Gorgonzola: Italian mold cheese. The best Italian gorgonzola cheese: this is something worth trying

How much does Gorgonzola cheese cost (average price per 1 kg)?

Moscow and Moscow region.

The Italian province of Lombardy, which is considered one of the pearls of Italy, is conveniently located on the border with Switzerland. The nature of Lombardy is varied. The province is surrounded on one side by picturesque Alpine peaks that separate Italy and Switzerland from each other. In the south of Lombardy there is a plain and numerous crystal clear lakes.

In such an idealistic and beautiful atmosphere of alpine meadows, the inhabitants of Lombardy raised sheep, goats and cows in order to later produce the greatest masterpieces of cheese-making culture. We will talk about one of these masterpieces today.

During the Middle Ages, in the village of Gorgonzola, one enterprising Italian cheese maker spoiled a whole batch of Alpine curd cheese Stracchino. In order not to incur losses, the cheese maker decided to add some fresh cheese to the spoiled cheese and sell the goods to visiting merchants.

So he did, and after a while all the same merchants came to visit the cheese maker, plus some friends. The cheese maker decided that the traders had discovered the deception and wanted to inflict reprisals. However, he was wrong. Everyone liked the new cheese so much that it was named Gorgonzola, and the cheesemaker became rich.

In the suburbs of Milan there is the town of Gorgonzola, whose residents were the first to produce the famous cheese. To make Gorgonzola cheese, cheesemakers use special Penicilla mushrooms, which are implanted into young heads of cow cheese.

Mushrooms are implanted into the cheese using injections, which makes it possible to achieve a distinctive pattern on the cut of the cheese. Gorgonzola cheese is also characterized by its mold color - green. The cheese must be ripe, and the ripening period affects the taste of the cheese and, of course, the price. Gorgonzola cheese matures from 2 to 4 months.

Gorgonzola cheese is divided into two types. The first young cheese, with a sweet taste, is Gorgonzola Dolce, the second name is Cremificato. The second cheese is mature and seasoned, a delicacy for gourmets and a significant loss of money for the wallet - Gorgonzola Piccante cheese.

Gorgonzola cheese It is distinguished by its piquant and even spicy taste. This cheese is usually served as an appetizer, so that guests can “whet up” their appetite before the main course before lunch or dinner. Blue cheeses are often served as dessert.

Gorgonzola cheese, which is a mandatory ingredient for a cheese plate, was no exception. Gorgonzola cheese goes well with fruits and nuts. In addition to being used as a snack, Gorgonzola cheese is used in the preparation of soups, salads and cheese sauces for real gourmets.

Gorgonzola (Gorgonzola, Gorgonzola, Italian. Gorgonzola) is one of the most famous Italian blue dessert cheeses, characterized by a characteristic sharp taste.

Its smell can be called rather rough, nutty, but not bright. Gorgonzola has a creamy, soft, paste-like texture and a distinctly sweet flavor.

The name comes from the small settlement of Gorgonzola near Milan. And the birthplace of cheese is Lombardy; the main production of cheese is concentrated in the vicinity of Milan, Novara, Como, Pavia. Gorgonzola cheese has been known since the Middle Ages.

The history of the appearance of this cheese is random. The predecessor of Gorgonzola was stracchino cheese (translated from Italian as “tired”). Herds that came down from the mountains grazed in the vicinity of the village, and local residents made soft, fatty cheese from the milk of cows tired from the long journey.

According to one legend, a certain cheese maker once violated the technology and, in order to hide his mistake, combined cheese dough that had not undergone the necessary processing with fresh milk.

As a result, cheese with mold inclusions was ripened, immediately captivating connoisseurs with its spicy aroma and unique taste.

The cheese is made from cow's milk, which, after curdling, is placed in cylindrical molds lined with cloth.

For better drainage of the whey, the formed heads are periodically turned over.

After 10-14 days, they are taken out, rubbed with salt and injected with long needles, introducing spores of the noble mold Penicillium roqueforti. This way the fungal spores are evenly distributed, and the gorgonzola has characteristic green stripes on the cut.

