A Gorgonzola PDO wheel weighs about 12 Kg.
Gorgonzola PDO has been granted the protected designation by the EU. To get this status, it has to comply with several regulations as far as production, procedures, raw materials, etc. are concerned.
In nature, white objects appear as such when there is some level of light reflection going on and all wavelengths of light are reflected.
Milk is made up of about 87% water and 13% solids, such as fat and various proteins.
Chief among these proteins is the so-called casein, four types of which make up about 80% of the proteins in milk.
The casein protein molecules are typically suspended somewhat uniformly throughout the milk and do not dissolve in the water. They do not absorb the light, yet reflect it.
If casein reflects all wavelengths of light, milk appears white to our eyes.
Some types of cheese have holes. They can also be called “eyes”. These holes are caused by the presence of natural microorganisms or lactobacilli that decompose lactic acid and produce carbon dioxide. This air cannot go out from the cheese and explodes inside the wheel, creating the typical holes.
In 2013, Italy exported about 321,899 tons of cheese in the world.
74% of exports is sent to EU member countries, in particular to France, Germany and the UK. Italian cheese is also exported to North America (11%) and European non-EU member countries (8.7%).
A cow produces approximately 22-25 litres of milk per day.
However, the production of milk is influenced by several factors, such as age, breed, food, etc.
The world’s oldest cheese is 3,600 years old. It dates back to the Bronze Age.
Archaeologists discovered small pieces of cheese in China. According to them, cheese could survive thanks to the dry climate and the wood box in which it was closed. In this way, it was not in touch with external agents and it was protected in a vacuum-like environment.
The term “Stracchino”, used to define a type of cheese, comes from the Lombard dialect word “stracch”, which means tired. It refers to the cheese made from the milk of tired cows moving seasonally up and down the Alps.
Some of the most famous cheeses in the world have moulds.
These moulds give cheese its identifiable taste and aroma.
Most moulds are microorganisms that belong to the Penicillium family. These fungi eat the fats, vitamins and proteins that can be found in cheese.
In summer, a milk cow usually eats 70 Kg of grass per day.
In winter, it varies its diet eating hay, forage, salt, etc., which weigh less since they are dry food.
These acronyms can be found in many food labels.
They have been created to preserve some peculiar types of food from others and to certify their higher quality.
The Italian acronym DOC (CDO) is only used for wine. It refers to a controlled designation status that is granted to those products that comply with geographical and productive standards.
The DOCG acronym means Controlled and Guaranteed Denomination of Origin. It is granted only to those products that comply with more severe regulations.
PDO (in Italian DOP) is an acronym used for food. It means Protected Designation of Origin. It is a EU status, granted to those products that come from a typical area of origin and have peculiar geographical or natural features. In order to obtain the PDO status it is compulsory to produce, process and season the product in its homeland.
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