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Cheese - Gorgonzola Dolce

Gorgonzola Dolce

Basics:

Gorgonzola is a very ancient cheese. Some say it was first produced in the town of Gorgonzola in the year 879 AD.  There are two types of Gorgonzola: the softer one is a straw-white, soft cheese with greenish streaks deriving from a process called "erborinatura" in Italian.  It is the creation of mold making its taste peculiar and typical, the cheese is slightly spicy; the stronger one (known as piccante), whose curd is more blue-veined, is thicker and more crumbly.

 據說Gorgonzola於AD879初次在意大利Gorgonzola地區出現,這種芝士可細分為兩種風味:(1)較淡味類型-屬軟芝士、呈稻草色、帶有經歷「erborinatura」過程而出現黴菌,故同時出現青紋,味道獨特、帶微辣。(2)濃味類型-黴菌變藍,更厚身和硬脆。

Production

To ensure its authenticity from raw material,by law and tradition, only milk produced in 20 provinces located in two Italian regions may be used to produce and grant Gorgonzola cheese a DPO certification,.  Maturing lasts at least 50 days for softer types, and more than 80 days for spicy Gorgonzola.

法例上,於意大利2個地區內;20個村落的牛奶製作出的Gorgonzola才可得到DPO認證,以保持它的純正。較淡類Gorgonzola需50日熟成、較濃味類需80日熟成。

Gorgonzola cheese is now produced by approximately 30 cheese factories in modern plants processing milk in accordance with hygiene and health standards, with fully equipped laboratories and the care and experience required for a kind of cheese that requires significant manual work and inspections.

Gorgonzola cheese的製作需要多重人手工序和細緻的品質監察,只有約30個芝士工場製作這款芝士,全部配備現代化設施和研究室。

How to recognize it
Gorgonzola rounds are marked at the origin on both flat faces. Consumers may recognize the cheese when they buy it by the brand printed on the aluminum sheet wrapping the cheese, which is exclusively assigned to the producers authorized by the Consortium

 Consortium 授權給出產商於包裹芝士的鋁紙上印有出產商的品牌,讓消費者以茲識別。

 Serving

Take it out from the fridge at least thirty minutes before consumption.

-    Matching with mascarpone cheese and walnuts is a classical one.

-    Raw vegetables (celery, cherry tomatoes, peppers, radish),

-    On salads with a delicate dressing sauce.

-    Ideal in cheese platters and sandwiches or in four cheeses pasta, and pizza.

-    Can be cooked by making fondues with other cheeses and cream

-    perfect with Gnocchi and Walnuts in a white sauce.

請於品嚐前30分鐘從雪櫃取出:

-    加上mascarpone cheese和核桃(傳統食法)

-    加上芹菜、車厘茄、胡椒和蘿蔔

-   放在沙律上,並加上美味沙律醬

-   芝士併盤、三文治、意大利粉和薄餅

-    芝士火鍋

-    配以薯蓉、核桃並加上白汁

 

Wine Pairing

Spicy Gorgonzola cheese requires well-structured, valuable, aged red wines/辛辣的Gorgonzola需配以陳年紅酒:

-   Barolo, Barbaresco, Chianti Cl. Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet

Soft and creamy gorgonzola cheeses are better matched with soft, savoury red and/or white wines. /較淡類Gorgonzola可配以較輕的紅/白酒:

-    White wines, Riesling, Pinot Bianco, Orvieto Classico, Frascati Sup., dry Malvasia, and Gavi

-    Rosé wines: Chiaretto del Garda and Lagrein Kretzer.

-    Red wines: Valtellina superiore, Sassella, Dolcetto with any origin, slightly sparkling Barbera, Chianti Classico, Teroldego, Merlot del Triveneto, Sangiovese di Romagna.

 

Product available in Ferrarini Counter at YATA supermarket

Information Provided by Ferrarini Ham and Cheese Experts

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