GORGONZOLA

CHEESE
-An acient cheese that mainly produced nothern
regions of Piedmont and Lombardy, Gorgonzola.

HOW GORGONZOLA CHEESE MADE

1.Mixing the ingredients
The blue-green marbling
Made of whole pasteurized veins are produced by
cow's milk is combined with PENICILLIUM
PENICILLIUM ROQUEFORTI ROQUEFORTI FUNGUS
CULTURES, enzymes,rennet that use for cheese
and yeast. ripening and flavor
production.
2. Curdle and Cutting
The milk begins to curdle
immediately and within 20
minutes the curds are gently cut
into small pieces.

3. Drain Curds

During the resting period,the

curds been drain .

4. Mold Curds
After the curds drained, it will
transfer to the molds to help the
curd to settle,the wheels or the
molds are turn fours times and left
for overnight.

5. Salting

And then then cheese/curds will be

salted for a couple of times.

At this time the weight of the cheese are 18

kilos or 40 pounds but it drops to 12 kilos
or 26 pounds in the end of aging process.

6. Aging

After these steps the cheese is left

for the age. Two months for blue
creamy gorgonzola cheese and
three months for green pungent
one.
Can serve with the wine or dessert