"Penicillum roqueforti" is a species of noble mold that creates greenish veins in cheese, subspecies "glaucum" and "weidemannii", related to the more famous species "Penicillum notatum" and "chrysogenum", from which penicillin is made.

During the ripening of the cheese, metal rods remain inserted into it, which provide air access for fungal activity. The cheese ripening period is 2-4 months.

The cheese heads are wrapped in foil in order, on the one hand, to retain moisture, and on the other, to prevent the flow of oxygen to avoid excessive mold growth.

After the shell is opened and the cheese comes into contact with air, the fungus begins to grow, but this is a normal phenomenon that does not affect the quality of the product.

The method of preparing Italian Gorgonzola is also used in the production of German Cambozola cheese.

Description and use

There are two varieties of Gorgonzola: Gorgonzola Dolce or Cremificato (young, unripe, sweetish cheese) - ripens for 2 months, and denser and more mature Gorgonzola Piccante (more dense, aromatic, with a sharp, deep taste) - 4 months.

In cross-section, both varieties are white or cream in color with inclusions of green-blue mold, of which there is much more in Gorgonzola Piccante. The cheese has a dense, light red rind.

BJU gorgonzola:

• Proteins - 19 g
• Fat - 26 g
• Carbohydrates - 0 g

The sharp, piquant taste of Gorgonzola stimulates the appetite, so it is usually offered as a light snack before lunch or dinner, choosing a wine that matches the type of cheese. Red dense wines are considered the best complement to Gorgonzola, but other combinations are often allowed.

Gorgonzola is usually used as an indispensable ingredient and is often used in cooking (in the preparation of soups, salads, pasta sauces, risotto, polenta, etc.).

The taste of the cheese is perfectly revealed in combination with fruits, honey, many vegetables, chocolate, but the classic combination is with walnuts and mascarpone cheese.

How to select and store

1. Always check the indicated expiration date - it usually does not exceed 60 days from the date of manufacture. There are cheeses that last longer, but they can no longer be called completely natural: emulsifying salts (E452, E341, E339) and preservative E202 are added to the composition.

2. The cheese “dough” should under no circumstances be crumbly - this indicates that the shelf life has been exceeded. At low temperatures, the moisture in the cheese freezes, after which the dough becomes crumbly and the taste is not expressed. Mold should not be the main part of the cheese - if this is not the case, then the cheese is not very fresh at best. If these signs occur, you should refuse to purchase the delicacy.

3. The danger of “over-ripening” blue cheese remains even when storing it at home. Firstly, it is undesirable to keep it in the refrigerator - there are too many foreign odors that can affect the taste of the delicacy. It is better to store the product in a cool, dark place, wrapped in a cloth moistened with salt water. The period for hard cheeses is 7 days, for soft cheeses – no more than 3.

Gorgonzola cheese is an Italian relative of the famous French Roquefort. They are united not only by their approximately equal age (they are considered the oldest blue cheeses), but also by the romantic legends of their birth. Let's plunge into the majestic world of blue cheeses and get to know the noble Gorgonzola better.

The date of birth of Gorgonzola is so far from our days that there is much debate about the place and time of origin of the cheese. In this regard, his story is entangled in many conjectures.

According to some sources, Gorgonzola cheese was first produced in 879 in a place of the same name near Milan. According to others, the birthplace of cheese is the town of Valsassina, which for several centuries was a famous cheese-making place due to the presence of natural caves with an average air temperature of 6-12 degrees.

Legend has it that a young man in love left his evening job of making cheese unfinished in order to spend time with his lady love. In the morning, hoping to hide his mistake, he mixed the curd mass received in the evening with fresh milk. A few weeks later, the young man noticed blue veins on the finished cheese, and after tasting it, he realized that he had made a discovery.

Stephen Jenkins, in his book Cheese Primer, suggests that the young man was preparing another Italian cheese (Stracchino) when he received Gorgonzola. In fact, the first name of the real Gorgonzola sounded like “stracchino from Gorgonzola”, and later “starcchino green”. And it was produced in the fall, when the cows returned from the mountain pastures.

