2. Contents Introduction Process Consorzio and Protected Designation of Origin Types Moulds Nutritional values

3. How does it look like?

4. IL GORGONZOLA g or g onzola straw-white colour green veins

5. Milan Como Pavia Novara Bergamo Biella Brescia Cremona Cuneo Lecco Vercelli Lodi Casale Monferrato Verbano Cusio Ossola

6. Production 7 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 Pasteurization Preparation (milk enzimes, moulds, rennet) Curdling Breaking of curdle Shaping Whey lossSaltingMaturing cellars PiercingFinal check Wrapping, Packaging Market Maturing cellars

9. 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

10. 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

11. 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

13. 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

14. 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)

15. 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

16. Final Check Stage 7:

17. 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.

18. 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

19. Sweet type Piquant type varieties

23. Mould Penicillium roqueforti species Plaucum Weidemanni Penicillum notatum Chrysogenum

24. Nutritional Values 100 grams of Gorgonzola contain: Energy_________330 kcal (1375 kJ)Vitamin A____190 µg. Vitamin B1___25,7 µg. Proteins________19 gramsVitamin B2___388 µg. Carbohydrates___0 gramsVitamin B6___174 µg. Fats___________26 gramsVitamin B12__0,7 µg. Phosphorus_____360 mg. (45% rda)Vitamin PP___194 µg. Calcium________420 mg. (52% rda) Potassium______120 mg. Cholesterol_____70 mg.

25. Some commercials

26. Andrea Ceccaroni Giulia Paradisi presented by 1 giugno 2005