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DIC.GEN 2015
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SYMBOL OF MADE IN ITALY. It’s a
growing knowledge of the product
that is coming out of the national
borders. “The export is going very
well and is growing interest in markets
as far away as China, Japan and
Dubai. In this sense, the Expo, if used
intelligently, could give a big boost to
our productions Made in Italy, often
in foreign markets such as Russia are
subject to even gross falsifications, said
Bass.
In short, the ductility of this cheese, in
its various manifestations, making it
suitable for various types of food, from
the cafeteria to the pizzeria, all the way
up to high cuisine which is increasingly
being used in new interpretations of
classics such as risotto with Gorgonzola,
broccoli robe and sausage Bra or
boldest combinations like cream of
Jerusalem artichokes and gorgonzola
chocolate testimonial Cannavacciuolo.
The important thing is to know how to
exploit that taste so special.
From Churchill to Cannavacciuolo
fans of Gorgonzola
It is considered by some cheese hyper
local and indeed “Po” (just think of the
amazing Academy of gorgonzola in the
film “Welcome to the South”), but in
reality the cheese streaked with green
fan has absolutely above suspicion,
and not just recently. Did you know
for example that the great statesman
Winston Churchill was going crazy,
in preference to the more bland Blue
Stilton, British blue cheese? Coming
to the present day, is the two-star chef
Antonino Cannavacciuolo Neapolitan,
who of Lombardy has very little apart
from his restaurant on Lake Orta, the
face of the campaign in progress “The
more you know, the more you like”
the Consortium for the protection
Gorgonzola cheese. Featured in
messages (commercials and print pages)
the nutritional quality of the cheese,
its wealth of calcium, phosphorus and
vitamins and the distinctive penicillium,
obtained naturally, and that makes it
more digestible than other aged cheeses.
Two marks for two uses
There are two types of Gorgonzola in
the portfolio of brand products of the
Cooperative Italian Catering, selected
with the needs of the areas of Italy that
do not traditionally consume. Nicoletta
Bassi that produces them both, explain
us that.
“The product branded Table Viva
is a Gorgonzola drier and the price
more aggressively, with 65-75 days of
ripening, while the branded Qualitaly,
with 55-60 days of ripening and suitable
for a high food, is soft and creamy.
The dry type is suitable for quick
consumption of pizzerias, eateries and
bars that use it for sandwiches, wraps
and pizzas, situations in which the
cheese has to be easy to manage in the
cut. “
Shoulder
The method of production
Handmade
Even in the great national industry the
production process of Gorgonzola still
provides a strong manual intervention.
The cheese is obtained using only
pasteurized whole milk plus enzymes,
rennet and penicillin spores. Serves a
quintal of milk to obtain a form of the
weight of about 12 kg.
Coagulation occurred, the curd is placed
in fassiroli, or molds, in amounts of
about 15 kg for each form and is left
to stand to allow the loss of serum.
Subsequently the forms are turned
and marked on both sides with the
identification number of the dairy
production. So are moved into cells,
called “purgatory”, with a temperature
of 18/24 ° C, where the shapes are
salted manually.
After about 3 weeks of ripening, in cold
storage at 2/7 ° C, with a humidity of
85/99%, the drilling takes place with
large metal needles which allows air to
enter the paste, develop crops already
grafted in the curd and thus give life
to the unmistakable blue veins / green
gorgonzola.
When curing is complete, after about
two months, the shapes are cut and
each part is wrapped in aluminum
bearing the unmistakable relief of
the Consortium, the only guarantee
of quality where C stands for the
4(.(A05,