Generality
The gorgonzola it is a DOP cheese (Protected Designation of Origin), which takes the name of the homonymous Lombard city of origin (precisely Gorgonzola, in the province of Milan); it comes in cylindrical shapes of about 6-13 kg, with a rough and reddish rind with a partially pigmented viscous patina.
In the kitchen, gorgonzola never disappoints; as well as successfully contextualizing in stuffed appetizers based on pate a chou (with or without the addition of mushrooms, cured meats and dried fruit - nuts) or on croutons, it is an excellent basic ingredient for the formulation of sauces and risottos. accompanied by bitter honey, compotes, jams and marmalades. A slice of gorgonzola is the ideal alternative to any type of dessert.
NB: By virtue of the strong taste and the "overwhelming aroma, gorgonzola MUST be appropriately contextualized in the meal; placing it before other less tasty cheeses or, in general, more delicate preparations, could frustrate the"escalation sensory and penalize the overall pleasantness of the meal. Gorgonzola is particularly suitable for pairing with wines of all kinds, from white to red, from light to passito; it is also pleasant to pair with some beers.
Gorgonzola is NOT a cheese with uniquely recognizable organoleptic and gustatory characteristics; in addition to the evident differences in "body" between the cheeses produced in one or the other area, gorgonzola is further classified into two types: classic or spicy or two-paste gorgonzola, and sweet cremified gorgonzola.
Classic or spicy Gorgonzola and / or with two pastes: it is a gorgonzola containing the fungal strain Penicillium roqueforti which determines the bluish streaks of the paste; it has a spicy flavor and intense aroma.
The "two-pasta" one is a gorgonzola produced in limited quantities and by a few dairies; it is characterized by the "addition of a second hot curd to the first cold curd which causes multiple cracking of the dough, in which molds develop further. It is considered a mainly artisanal gorgonzola.
Sweet Gorgonzola: the fungal strain is similar to the previous one BUT less incisive on protein and lipid nutrients; the soft consistency is given by the faster acidification but with a final pH higher than the previous one (process of cremation). The color of the marbling is lighter, gray, blue or whitish. It is considered a mainly industrial gorgonzola.
Gorgonzola DOP: while taking its name from the Milanese municipality of Gorgonzola, the relative DOP specification specifies that its production and distribution (therefore recognition) are also granted in the provinces of: Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia and Vercelli, as well as the municipalities of the province of Alessandria; both classic and sweet processing are allowed.
Nutritional values (per 100 g of edible portion)
Hygienic aspects, conservation and nutritional characteristics
Gorgonzola is a cheese completely contaminated by a fungal culture which, if on the one hand it allows to gain a certain digestibility (by transformation of the proteins and triglycerides contained in it), on the other it still requires the removal of the external crust. underline that the study of gastronomic and medical findings does NOT report any case of food poisoning caused by the consumption of gorgonzola since, contrary to what one might believe, the presence of a live and active microbiological strain prevents the proliferation of unwanted and potentially harmful species for human health.
Gorgonzola is stored by refrigeration (in the refrigerator) and the cheese lasts for a few days (in any case, never more than two weeks); it is advisable to store it in closed containers (to avoid the spread of the aroma) or to carefully wrap it in aluminum (tinfoil); some slice the gorgonzola and freeze it in single portions to be consumed immediately after defrosting.
Gorgonzola is a food that, in the ordinary diet, can be used in a pertinent way ONLY in the group of dishes or in pasta (in quantities of about 10g). It is a very fat cheese, rich in saturated lipids and containing cholesterol; all nutritional aspects that do NOT make it suitable for the "hypercholesterolemic" diet. Furthermore, being quite caloric, gorgonzola is not frequently used even in low-calorie diets useful for reducing excess fat.
Proteins are present in good quantities and have a high biological value with a predominance of amino acids: glutamic acid, proline and leucine. The limiting amino acid is tryptophan.
Gorgonzola is also rich in sodium, which does not allow its use in the diet against hypertension; however, the excellent quantity of calcium justifies its consumption in growth and in old age (while monitoring the total sodium and phosphorus intake of the diet).
As for vitamins, good levels of Niacin (vit. PP) and vit. A (retinol).
Bibliography:
- Atlas of cheeses - G. Ottogalli - Hoepli - page 256.
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