Gorgonzola

Gorgonzola was first created in the 12th century, in the heart of the Lombard Prealps.It was originally called "stracchino erborinato" because of the green veins similar to "erborin," the dialect word for parsley.

The milk to produce Gorgonzola is collected every day from the farms in the consortium of producers that are scattered in the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, Vercelli, and the territory of Casale Monferrato.

For some time the consortium for the protection of Gorgonzola has defined two types of the cheese: sweet Gorgonzola, which is softer and more creamy, because of higher proteolysis and cream that is added to the milk, and spicy Gorgonzola, which is denser and has a stronger taste.

The optimum aging for spicy Gorgonzola is from 90 to 110 days, because beyond that the chemical process of proteolysis begins to create bitterness and a hint of ammonia, especially in the rind.

During production the cheese forms are marked on both flat sides, but the consumer can be assured of the authenticity of the by the 'g' printed on the background of the foil that wraps the cheese, exclusively granted to companies authorized by the Consortium.