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Il sapore unico del gorgonzola. Gorgonzola, an Italian tasty cheese.°

Laura | 15 dicembre 2016 | Italian food | Nessun commento

 

gorgonzola

 

 

Quando ero piccola mia nonna mi diceva sempre: “ la bocca non è stanca se non sa di vacca”, tradotto vuol dire che a fine pranzo bisognerebbe gustare un pezzetto di formaggio.

Per questo motivo spesso nei ristoranti viene presentato a fine pasto il carrello dei formaggi.
Vogliamo fare un completo e soddisfacente peccato di gola? Ricordati che le piccole cose ci rendono felici e i peccati di gola sono fra quelle!
Assaggia il gorgonzola.

 

When I was a child my grandmother always said: “The mouth is not tired if you do not eat the cow” translated means that you should eat a piece of cheese to be satisfy at the end of lunch/ dinner . This is why in restaurants is presented a trolley with different kind of cheeses at the end of the meal.

 

We want to make a complete and satisfactory gluttony? Remember that the little things make us happy and a gluttony can help!

 

Try the gorgonzola.

formaggio

source formaggi.it

gorgonzola

Questo formaggio è originario della provincia di Milano.

La scelta è fra dolce e piccante.

Il primo è cremoso e molle mentre il secondo è a pasta dura. Sono entrambe veramente molto buoni quindi puoi scegliere di assaggiarli tutti e due.

Responsabili della classica striatura, sono muffe nobili usate nella lavorazione per dare al formaggio quella sua particolare vena piccante.

 This cheese is made near Milan.

The choice is between the sweet version and the spicy one.

The first is creamy and soft, while the second is hard paste. They are both really tasty –  you can choose to try them both.

The moulds – responsible for the classic streak- are used in processing to give the cheese its particular vein spicy.

gorgonzola

Nel Medioevo, intorno a Milano, zona originaria di questo formaggio si consumava il Gorgonzola per le sue proprietà terapeutiche nella cura dei disturbi gastro-intestinali ed era annoverato tra i cibi sani propedeutici per la salute.

  In the Middle Ages, around Milan- the original area of ​​this Gorgonzola cheese – is consumed for its therapeutic properties in the treatment of gastro-intestinal disorders and it was counted among the good foods for an healthy life.

gorgonzola

 

Il gorgonzola è prodotto in due regioni principalmente Piemonte e Lombardia con una forte esportazione verso l’estero.

Il suo gusto è deciso e molto soddisfacente. Puoi assaggiarlo da solo , accompagnato ad un po’ di pane oppure lo troverai spesso elaborato in salse. Il mio suggerimento è di assaggiarlo prima da solo e poi magari in salse. Ora di mangiare!

gorgonzola
gorgonzola
 
Gorgonzola is produced in two regions –  Piedmont and Lombardy, mainly with a strong export abroad.
Its taste is strong and very satisfying.
You can eat it alone, accompanied with a little of bread, or you will find it often  into sauces.
My suggestion is to try it first alone and then in sauces. Time to eat!

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Laura
Laura

Blogger about Italian inspirations. Make something cool everyday!

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