{"id":20533,"date":"2020-12-15T14:59:12","date_gmt":"2020-12-15T13:59:12","guid":{"rendered":"https:\/\/fr.gorgonzola.com\/?p=18124"},"modified":"2023-07-18T14:35:00","modified_gmt":"2023-07-18T12:35:00","slug":"gorgonzola-aop-les-secrets-de-fabrication-et-de-conservation","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/fr\/news\/gorgonzola-aop-les-secrets-de-fabrication-et-de-conservation\/","title":{"rendered":"Gorgonzola AOP : les secrets de fabrication et de conservation"},"content":{"rendered":"<p><strong>Depuis 50 ans, le Consortium pour la Protection du Fromage Gorgonzola AOP pr\u00e9serve et valorise cette excellence italienne, en prot\u00e9geant la d\u00e9nomination contre les hypoth\u00e8ses de contrefa\u00e7on et d\u2019imitation \u00a0<\/strong>: \u00e0 travers le monde, on produit de nombreux fromages persill\u00e9s qui se font passer ou imitent le fromage Gorgonzola mais qui n\u2019ont pas les caract\u00e9ristiques d\u00e9finies dans le cahier des charges de fabrication de l\u2019AOP.<\/p>\n<p><strong>On ne peut utiliser que le lait provenant de certaines provinces de la Lombardie et du Pi\u00e9mont\u00a0;\u00a0 <\/strong>le fromage est obtenu en utilisant exclusivement du lait de vache entier pasteuris\u00e9 auquel on ajoute des ferments lactiques, de la pr\u00e9sure et des spores de Penicillium. Apr\u00e8s la coagulation, le caill\u00e9 (environ 14 kg pour chaque meule) est plac\u00e9 dans des cercles o\u00f9 on le laisse reposer pour permettre la sortie du s\u00e9rum. Ensuite, les meules sont retourn\u00e9es et marqu\u00e9es des deux c\u00f4t\u00e9s avec le num\u00e9ro d\u2019identification de la fromagerie de production. A ce stade, elles sont d\u00e9plac\u00e9es dans des chambres, nomm\u00e9es \u00ab purgatoire \u00bb, \u00e0 une temp\u00e9rature de 18\/24\u00b0C o\u00f9 elles sont sal\u00e9es manuellement.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-16742\" src=\"https:\/\/fr.gorgonzola.com\/wp-content\/uploads\/sites\/3\/2020\/01\/produzione-head-300x130.jpg\" alt=\"Produzione del Gorgonzola DOP\" width=\"300\" height=\"130\" \/>Apr\u00e8s environ 3 semaines de maturation, dans des chambres frigorifiques \u00e0 -1 +7\u00b0 C, avec une humidit\u00e9 de 85\/100%, les meules sont perc\u00e9es avec de grosses aiguilles en m\u00e9tal pour permettre \u00e0 l\u2019air d\u2019entrer dans la p\u00e2te, ce qui favorise le d\u00e9veloppement des spores d\u00e9j\u00e0 ensemenc\u00e9es dans le caill\u00e9 et donne vie aux veinures uniques vert bleut\u00e9 et\/ou gris-bleu clair du Gorgonzola. Au terme de l\u2019affinage (dur\u00e9e minimale de 50 jours\/maximale de 150 jours pour le Gorgonzola doux ; dur\u00e9e minimale de 80 jours\/ maximale de 270 jours pour le Gorgonzola piquant), les meules sont coup\u00e9es et chaque partie est envelopp\u00e9e d\u2019une feuille d\u2019aluminium portant l\u2019incomparable <strong>G<\/strong> en relief du Consortium.<\/p>\n<p><strong>Sans le num\u00e9ro de la fromagerie d\u2019origine, les marques du Consortium et la feuille d\u2019aluminium gaufr\u00e9, le fromage <u>n\u2019est pas du Gorgonzola<\/u><\/strong>.<\/p>\n<p><strong><u>COMMENT LE CONSERVER<\/u><\/strong><\/p>\n<p>Le Gorgonzola AOP est un aliment \u00ab\u00a0vivant\u00a0\u00bb, donc en maturation continue\u00a0; il est conseill\u00e9 de le consommer en quelques jours apr\u00e8s l\u2019achat et de le conserver dans le r\u00e9frig\u00e9rateur : pour \u00e9viter que son ar\u00f4me caract\u00e9ristique s\u2019y r\u00e9pande, il suffit d\u2019enlever la cro\u00fbte et d\u2019envelopper le Gorgonzola dans une feuille de papier aluminium ou de le conserver dans une bo\u00eete fra\u00eecheur.<\/p>\n","protected":false},"featured_media":20457,"template":"","class_list":["post-20533","news","type-news","status-publish","has-post-thumbnail","hentry","news-category-nouvelles"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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