{"id":18052,"date":"2020-12-15T15:01:46","date_gmt":"2020-12-15T14:01:46","guid":{"rendered":"https:\/\/es.gorgonzola.com\/?p=18052"},"modified":"2023-07-18T14:34:58","modified_gmt":"2023-07-18T12:34:58","slug":"queso-gorgonzola-dop-los-secretos-de-la-produccion-y-de-la-conservacion","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/es\/news\/queso-gorgonzola-dop-los-secretos-de-la-produccion-y-de-la-conservacion\/","title":{"rendered":"Queso Gorgonzola DOP: los secretos de la producci\u00f3n y de la conservaci\u00f3n"},"content":{"rendered":"<p><strong>Desde hace cincuenta a\u00f1os, el Consorcio para la Tutela del Queso Gorgonzola Dop protege y valora esta excelencia italiana, cuidando la denominaci\u00f3n de los casos de adulteraci\u00f3n e imitaci\u00f3n.<\/strong> Son muchos los quesos azules que se producen en el mundo, que imitan al queso Gorgonzola y que no tienen las caracter\u00edsticas definidas por el documento reglamentario de producci\u00f3n de la denominaci\u00f3n Dop.<\/p>\n<p><strong>Para su producci\u00f3n, s\u00f3lo puede utilizarse leche procedente de algunas provincias de las regiones Lombard\u00eda y Piamonte y<\/strong> exclusivamente de vaca entera pasteurizada, a la que se le a\u00f1aden fermentos l\u00e1cticos, cuajo y esporas de <em>penicillium.<\/em> Despu\u00e9s de la coagulaci\u00f3n, el cuajado se coloca en los moldes, o bandas, en una cantidad de aproximadamente 14 kg para cada horma. Luego, se deja descansar para permitir la p\u00e9rdida de suero. Sucesivamente, las hormas se vuelcan y se marcan en ambos lados con el n\u00famero de identificaci\u00f3n de la quesera de producci\u00f3n. Despu\u00e9s se llevan a celdas, llamadas \u201cpurgatorio\u201d, con una temperatura de 18\/24\u00baC, donde las hormas se salan manualmente.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-16742\" src=\"https:\/\/es.gorgonzola.com\/wp-content\/uploads\/sites\/6\/2020\/01\/produzione-head-300x130.jpg\" alt=\"Produzione del Gorgonzola DOP\" width=\"300\" height=\"130\" \/>Pasadas 3 semanas de curado en celdas frigor\u00edficas a -1\/7\u00baC, con una humedad del 85\/100%, se procede a la perforaci\u00f3n con grandes agujas met\u00e1licas, que permite al aire entrar en la pasta, desarrollar los cultivos ya injertados en el cuajo y as\u00ed dar vida a las inconfundibles vetas azules-verdes y\/o grises\/azules del queso Gorgonzola. A la finalizaci\u00f3n del curado (duraci\u00f3n m\u00ednima 50 d\u00edas y duraci\u00f3n m\u00e1xima del curado de 150 d\u00edas para el queso Gorgonzola dulce, duraci\u00f3n m\u00ednima de 80 d\u00edas y duraci\u00f3n m\u00e1xima del curado de 270 d\u00edas para el queso Gorgonzola picante), las hormas se cortan y cada parte se envuelve en aluminio con la marca inconfundible de la <strong>G<\/strong> en relieve del Consorcio.<\/p>\n<p><strong>Sin el n\u00famero de la quesera de origen, las marcas del Consorcio y el aluminio en relieve, el queso no es <u>Gorgonzola<\/u>.<\/strong><\/p>\n<p><strong><u>C\u00d3MO CONSERVARLO<\/u><\/strong><\/p>\n<p>El queso Gorgonzola Dop es un alimento \u201cvivo\u201d, por lo tanto, en continua maduraci\u00f3n. Por eso, se aconseja consumirlo los d\u00edas pr\u00f3ximos de la compra y conservarlo en una nevera. Y para evitar que su aroma caracter\u00edstico invada la nevera, es suficiente con eliminar la corteza y envolver el queso Gorgonzola en una hoja de aluminio para conservarlo en el paquete con su frescura intacta.<\/p>\n","protected":false},"featured_media":18053,"template":"","class_list":["post-18052","news","type-news","status-publish","has-post-thumbnail","hentry","news-category-noticias"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Queso Gorgonzola DOP: los secretos de la producci\u00f3n y de la conservaci\u00f3n - Gorgonzola DOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gorgonzola.egloo.it\/es\/news\/queso-gorgonzola-dop-los-secretos-de-la-produccion-y-de-la-conservacion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queso Gorgonzola DOP: los secretos de la producci\u00f3n y de la conservaci\u00f3n - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"Desde hace cincuenta a\u00f1os, el Consorcio para la Tutela del Queso Gorgonzola Dop protege y valora esta excelencia italiana, cuidando la denominaci\u00f3n de los casos de adulteraci\u00f3n e imitaci\u00f3n. Son muchos los quesos azules que se producen en el mundo, que imitan al queso Gorgonzola y que no tienen las caracter\u00edsticas definidas por el documento [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gorgonzola.egloo.it\/es\/news\/queso-gorgonzola-dop-los-secretos-de-la-produccion-y-de-la-conservacion\/\" \/>\n<meta property=\"og:site_name\" content=\"Gorgonzola DOP\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/consorziogorgonzola\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-18T12:34:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/en.gorgonzola.com\/wp-content\/uploads\/2020\/12\/Gorgonzola_Post_Comunicato_Lente_img_Sito_810x420-6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"810\" \/>\n\t<meta property=\"og:image:height\" content=\"420\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gorgonzola.egloo.it\\\/es\\\/news\\\/queso-gorgonzola-dop-los-secretos-de-la-produccion-y-de-la-conservacion\\\/\",\"url\":\"https:\\\/\\\/gorgonzola.egloo.it\\\/es\\\/news\\\/queso-gorgonzola-dop-los-secretos-de-la-produccion-y-de-la-conservacion\\\/\",\"name\":\"Queso Gorgonzola DOP: los secretos de la producci\u00f3n y de la conservaci\u00f3n - 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