In the outskirts of the town of Cameri, you can find a dairy named “Latteria Di Camera\u201d, which I visit in order to learn the making of the Gorgonzola cheese; certainly, one of Italy\u2019s most famous cheese.<\/p>\n
Gorgonzola cheese is a blue mold cheese made from cow’s milk. The cheese is produced mainly in North Italy, in the Lombardy and in Piedmont regions.<\/p>\n
During the production a blue mold develops slowly within the cheese. Mold needs air to develop<\/p>\n
so we perforate the cheese with a spike to make air channels inside the cheese.<\/p>\n
The air penetrates the cheese and molds develops in the channels. The production process is somewhat similar to making the French Roquefort cheese.<\/p>\n
Cheese unit size is about 12 kg, the ripening time is at least six months at a temperature of 12 degrees.<\/p>\n
The cheese has a version called Dolce – sweeter, with less mold inside and a milkier taste.<\/p>\n
The dolce is kept at a lower temperature, so the mold develops more moderately.<\/p>\n
The cheese is suitable for platter-serving, salads that contain sweet fruits such as pear, pasta sauces – just mix with sweet cream or cream fresh and add to fish or pasta.<\/p>\n
<\/p>\n
I’ll add the Gorgonzola in the future to my cheese selection.<\/p>\n
<\/p>\n
Have a nice and pleasant weekend, Hanan.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
In the outskirts of the town of Cameri, you can find a dairy named “Latteria Di Camera\u201d, which I visit in order to learn the making of the Gorgonzola cheese; certainly, one of Italy\u2019s most famous cheese. Gorgonzola cheese is a blue mold cheese made from cow’s milk. The cheese is produced mainly in North […]<\/p>\n","protected":false},"author":2,"featured_media":8372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-8877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\n