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Food Categories
Gorgonzola's New Image
is Based on its Content
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Is it back? Will it come back? Actually, Gorgonzola never went away, not from the table, not from the kitchen, not from carefully-planned dinners, or snacks and appetizers. Now, however, Gorgonzola wants to cover more ground: yesterday eaten between two thick slices of bread, today on a sophisticated vol-au-vent.
But it's not just a matter of style. Gorgonzola wants to be considered a modern cheese, and bases its new image on the traditional values. An advertising campaign emphasizes the slogans "Phosphorous to taste" and "Calcium to taste," emphasizing the positive characteristics of the cheese. Other important minerals such as iron and potassium should be included, a real treasure of nutrients. Gorgonzola has an unmistakable taste, and is a condensed food rich in nourishing ingredients.
The "Consorzio per la tutela del formaggio Gorgonzola" was formed in 1970 to safeguard the interests of this D.O.C. cheese which was born around 1000 ad in the small village of Gorgonzola. Most Gorgonzola is made in Novara. Two brands guarantee the genuiness of Gorgonzola to the consumer of this product which is known all over the world: the first is branded right on the form, whereas the second, a small "cg" is stamped all over the aluminum sheet that wraps and protects the Gorgonzola form.
By law Gorgonzola is only produced in a defined area that includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, and Vercelli, as well as the zone of Casale Monferrato. Gorgonzola is one of only three Italian cheeses that qualifies, under the Stresa Convention of 1951, to be classified as DOC (Denominazione di Origine Controllata).
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