Parco Naturale del Ticino

Today, thanks to cold stores, it is possible to use advanced technologies: the pasteurized milk is mixed with liquid veal's rennet and grafted with Pennicilliums spore. The curd is broken in walnut-size grains, the mixture is extracted and put into the cheese molds to clear. After a dripping period (24 hours or more), the molds are moved to the "purgatory", warm and wet stewing premises where they are salted. Finally, Gorgonzola is left maturing and, after about twenty days, pierced on both sides with steel needles to favor the spreading of molds. It is ready after 50, 60 days.
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