The spread of Gorgonzola production began in two areas: (Lombardia) and (Piemonte) and proceeded more slowly than other varieties. Initially it was made in the cities of Pavia and Novara, later joined by Como and.

The beginning of the twentieth century is the starting point for the spread of Gorgonzola. There are certificates of export of more than 10 thousand tons to Germany, Great Britain and France. At the same time, the British preferred the soft, slightly spicy white Gorgonzola, while the French and Germans ordered the tart double-curd cheese with many blue veins.

At the end of World War II, a recipe for producing gorgonzola using the “one-curling” method was developed. The new technique has become cheaper, more hygienic and of higher quality.

Cheese factories spread throughout the Po Valley. But in the 1970s, small factories were closed due to lack of funds. In 1955-1977, regions that had the right to produce Gorgonzola cheese were legally defined.

Currently, there are only 30 cheese factories producing original Gorgonzola. About 45% of the cheese is made in Novara, 22% in Pavia, 15% in Milan.

Manufacturing technology

By law, real Gorgonzola is produced only in two provinces of Italy: Lombardy (Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia, Varese) and Piedmont (Novara, Vercelli ), Cuneo, Verbania, Verbano-Cusio-Ossola, Casale Monferrato region). For its production, milk obtained only in these regions is used.

Gorgonzola production is a modern automated process. Whole cow or goat milk is salted and curdled by adding liquid rennet at a temperature of 28-36 degrees, while mold spores penicillium glaucum or penicillium roqueforti are introduced into the raw material. After this, the curdled clot is placed in special cylinder-shaped containers lined with natural fabric. To completely remove excess whey, the molds are periodically turned over.

After the liquid is removed, the cheese heads are rubbed with sea salt to create the final Gorgonzola flavor and sent to warm, humidity-controlled rooms. After a week, the taste and consistency of the cheese is checked. If everything is of good quality, then the cheese heads are pierced using special equipment to create air channels that promote the growth of fungal colonies. For further ripening, Gorgonzola is sent to a cooler room, where mold begins to grow rapidly.

Ripening of soft Gorgonzola lasts at least 50 days, spicy - from 4 months. The hallmark of authentic Gorgonzola is the packaging foil, marked with the letter “g”.

How and with what they eat

Gorgonzola is a straw-white soft cheese with greenish specks. It has a creamy soft taste with a specific characteristic aroma. The cheese is presented in two varieties:

• Gorgonzola Dolce – young soft cheese with a pasty consistency, riddled with streaks of blue mold. The taste is sweet, soft with a delicate nutty note;
• Gorgonzola Piccante – dense and more crumbly cheese with more streaks of mold than soft cheese. The taste is spicy, deep with an enhanced aroma.

Gorgonzola is a “living” product whose ripening never ends. Therefore, it is recommended to buy it in quantities that can be consumed in a few days. Picante has a longer shelf life than Dolce.

Before use, you need to remove the cheese from the refrigerator at least 30 minutes before use. During this time, it will acquire the necessary consistency and reveal all its taste qualities.

Both types of Gorgonzola are great for making both simple and complex recipes. Soft cheese creates a light flavor, while picante gives dishes a pronounced gorgonzola aroma. Due to its pasty consistency, Dolce cheese is often used for sandwiches.

Melt 3 tablespoons of butter, add 60 g of Gorgonzola cheese, finely chopped green onions, grated garlic clove and a pinch of black pepper. Serve with meat. Minimum ingredients, maximum taste!

Calorie content, chemical composition and beneficial properties

Gorgonzola is a cheese made without additives or preservatives. Thanks to strictly controlled production and pasteurization of milk, the safety of the cheese and the preservation of its taste are guaranteed.

The nutritional value of 100 g of cheese is 314 kcal, which contains:

• Carbohydrates o g;
• Proteins 18 g;
• Fat 27 g;
• Salt 1.6 g;
• Calcium 530 mg;
• Phosphorus 280 mg.

