{"id":61889,"date":"2025-12-05T12:23:45","date_gmt":"2025-12-05T11:23:45","guid":{"rendered":"https:\/\/gorgonzola.egloo.it\/?post_type=news&p=61889"},"modified":"2026-04-16T17:54:28","modified_gmt":"2026-04-16T15:54:28","slug":"le-gorgonzola-aop-est-un-fromage-a-faible-teneur-en-sel","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/fr\/news\/le-gorgonzola-aop-est-un-fromage-a-faible-teneur-en-sel\/","title":{"rendered":"LE GORGONZOLA AOP EST UN FROMAGE \u00c0 FAIBLE TENEUR EN SEL"},"content":{"rendered":"

Le sel, qui est connu scientifiquement sous \u00ab\u00a0chlorure de sodium<\/strong>\u00a0\u00bb, est un aliment auquel il faut faire attention dans l\u2019alimentation quotidienne. Une consommation excessive peut en effet augmenter la pression art\u00e9rielle et favoriser la r\u00e9tention d\u2019eau. La quantit\u00e9 moyenne hebdomadaire conseill\u00e9e par les nutritionnistes ne devrait jamais d\u00e9passer 5 grammes, y compris le sel d\u00e9j\u00e0 pr\u00e9sent dans les aliments.<\/p>\n

Pour \u00e9valuer la pr\u00e9sence de sel, nous comptons souvent sur notre perception sensorielle qui peut toutefois nous tromper. Le Gorgonzola, notamment le type piquant, peut sembler un aliment tr\u00e8s sal\u00e9, mais il ne faut pas oublier que cela est d\u00fb \u00e0 la pr\u00e9sence des moisissures typiques de ce fromage gourmand. Le contenu de sel dans le Gorgonzola AOP peut varier, mais il se situe en moyenne autour de 1,6 g pour 100 grammes de produit,<\/strong> selon le tableau nutritionnel italien du Conseil pour la Recherche en agriculture et l’Analyse de l\u2019\u00e9conomie agricole<\/em> (CREA).<\/p>\n

\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Rubrique<\/strong><\/td>\nValeur<\/strong><\/td>\n<\/tr>\n
\u00c9nergie<\/td>\n1299 KJ \/ 314 Kcal<\/td>\n<\/tr>\n
Graisses<\/td>\n27 g<\/td>\n<\/tr>\n
dont :
\nAcides gras satur\u00e9s
\nAcides gras monoinsatur\u00e9s
\nAcides gras polyinsatur\u00e9s<\/td>\n		19 g
\n6,1 g
\n0,7 g<\/td>\n<\/tr>\n
Glucides
\ndont sucres<\/td>\n		0 g
\n0 g<\/td>\n<\/tr>\n
Prot\u00e9ines<\/td>\n18 g<\/td>\n<\/tr>\n
Sel<\/td>\n1,6 g<\/td>\n<\/tr>\n
Calcium<\/td>\n530 mg \u2013 66 %<\/td>\n<\/tr>\n
Phosphore<\/td>\n280 mg \u2013 40 %<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\n

 <\/p>\n

Le go\u00fbt et l\u2019ar\u00f4me uniques du Gorgonzola ne sont donc pas \u00e0 attribuer \u00e0 la teneur en sel ; ils ont comme avantage de d\u00e9clencher l\u2019activation sensorielle qui stimule la s\u00e9cr\u00e9tion de bille et de suc pancr\u00e9atique en favorisant la digestion des graisses et des prot\u00e9ines.<\/p>\n

Mais comment le sel est-il introduit dans le Gorgonzola ?<\/strong> Il faut savoir tout d\u2019abord que le proc\u00e9d\u00e9 de fabrication de ce fromage AOP pr\u00e9voit aujourd\u2019hui encore une forte intervention manuelle et que la \u00ab\u00a0salaison\u00a0\u00bb est l\u2019une des phases qui se fait \u00e0 la main. Pour obtenir une meule de Gorgonzola AOP (12 kg environ), on utilise approximativement 100 litres de lait de vache, entier pasteuris\u00e9<\/strong>, auxquels on ajoute les ferments lactiques, le caill\u00e9 et des spores de P\u00e9nicillium. Donc pas de sel dans cette premi\u00e8re phase. Apr\u00e8s la coagulation, on laisse reposer le caill\u00e9 pour permettre l\u2019\u00e9limination du lactos\u00e9rum. Ensuite, on tourne manuellement les meules, on les marque sur les deux faces avec le num\u00e9ro d\u2019identification de la fromagerie de production, puis on les met dans des cellules \u00e0 temp\u00e9rature entre 18\/24\u00b0C o\u00f9 on les<\/strong> saupoudre de sel<\/strong>. Apr\u00e8s environ 3 semaines d\u2019affinage, se produit la phase de per\u00e7age, on utilise de grosses aiguilles en m\u00e9tal pour permettre \u00e0 l\u2019air d\u2019entrer dans la p\u00e2te et pour d\u00e9clencher le d\u00e9veloppement des cultures pr\u00e9c\u00e9demment ins\u00e9min\u00e9es dans le caill\u00e9, ce qui cause les marbrures bleues-vertes incomparables du Gorgonzola AOP.<\/p>\n

Pour en savoir plus sur la m\u00e9thode de production, regardez la vid\u00e9o qui a \u00e9t\u00e9 tourn\u00e9e dans la fromagerie : https:\/\/www.youtube.com\/watch?v=V5QP_Yqajus&t=3s<\/a><\/p>\n

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