |
 | |
| Country of origin |  Italy |
| City, region | Lombardy |
| Milk | cow |
| Texture | soft white mass with inclusions and characteristic stripes of noble mold |
| Ripening time | from 2 to 4 months |
| Certification | DOC 1955, PDO 1996. |
Manufacturing
Cheese is made from cow's milk [1] with the help of enzymes and the penicillus fungus: penicillus is injected into the young cheese to evenly distribute the fungal spores , as a result of which the gorgonzola has characteristic green stripes in the section. During cheese ripening, metal rods remain in it, providing air access for fungal activity. The ripening period of cheese is 2-4 months.
The method of preparation of Italian gorgonzola is used in the production of German cheese cambotsola .
Varieties
There are two varieties of gorgonzola: the young sweet cheese Gorgonzola Dolce (aka Cremificato) and the more dense and mature Gorgonzola Piccante (aka Gorgonzola Naturale, Gorgonzola Montagna or Mountain Gorgonzola). They differ not only in consistency and taste, but also in the color of the veins. [2]
Usage
Dense red wines are considered the best addition to the gorgonzola, but other combinations are often allowed. Gorgondzola is usually used as a dessert cheese and is often used in cooking (when preparing sauces for pasta, risotto , polenta , etc.). In this case, the melted cheese is mixed with olive or other oil.
Piquant gorgonzola is often combined with red wines, sweet - with white.
Origin
In Italy , along with cheeses of tom and mozzarella di bufala campaigna, it has the status of DOP (Denominazione di origine protetta).
Notes
- ↑ Manuela Darling-Gansser. Autumn in Piemonte: Food and Travels in Italy's Northwest . - Hardie Grant Books, 2005 .-- P. 181.
- ↑ latuaitalia.ru .