1. Gorgonzola is an excellent nutritional product for athletes. During cheese making and ripening, milk proteins break down into free amino acids, which are easily digested and used by the body to synthesize its proteins.
2. Peptides discovered by scientists in gorgonzola are an antithrombotic factor, regulate the functioning of the gastrointestinal tract, perform an immunostimulating function, and normalize blood pressure.
3. Calcium, which is part of cheese, has high bioavailability, that is, it is quickly absorbed by the body. Which is very important for children during periods of intensive growth, as well as for older people to prevent the development of osteoporosis.
4. During cheese making, lactic acid bacteria digest lactose. Therefore, properly aged Gorgonzola contains only traces of this substance. Due to this, cheese is well tolerated by people who have problems digesting lactose.
5. Due to its pasty consistency, there is an opinion that Gorgonzola is a product with high fat content. This is absolutely not true. A comparison of the values ​​shows that the fat level in Gorgonzola is absolutely comparable to other cheeses that are perceived by consumers as lighter.
6. The presence of colonies of mold microorganisms leads to the formation of free fatty acids such as lauric, palmitic, stearic, oleic. They play an important role in suppressing pathogenic microorganisms and helping to increase the shelf life of cheese.

Of course, Gorgonzola is not a medicine, but this Italian cheese will undoubtedly fit perfectly into a balanced, healthy diet.

Price for 1 kg of gorgonzola in Italy and Russia

Currently, the total production volume of original cheese is over 48,000 tons per year. Retail turnover exceeds 500 million euros.

Since cheese has a limited shelf life, it is sold mainly in small packages.

In Italy, on average, this cheese can be bought in the range from 6 to 9 Euros per 250 g (24-36 Euros per 1 kg). It is now impossible to officially buy Gorgonzola on the shelves of domestic stores, but Internet sites are actively distributing genuine (as indicated by the seller) Gorgonzola in Moscow at a cost of 350-500 rubles per 100 g (3500-5000 rubles per kg).

My acquaintance with Gorgonzola has come to an end. When vacationing in Italy, do not pass by the moldy blue blood cheese. And let mold in life be only on cheese and only noble mold!

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Gourmet cheese - Gorgonzola

One of the most delicious Italian cheeses is Gorgonzola (Gorgonzola, Gorgonzola, Italian. Gorgonzola) – got its name from the small village of Gorgonzola, located near Milan, where almost a thousand years ago its inhabitants learned to make an unusual blue cheese with streaks of mold. Why is this cheese “blue”? It is so called because of the greenish-blue colonies of mold cultures that have sprouted in the cheese mass.

The history of the appearance of this cheese is similar to the history of many other gourmet products: it all happened completely by accident! The predecessor of Gorgonzola was stracchino cheese (translated from Italian as “tired”). Herds that came down from the mountains grazed in the vicinity of the village, and local residents made soft, fatty cheese from the milk of cows tired from the long journey. According to one legend, a certain cheese maker once violated the technology and, in order to hide his mistake, combined cheese dough that had not undergone the necessary processing with fresh milk. As a result, cheese with mold inclusions was ripened, immediately captivating connoisseurs with its spicy aroma and unique taste.

Over the centuries, the method of producing Gorgonzola has not undergone major changes. Like most blue cheeses, it is made from cow's milk, which, after curdling, is placed in cylindrical molds lined with cloth. For better drainage of the whey, the formed heads are periodically turned over. After 10-14 days, they are taken out, rubbed with salt and pierced with long needles, introducing spores of the noble mold Penicillium roqueforti.

Oxygen is required for the growth of mold fungi, so thin metal tubes are inserted into the cheese mass. Gorgonzola is produced in two varieties: a young, unripe, sweetish cheese called Gorgonzola Dolce or Cremificato, which takes two months to ripen. Gorgonzola Piccante matures for about four months, its consistency is denser, the aroma is pronounced, and the taste is sharp and deep. In cross-section, both varieties are white or cream in color with inclusions of green-blue mold, of which there is much more in Gorgonzola Piccante. The cheese has a dense, light red rind.

