Origine: ARRIGONI BATTISTA ‐ ITALY
Gorgonzola is one of the world's oldest blue-veined cheeses. Origin: Lombardy region (Italy).Method of preparation: In a young cheese made from cow's milk injected moldy fungus Penicillium. Ready cheese-heads are pierced with metal wires. This allows air to get inside the cheese, thereby forming the familiar mold, giving sharp and rich taste of Gorgonzola. The number of punctures depends on the piquancy of the cheese - the more, the richer it will taste.
Color: straw-white with green inclusions.Ripening period: "live" cheese maturation which continues until the moment of consumption - an average of 2-4 months.
Taste and texture: the taste is soft, spreadable young cheese with streaks of blue mold Gorgonzola Dolce - sweet, soft with a delicate hint of hazelnut; the palate is dense, more crumbly cheese with lots of streaks of mold Gorgonzola Piccante - a spicy, deep with a strong flavor; texture of both cheese – soft, crumbly, with a hard rind.
- Energy value (100g): 330 kcal.
- Nutritional value (100 g): proteins (about 20%), easily digestible fats, calcium, phosphorus, potassium, antioxidants.
- Vitamins and minerals: vitamins A, PP and group B.
- Fat content: 48%.
- Storage: at a temperature of +1+6º C With a closed parchment cut in the vegetable compartment.