2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cheese is not only the most delicious and he althy food product. The ability to understand the varieties, evaluate the shades of taste and aftertaste, know when what type is served and with what dishes and drinks it is combined, requires a deep knowledge of table etiquette and the intricacies of culinary art. Not everyone can immediately appreciate a special aroma, a specific type, for example, blue cheese. To other varieties, you should literally accustom yourself. And others, after the first tasting, become a favorite delicacy.
Italian miracle
Gorgonzola cheese is one of such culinary masterpieces. A child of the Italian national cuisine, it was invented back in the Middle Ages, and to this day firmly and confidently holds the top of the most famous fermented milk products, occupying the top positions in the ranking of blue cheeses.
This cheese was first brewed in the province of Lombardy in northwestern Italy. And the name was given to him in honor of a small town located very close to Milan. Gorgonzola cheese with its characteristic, instantlyrecognizable spicy taste has long been produced in Novara, Pavia and other cities of Lombardy, satisfying the mass demand of gourmets for a delicacy. By right, it is considered an Italian miracle!
Production Features
The basis of the product is only cow's milk, without a drop of goat's or sheep's admixture. For the souring process, a special enzyme is added to it. When the milk thickens, it is slightly boiled, and the curd mass from the vats is moved over the forms lined with thinned cloth so that the whey drains well. When the cheese head acquires a certain density, it is turned over. This is done 4 times in 2 weeks. Since Gorgonzola cheese is moldy, a fungal culture of penicilla is added to the ready-to-ripen semi-finished product to form it.
Preliminary, to give hardness, the heads of the product are rubbed with s alt. Spores give a deep sowing, grow, penetrating the cheese with green-blue streaks of mold. Naturally, not the usual one - indicating that the dish has long expired, but the noble one - food. It looks, by the way, it is very beautiful, resembling a pattern of marble. Gorogonzola cheese comes to full readiness quite quickly - in 2 or 4 months. The difference is related to the varieties of the variety. The product is eaten "young" - with a soft texture, weak aroma, somewhat sweet. And ripened - dense in texture, spicy-spicy in taste. The flesh is either pure white or pinkish-cream in color. Topped with gorgonzola cheese (photos give an idea of how it looks) with a reddish rind. Finished heads are carefully wrapped in foil to keep air out and prevent excessive mold growth. However, its quantity does not affect the taste!
Usage rules
According to etiquette, elite cheeses are served for dessert. They are good with sweets, fruits, chocolate. Gorgonzola is also offered with coffee - this fashion was introduced by the French. As an accompanying drink, red wines are suitable for it - thick, sweet and semi-sweet. Since the taste of our cheese with mold is spicy, it is also used as an appetizer before meals - to stimulate the appetite, plentiful secretion of gastric juice. It will become a great filling of a cheese plate and on the main table. However, the scope of food consumption is much wider than the above. After all, cream soups, sauces for pasta dishes, the same traditional Italian pasta and much, much more are made on its basis.
Pros and cons of the product
Gorngozola - cheese is not only very tasty, but also he althy. The only negative of the product is its rather high fat content. Therefore, limiting the consumption of goodies is for overweight people, high cholesterol levels. This is first. Secondly, due to the high percentage of mold, the product can cause changes in the intestinal microflora. True, if you eat it every day and in considerable portions. For the same reasons, Gorgonzola cheese is not recommended for pregnant women and nursing mothers. How to replace it, you ask. Established chefs believe that melted"Viola" or "Dor-Blue". The taste is about the same, but these cheeses have more dietary properties.
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