The milk is pasteurised and warmed in large vats. Carefully selected milk enzymes, liquid rennet and specially selected bacteria are added.
The master cheese maker decides when the curd is ready to be worked. The curd is carefully cut using a stainless steel mandolin.
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It's used to enrich soups, crumbled over salads, gently melted into risottos and even spread over meat. An ingredient so entrenched in the landscape where it has been made in the same, traditional way for centuries, it even has its own legend.
But what is the versatile, secret ingredient that is so good Italy just doesn't want to share? Gorgonzola.
But now the secret is out and UK cheese-lovers are embracing the wide range of ways that this creamy cheese, with its straw-white colour and deep blue veining can be used in everyday cooking.
Whether you are cooking a fusion Toad in the Hole with Gorgonzola and Cumberland Sausages or the more traditional Bruschetta with Gorgonzola, Balsamic Figs and Watercress, Gorgonzola delivers an authentic taste of the Italian kitchen to the UK.
A distinctive taste maintained by only using milk from certain areas of the Lombardy and Piedmont regions of Northern Italy, from one of just 3,000 provincial farms and processed in one of 40 dairies. Only cheese passing these (and a few more) checks, gets the Protected Designation of Origin, or PDO stamp of approval.
This means that every piece of PDO Gorgonzola has measured up to the highest standards, creating a top quality product, rich in vitamins and minerals. Plus, it tastes pretty good to boot.
And, for blue cheese naysayers, Gorgonzola comes in two strengths; the deeply veined, firm, nutty piccante, but also a much softer, creamier version labelled dolce, perfect for slathering over warm toasts - like our Gorgonzola Rarebit, or melting into cheese sauces for added depth.
Explore our behind the scenes gallery above and get a sneaky look at how this beautiful cheese is made.
Tips for your Gorgonzola:
- Look out for the blue ‘g’ Gorgonzola logo and the Protected Designation of Origin (PDO) mark when you buy Gorgonzola to make sure you’re getting the real McCoy.
- Dolce is best suited to creamy sauces, topping gratins and melting into pasta.
- The stronger piccante works well with robust meat flavours, and sprinkling over salads for an intense burst of nutty bite.
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"The versatility of this cheese are turning it into a cult cheese-lover’s choice."