Provided it carries the DOP symbol and the Gorgonzola Consortium marking, Gorgonzola doesn\u2019t \u201conly\u201d taste good, it is also good for you.<\/p>\n
Here is what nutritionist Nicola Sorrentino<\/strong> said on the topic:<\/p>\n \u201cThe process for the production of Gorgonzola requires painstaking care and the exclusive use of fresh milk of the highest quality. A failure to comply with these requirements would mean that the key elements of Gorgonzola \u2013 that is moulds and lactic acid bacteria \u2013 would not form. Gorgonzola is first and foremost a healthy product<\/em>. Penicillium<\/em>\u201d \u2013 <\/em>continues the doctor \u00a0\u2013 \u201cwhich is also the reason behind Gorgonzola\u2019s famous greenish streaks, makes this a very easily digestible cheese, which is something many don\u2019t expect<\/em>\u201c. Also:<\/p>\n \u201cFat content in Gorgonzola is NOT much higher than in other cheeses<\/em>\u201d.<\/p>\n \u201cWeight for weight, Gorgonzola contains less cholesterol than a chicken leg or a veal steak. It is an excellent second course option, especially if accompanied with vegetables<\/em>\u201d.<\/p>\n \u201cThanks to its triple fermentation process, Gorgonzola does not contain gluten or lactose and, consequently, it is suitable for those who are intolerant to milk products<\/em>\u201d.<\/p>\n \u201cGorgonzola is very rich in vitamin B2, B6, B12, which are extremely important for the nervous system and the immune system<\/em>\u201d.<\/p>\n For these reasons, Gorgonzola is known and loved all over the world, as well as being the third most important Italian cow milk DOP cheese. A real source of national pride on the Italian food scene.<\/p>\n","protected":false},"featured_media":10201,"template":"","class_list":["post-17136","column","type-column","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n