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| Contents
of 100 gr of GORGONZOLA |
- Energy Kcal 330 / Kj 1375
- Fat gr 26
- Cholesterol mg 70
- Proteins gr 19
- Calcium mg 420
- Phosphorus mg 360
- Water gr 51
- Potassium mg 120
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| Vitamins A,
B1, B2, B6, B12, E, PP are also present. |
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GORGONZOLA
It’s a paste herborized
cheese, produced with full-cream milk. The rind is hard, rough and reddish. It’s very
good table cheese and its quality and genuineness are guaranteed by the Association for
the protection of the Gorgonzola cheese. Its origin dates back to year 1000, near Milan
and just in the surroundings of Gorgonzola from which it has inherited the denomination.
The Gorgonzola obtained the Denomination of Origin in 1955 and in more recent times it has
been recognized cheese of Denomination of Protected Origin. SWEET GORGONZOLA:
Marked by the number 92 it is recognizable for its soft and creamy paste and for its sweet
and characteristic taste.
Seasoning: min. 50 days.
Medium weight for entire cheese: kg 12 (available also divided)
PIQUANT GORGONZOLA
:
True piquant hard paste cheese for " gourmets"; white, characterized by obvious
green veins and very marked taste.
Seasoning: min. 75 days.
Medium weight for whole cheese: kg 12 (available also divided)
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Suggested wines:
Bramaterra - Ghemme - Marsala (Vergine) - Picolit.
The Gorgonzola is available in the sweet or piquant version: |
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