| Step | Photo | Duration |
|---|
| 1 | Milk is pasteurized and transferred to the curdling tanks or vats where it is incubated with a mixture of starter, penicillium roqueforti, selected yeasts, and calf rennet. That’s it! These are all the ingredients we need to make Gorgonzola. | | 00:45:00 |
| 2 | The milk turns into curd. Once the whey in excess is removed, the curd can be diced and poured into stainless steel moulds.
This is how we shape a Gorgonzola wheel. Sometimes turn the mould. | | 00:30:00 |
| 3 | After 24 hours, the Gorgonzola is dry salted for the first time by sprinkling filtered and clean Italian sea salt. Gorgonzola is then placed in a warm room at a temperature of about 21 C° for 24 hours. | | |
| 4 | Twenty-four hours later, Gorgonzola undergoes a second phase of salting. Depending on which variety of Gorgonzola we are dealing with – sweet or piccante (spicy) –, the storage time in the warm room can vary from two to seven days. | | |
| 5 | Gorgonzola is then stored in the first ripening room at a temperature of 3-5 C°. Here is subject to punching with steel needles; these holes in the cheese paste promote the development of a blue-green veining, also known as marbling, due to the natural growth of moulds favored by oxygen entering the holes. The wheel is then salted again on the rind. | | |
| 6 | After 50 days of maturation for the sweet variety and, at least, 80 days for the piccante (spicy) one, our Gorgonzola is finally ready. | | |