The cheese heads are wrapped in foil in order, on the one hand, to retain moisture, and on the other, to prevent the flow of oxygen to avoid excessive mold growth. After the shell is opened and the cheese comes into contact with air, the fungus begins to grow, but this is a normal phenomenon that does not affect the quality of the product.

The sharp, piquant taste of Gorgonzola stimulates the appetite, so it is usually offered as a light snack before lunch or dinner, choosing a wine that matches the type of cheese. Gorgonzola is appropriate both at the end of a meal and for dessert, as an indispensable component of a cheese plate.

But the use of Gorgonzola is not limited to this. It is an integral ingredient in many soups, salads and sauces. The taste of the cheese is perfectly revealed in combination with fruits, honey, many vegetables, chocolate, etc., but the classic combination is with walnuts and mascarpone cheese.

Composition and beneficial properties of Gorgonzola cheese

100 g of gorgonzola contains:

Proteins - 19 g

Fat - 26 g

Carbohydrates - 0 g

Phosphorus - 360 mg

Calcium - 420 mg

Potassium - 120 mg

Cholesterol - 70 mg

Vitamins in Gorgonzola:

Vitamin A - 190 mg

Vitamin B1 - 25.7 mg

Vitamin B2 - 388 mg

Vitamin B6 - 174 mg

Vitamin B12 - 0.7 mg

Vitamin PP - 194 mg

Minerals in Gorgonzola:

Phosphorus – 360 mg

Calcium – 420 mg

Like all quality cheeses, Gorgonzola is very nutritious and healthy. It contains up to 20% proteins and over 25% easily digestible fat . 100 grams of cheese provides a person’s daily need for the most important scarce amino acids, vitamins A, PP And Group B . The significant healing effect is also due to the high content calcium And phosphorus , responsible for the condition of the skeletal system, and potassium , necessary for the normal functioning of the heart and blood vessels. Cheese is natural antioxidant , and the presence of noble mold enhances its beneficial properties, positively affecting the functioning of the gastrointestinal tract. In addition, blue cheeses are known as strong aphrodisiacs.

Almost immediately after the “discovery” of cheese, people noted the benefits of Gorgonzola in the treatment of certain gastrointestinal disorders. It was also noted that shepherds, the main consumers of Gorgonzola, have good health and maintain it for a very long time. Currently, people involved in the production of Gorgonzola remain resistant to infectious diseases until old age, despite constantly working in cold rooms. As shown by recent trials carried out by Dr. Attilio Giacosa at the Operative Group of Gastroenterology of Tumors in Genoa, gorgonzola has a positive effect for patients with cancer, despite chemotherapy. Gorgonzola is currently being used in a series of trials at a hospital in Lombardy that specializes in cardiovascular diseases.

Of course, to be so beneficial, Gorgonzola must be made from pure, high-quality milk, uncontaminated with disinfectants, pesticides and antibiotics often used in agriculture and animal husbandry.

"Penicillum roqueforti" is a species of noble mold that creates greenish veins in cheese, subspecies "glaucum" and "weidemannii", related to the more famous species "Penicillum notatum" and "chrysogenum", from which penicillin is made.

It is quite reasonable to ask whether a large amount of lactic acid enzymes and mold contained in cheese will have a negative effect on the intestinal flora? The first producers experimentally achieved the optimal mold content in cheese. The amount of mold content is now scientifically proven and tested.

Specialists from the University of Cambridge conducted a number of experiments concerning the effects of mold fungi on the cells of living organisms and made a number of controversial conclusions.

In itself, such cheese poses virtually no danger. Moreover, under the influence of fungal microflora, it contains, in greater quantities than other types of cheese, the beneficial minerals and vitamins that have already been mentioned. But with the “mistress” of cheese – “noble” mold – everything is not so obvious. Although it is not a source of penicillin, it nevertheless contains a certain amount of active substances that destroy the cell walls of bacteria. This property of mold has not yet been fully studied, although it is known that fungi need it to suppress the growth of other microorganisms - such a weapon gives them the opportunity to solely use the surrounding nutrient medium.

