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Cheese from Italy, Piedmont and Lombardy
Gorgonzola is a blue cheese made only from whole pasteurised cow milk. Lactic starter, Penicillium spores and yeasts go into the milk with calf rennet; the curd is moulded, dry-salted in a warm room for a few days, then pierced with needles so the blue-green mould can grow. Dolce ripens 50 to 150 days and piccante 80 to 270 days, in cold rooms.
| Whole cow milk, pasteurised | At least half the cows' yearly feed dry matter comes from the production area[gorg-oj2016] |
| Lactic starter, Penicillium spores and selected yeasts | Added to the milk after pasteurising[gorg-oj2008] |
| Calf rennet | [gorg-oj2016] |
| Salt | Dry salt rubbed on the faces and sides[gorg-oj2016][gorg-oj2008] |
| Starter | lactic starter, Penicillium spores and selected yeasts added to the pasteurised milk |
Total time across the recorded steps: 53 days – 9 months
What changes: Starting material: whole cow milk, pasteurised before anything is added
The specification requires pasteurised whole milk but sets no time or temperature for it.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gorgonzola is a blue cheese made only from whole pasteurised cow milk. Lactic starter, Penicillium spores and yeasts go into the milk with calf rennet; the curd is moulded, dry-salted in a warm room for a few days, then pierced with needles so the blue-green mould can grow. Dolce ripens 50 to 150 days and piccante 80 to 270 days, in cold rooms. Made in 8 steps over 53 days – 9 months. The longest step, ripen cold, takes 50 days – 8.9 months (European Union 2016) and runs at -1–7 °C (Ministero delle politiche agricole alimentari…). Lactic starter cultures, whose acid opens the paste for the mould and Penicillium roqueforti, added to the milk as spores do most of the fermenting.
| Main step | 50 days – 8.9 monthsSet[gorg-oj2016] | Ripen cold |
|---|---|---|
| Temperature | -1–7 °CReported[gu2014][gorg-oj2016][gorg-oj2008] | Ripen cold |
| Acidity | pH 6.8Measured[dalzini2017] | Ripen cold |
Gorgonzola is a cow-milk blue made only from pasteurised milk. The mould spores go into the milk, and the starter's acid opens the paste for the veins. The 2008 application says the starter's acid opens the paste, so it is not opened mechanically by mixing curds.
Gorgonzola is made from pasteurised milk, but Listeria monocytogenes can contaminate it in the dairy. In a challenge test the core pH rose to 6.8 near the end of ripening, and Listeria grew in the core when the cheese was held at 8–12 °C. Keep it refrigerated and wrapped. A study of nine Penicillium roqueforti starters found no roquefortine C, PR toxin or mycophenolic acid in the finished cheeses.
Hazards the sources name: Listeria monocytogenes (survives the make and can grow in the core when pH rises late in ripening).
Every number is labelled with how it is known. How this atlas is made
The cheese takes its name from Gorgonzola, a town on the plain in the province of Milan. The producers' consortium calls the early cheese "stracchino di Gorgonzola" and says dairymen from the Valsassina and the Bergamo area moved their herds down to the plain, where its making spread [gorg-consorzio]. An amendment application published in May 2008 wrote into the specification that the milk is pasteurised and that lactic starter, Penicillium spores and selected yeasts are added [gorg-oj2008]; the 2016 notice says the classification amendment was registered in 2009 [gorg-oj2016].
