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Video: Gorgonzola Cheese

Video: Gorgonzola Cheese
Video: Как делают итальянский сыр горгонзола | Региональные блюда 2023, March
Gorgonzola Cheese
Gorgonzola Cheese
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Gorgonzola cheese

Gorgonzola cheese
Gorgonzola cheese

Calories, kcal: 330 Proteins, g: 19.0 Fats, g: 26.0 Carbohydrates, g: 0.0

Gorgonzola is one of the most famous Italian cheeses with a characteristic spicy flavor.

The birthplace of cheese is Lombardy, the main cheese production is concentrated in the vicinity of Milan, Novara, Como, Pavia. The origin of the cheese dates back to the Middle Ages. The name comes from a small town in the suburbs of Milan. Gorgonzola is a blue cheese.

The cheese is produced from cow's milk using enzymes and the penicillus fungus: young cheese is injected with penicillus to evenly distribute the fungal spores, as a result of which the gorgonzola has characteristic green stripes on the cut (calorizer). During the ripening of the cheese, metal rods remain in it, providing air for the activity of the fungus. The ripening period for cheese is 2-4 months.

There are two varieties of Gorgonzola: Gorgonzola Dolce or Cremificato (a young sweet cheese) and the denser and more mature Gorgonzola Piccante.

Calorie content of Gorgonzola cheese

The calorie content of Gorgonzola cheese is 330 kcal per 100 grams of product.

Composition and useful properties of Gorgonzola cheese

In its composition, Gorgonzola cheese contains a sufficient amount of vitamin A and PP. Like all dairy products, it is rich in calcium and phosphorus, which are responsible for the health of the bone and cardiovascular system.

Thanks to the mold contained in the cheese, its consumption contributes to the maintenance of the correct functioning of the gastrointestinal tract (calorizator). Also, regular consumption of Gorgonzola cheese helps to strengthen the body and fight infectious diseases.

The use of Gorgonzola cheese in cooking

Gorgonzola is usually used as a dessert cheese and is often used in cooking (when preparing sauces for pasta, risotto, polenta, etc.).

Strong red wines are considered the best addition to Gorgonzola, but other combinations are often allowed.

Cheese and curd

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