Gorgonzola P.D.O.

Its first appearance is still unknown, but certain is the origin of the name from the town of the same name in the Milan area Gorgonzola in fact was famous for being an important trading hub and gathering place for passing herds. Legend has it that long ago it was called “stracchino” because it was made precisely with the milk of “stracche” cows, tired, from returning from the mountain pasture.

TECHNICAL CARD

DENOMINATION:

Gorgonzola P.D.O.
PRODUCTION AREA:

Lombardy: provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia, Varese; Piedmont: provinces of Alessandria, Biella, Cuneo, Novara, Verbano-Cusio-Ossola, Vercelli
TYPOLOGY:

Gorgonzola PDO spicy and Gorgonzola PDO sweet. Blue-veined, fat, uncooked cheese, soft
MILK:

Cow's milk, whole, pasteurized
CRUST:

Non-edible, gray and/or pinkish color
SEASONING:

minimum duration of 50 days and maximum duration of 150 days (Gorgonzola dolce);
minimum duration of 80 days and maximum duration of 270 days (Gorgonzola piccante);
minimum duration of 60 days and maximum duration of 200 days (Gorgonzola piccante small shape)
PRODUCTION:

annual

Find out how to enjoy it

Gorgonzola P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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