Gorgonzola for everyone!

Gorgonzola - In the city that gave birth to the tasty cheese, the gorgonzola festival takes place every year on a weekend in September. The best local dairies also offer other types of products for tasting. The festival is also an opportunity to learn new and original recipes based on the tasty gorgonzola, and why not, also confectionery. Blue cheese, Gorgonzola is appreciated for its genuine supply chain as it is raw or uncooked.

The milk is processed at a temperature of 30-32 ° C and enriched, in addition to the usual starter yeasts, also with specific strains of Penicillum, called Roqueforti. After aging, for at least 80 days if the product is spicy, and the division into slices, these are pricked to favor the spread of molds that make it unique in taste. Formerly the shapes were infected by the molds of the natural cave environment. In this case we speak of natural marbling. We just have to explore the festival, it is said that some companies still produce with this method!