Thus, it is completely safe to consume blue cheese only in small portions and rarely - otherwise there may be a negative impact on the intestinal microflora. In addition, as waste products, mold releases about a hundred slightly toxic substances, some of which have the ability to accumulate in the body. In this regard, experts strongly discourage the consumption of blue cheese by children under ten years of age and pregnant women. Do not forget that mold fungi are a fairly strong allergen.

At the same time, you shouldn’t think that blue cheese is dangerous. The main thing is moderation: for example, English doctors recommend consuming no more than 30 grams of this product at a time, combining it with wine, known for its properties of binding and removing decay products.

A much stronger threat lies in violations of the storage and transportation conditions of this product. Being expired, such cheese becomes truly dangerous - in this case, the nature of the fungal microflora changes to pathogenic. The bulk of Russian consumers are unfamiliar with this haute cuisine delicacy, so it is sometimes difficult for them to determine the quality of the product. To avoid health problems, take into account the following recommendations.

1. Always check the indicated expiration date - it usually does not exceed 60 days from the date of manufacture. There are cheeses that last longer, but they can no longer be called completely natural: emulsifying salts (E452, E341, E339) and preservative E202 are added to the composition.

2. The cheese “dough” should under no circumstances be crumbly - this indicates that the shelf life has been exceeded. At low temperatures, the moisture in the cheese freezes, after which the dough becomes crumbly and the taste is unexpressed. Mold should not be the main part of the cheese - if this is not the case, then the cheese is not very fresh at best. If these signs occur, you should refuse to purchase the delicacy.

3. The danger of “over-ripening” blue cheese remains even when storing it at home. Firstly, it is undesirable to keep it in the refrigerator - there are too many foreign odors that can affect the taste of the delicacy. It is better to store the product in a cool, dark place, wrapped in a cloth moistened with salt water. The period for hard cheeses is 7 days, for soft cheeses – no more than 3.

Gorgonzola cheese: contraindications

Contraindications for use are individual intolerance and a therapeutic diet that includes a low fat content. For overweight people, it is recommended to consume gorgonzola in limited quantities. It is not recommended for children under 10 years of age, and for pregnant and lactating women - in small portions and infrequently.

One of the most popular Italian cheeses, which has been known since the Middle Ages. Produced in the vicinity of Milan, Novara, Como and Pavia - Gorgonzola's homeland is Lombardy.
According to legend, a young cheese maker, without finishing making the cheese, left to meet his beloved, and in the morning, covering up the traces of the crime, he mixed the curd mass with fresh milk. That's how, a few weeks later, Gorgonzola appeared.

This blue cheese comes in two types: young - dolce (Italian: Gorgonzola Dolce) and mature - picante (Italian: Gorgonzola Piccante).
Certified by DOC (Italian Denominazione di Origine Controllata) since 1995, and PDO (Protected Designation of Origin) since 1996.

The delicate creamy body of Gorgonzola, permeated with thin veins of blue mold, exudes a barely perceptible nutty aroma and gives a soft creamy taste.
Served with risotto, pasta and polento, it also goes well with nuts, fruits, soufflé and vegetables.
The taste of young cheese can be emphasized by dessert and fortified wines, while the taste of aged cheese can be emphasized by dense and rich ones.

Ingredients

• 9 l milk
• 1/8 tsp mesophilic starter 1
• 1/16 tsp Penicillium roqueforti mold
• 1 l cream 10-20% fat
• 100 ml natural yogurt 2
• 2 ml 10% solution 3 calcium chloride
• 2.7 ml liquid rennet
• 4 tsp salt

1 0.9 g Danisco Choozit MM 101, you can also use MEZO-2/MEZO-3 starter 3/4 tsp. (1.5 g) or Chr. Hansen Flora Danica 1/8 tsp. (0.9 g). 2 You can make yoghurt or buy it at the store. 3 Dilute 10 grams of dry calcium chloride in 100 ml of boiled water.
Store the solution in a household refrigerator.
Best before sediment forms.

