Transcript IL GORGONZOLA - Czech Technical University in Prague

Contents
• Introduction
• Process
• Consorzio and Protected Designation
of Origin
• Types
• Moulds
• Nutritional values
How does it look like?
IL GORGONZOLA
uncooked cheese
straw-white colour
green veins
creamy and soft texture
gorgonzola
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Milan
Como
Pavia
Novara
Bergamo
Biella
Brescia
Cremona
Cuneo
Lecco
Vercelli
Lodi
Casale
Monferrato
Verbano
Cusio
Ossola
Production
steps:
1. preparing the milk
2. breaking up the curd
3. shaping the cheese
4. salting
5. maturing
6. piercing
7. final check
7
Whole cow’s
milk
Preparation
(milk enzimes,
moulds, rennet)
Pasteurization
Shaping
Breaking of
curdle
Whey loss
Salting
Final
check
Maturing
cellars
Curdling
Maturing
cellars
Piercing
Wrapping,
Packaging
Market
Stage 1: Preparing
the milk
Gorgonzola is made from pasteurised cow's whole
milk which is poured into kettles at a temperature
of approximately 30°,
adding milk enzymes,
rennet and penicillium
spores
Stage 2: Breaking up the
curd
Once the mixture has curdled, the
curd is broken up and placed on
inclined boards to drain the whey
Stage 3: Shaping the
cheese
After a few minutes, the curd is placed in
containers known as "fassiroli" or "fascere", of a
quantity of approximately 14/15 Kg per cheese, and
is then left to rest to allow a further loss of whey
Stage 4: Salting
After marking, the cheeses are transferred to
the so called "purgatory" (cellars featuring a
temperature of 20/22 °C and a humidity level
of 90/95%).
They are then carefully
salted on the top,
underneath and on the
sides and after 3/4
days are sent to the
maturing cellars
Stage 5: Maturing
The cheeses remain in the maturing cellars, featuring
a temperature of 2/7 °C and a humidity level of
85/95%, for a period
ranging from 50 to 90 days,
depending on type
(sweet or piquant)
Stage 6: Piercing
(maturing step)
After three to four weeks, the cheeses are pierced.
Large metallic (copper) needles penetrate into the
cheeses to let the air in, and thus allow the
development of the cultures previously introduced in
the curd. The air creates the ideal and natural
conditions for the development of the penicillium
Stage 7:
Final Check
To guaranty quality at the end of the
maturing process, the cheese undergoes
quality control.
They are then cut in two or more pieces
and each piece is wrapped in aluminium
foil embossed with the “
” trademark.
•Consorzio per la Tutela del
Formaggio Gorgonzola
(Consortium for the Protection of
the Gorgonzola Cheese)
established in 1970 by the Italian government
•Protected Designation of Origin
included in the European Community's list of P.D.O.
products on 12/06/96 under EC Registration No. 1107
varieties
Piquant type
Sweet type
Mould
•Penicillium roqueforti species
•Plaucum
•Weidemanni
•Penicillum notatum
•Chrysogenum
Nutritional Values
100 grams of Gorgonzola contain:
Energy_________330 kcal (1375 kJ)
Proteins________19 grams
Carbohydrates___0 grams
Fats___________26 grams
Phosphorus_____360 mg. (45% rda)
Calcium________420 mg. (52% rda)
Potassium______120 mg.
Cholesterol_____70 mg.
Vitamin A____190 µg.
Vitamin B1___25,7 µg.
Vitamin B2___388 µg.
Vitamin B6___174 µg.
Vitamin B12__0,7 µg.
Vitamin PP___194 µg.
Some commercials
presented by
Giulia
Paradisi
1 giugno 2005
Andrea
Ceccaroni