D.O.C. cheese produced in accordance with the standards described in the DPR No. 1269 of 30/10/1995, and recognized by the EC as a "PDO" product through the EEC Regulation No1107/96 of 12/6/1996.
Gorgonzola is a blue-veined straw-yellow cheese made from cow's raw milk, curdled at 28-32 °C with veal rennet. To produce a wheel of about 12 kg it takes nearly 100 kg milk. The preparation is done by stratification using cooled-down curds. After a few days, the cheese is salt-cured and this dry curing goes on for several days at a temperature of 18-20 °C. Cheese ageing, which lasts two or three months, is carried out in a humid environment at 2-4 °C. During maturation, the wheels are pierced several times to enhance the growth of the pennicillium strains, which are crucial for the formation of the typical green/blue veins of gorgonzola (marbling).
In a simple slice of gorgonzola there's a wealth of high biological value proteins. Rich in minerals such as calcium, iron and phosphorus, Gorgonzola is a complete, balanced and highly digestible food, which ensures a balanced and natural nutrition for our body functions. Chemical and microbiological analyses have uncovered a gold mine of nutritional values.
The shape is cylindrical with a high and straight heel with flat sides where the Origine del Consorzio di Tutela trademark must be displayed. Wheel height (16-20 cm), diameter (25-30 cm) and average weight (11-13 kg) may vary due to different technical procedures of production. To fully savor its creamy texture, the gorgonzola should be left at room temperature for least half an hour before serving. Routinely, the ready-to-eat product is wrapped with an aluminum foil that following a cold embossing labeling procedure shows the "g" trademark of the Consorzio. Its unique taste and pungent smell make it a tasty and delicious cheese.