Equipment

Preparation

1. You pasteurized 4 milk And cream, cool the mixture until 32°C, and add the starter. Leave for 3 minutes to rehydrate the powder, then stir slowly with a slotted spoon.
2. Take 50 ml of warm water in 2 containers: in one you will add a solution of calcium chloride (not granules!), in the second - a coagulant (rennet / vegetarian chymosin), then add these mixtures to the pan, stir again, and leave for 90 minutes, to form a clot.
3. After this time, you will see a cheese curd - a gel, under a layer of translucent whey. It needs to be checked for a “clean break”: to do this, you need to take a knife and make a shallow cut “at an angle”, and lift this part of the clot; if its edges are smooth, the incision site is filled with serum - this means it’s time to move on to the next stage; if this does not happen, wait another 10-15 minutes.
4. Cut the curd into cubes with the side 2 cm, And knead mass during 30 minutes, during this time the grain will become denser and “rounded”.
5. Rearrange clot in drainage bag and hang, for the outflow of serum, on 60 minutes.
6. At this stage it is important prevent sticking grains, to do this, alternately lift the corners of the drainage bag, “rolling” the clot.
7. Set aside 1/3 part of the cheese grains into a separate container.
   In a drainage bag left 2/3 future Gorgonzola - she must remain there, yet 60 minutes.
8. After this time, shift drainage bag in a colander, cover with a lid/plate and place a weight on top equal to 2 kg, And press 1 hour.
9. The mold must be divided into 2 or 3 parts.
   The pressing time has come to an end. Taking out cheese mass from a drainage bag, crumble her on large pieces, and enter mold in portions good every time stirring.
10. Take what you put aside earlier corn, pressing tightly, post it his along the walls and bottom form as if you were making an open pie with filling, and leave a little for the “lid” of cheese.
    Instead of filling pour the mixture loosely mixed with mold, And cover up her "clean" cheesy test.
11. Self-pressing. We recommend turning the head over along with the mold.
    During first hour, turn over cheese 4 times– every 15 minutes.
    Leave the head on 2 hours, after which again turn over, and wait some more 2 hours.
12. It's time for pickling.
    We recommend Gorgonzola, like other blue cheeses rub dry salt, but the Italian beauty requires salting in 4 stages:
    Remove the cheese from the mold and spread 1 teaspoon of dry salt over the surface, place it in the mold and in a chamber that maintains t=10-13°C.
    Repeat the manipulation 3 more times, so you will be pickling for 4 days.
13. Can take out gorgonzola from the form, but that’s not all.
    Wrap head drainage mesh, and commit the last one. Leave for 7 days at t=10-13°C And humidity 93-95%.
14. Blue mold appeared (???) - time pierce the cheese. Do this using a wooden sushi stick.
    Distance between holes must be no less 2 cm.
15. That's all - all that's left is excerpt which will take place 90 days, at t=10-13°C And humidity 93-95%.

4 It is important to remember that cheese cannot be made from store-bought packaged milk - in dairies, pasteurization is carried out at high temperatures, as a result of which the protein denatures and a curd simply does not form. You can purchase raw farm milk and pasteurize it yourself by heating it to t=72-75°C, holding it for 20 seconds, and then cooling it as soon as possible. Also, this operation can be carried out at t=65-68°C, but it will take longer - 20 minutes, the process cannot be accelerated, because not all pathogenic bacteria will die. Care during maturation:
Wipe the container and turn the cheeses daily. We recommend placing them at the bottom of the container, under a drainage mat - they will absorb excess moisture in the first days, when there is less condensation, they can be removed. It is important to monitor the humidity in the container while the gorgonzola is ripening - if it is too high, the crust will quickly begin to soften and deteriorate. The optimal humidity level is 93-95%.
Humidity is regulated by the tightness of the container lid. Storage: up to 2 months, at t = ???°С.