{"id":21318,"date":"2018-10-05T00:00:00","date_gmt":"2018-10-04T22:00:00","guid":{"rendered":"https:\/\/se.gorgonzola.com\/nyheter\/gorgonzola-sub-stiger-ned-gruvan\/"},"modified":"2023-07-18T14:37:48","modified_gmt":"2023-07-18T12:37:48","slug":"gorgonzola-sub-stiger-ned-gruvan","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/sv\/news\/gorgonzola-sub-stiger-ned-gruvan\/","title":{"rendered":"Gorgonzola SUB stiger ned i gruvan!"},"content":{"rendered":"<p><strong>Gorgonzola SUB spelade huvudrollen vid tv\u00e5 mycket speciella studiebes\u00f6k till\u00e4gnade historien bakom Italiens stora gr\u00f6nm\u00f6gelost.<\/strong><\/p>\n<p>Vid evenemanget \u201dValsassina la Valle dei Formaggi\u201d den 25\u201326 augusti (som efter stor efterfr\u00e5gan upprepades den 9 september) gjordes ett studiebes\u00f6k i Parco Minerario di Cortabbio \u2013 Primaluna, i Lecco-provinsen, f\u00f6r att synligg\u00f6ra det ov\u00e4ntade historiska bandet mellan gorgonzolaosten och mineralet baryt.<\/p>\n<p>De mer \u00e4n 250 bes\u00f6kare som registrerade sig enbart under den f\u00f6rsta helgen n\u00e5dde, ikl\u00e4dda i vindjacka och k\u00e4ngor, grottans mynning p\u00e5 552 meter \u00f6ver havet via en l\u00e4ttframkomlig allm\u00e4n v\u00e4g. Under den 2 km l\u00e5nga str\u00e4ckan f\u00f6ljde de den vita baryt\u00e5dern f\u00f6r att till sist n\u00e5 den majest\u00e4tiska grottan d\u00e4r detta mineral har utvunnits de senaste 30 \u00e5ren.<\/p>\n<p>Efter studiebes\u00f6ket bj\u00f6d konsortiet p\u00e5 provsmakning av Gorgonzola SUB och m\u00e5nga historiska anekdoter som f\u00f6rklarar orsaken till det ovanliga bandet.<\/p>\n<p>Uppsvinget av lagringskammare i b\u00f6rjan av 1900-talet i Valsassina gav n\u00e4mligen liv \u00e5t en blomstrande export av gorgonzolaost till flera l\u00e4nder, d\u00e4ribland Tyskland, Frankrike och Storbritannien (h\u00e4r finns gorgonzolaosten till och med p\u00e5 parlamentets meny). Baryten, som \u00e4ven den utvanns i Valsassina, anv\u00e4ndes f\u00f6r <em>intonacatura<\/em>, det vill s\u00e4ga en \u201dandra skorpa\u201d som skulle skydda gorgonzolaosten n\u00e4r den blev mer k\u00e4nslig under transporten eftersom den feta best\u00e5ndsdelen mjukades upp. Gorgonzolaosten exporterades \u00e4ven f\u00f6rr i tiden, vilket franska f\u00f6rfattare verksamma under 1700-talet och tidigt 1800-tal vittnar om, men f\u00f6r att skicka den till utlandet anv\u00e4ndes enbart ett \u00f6verdrag av animaliskt fett och sm\u00f6r.<\/p>\n<p>\u00c5r 1907 blev behandlingen med baryt starkt kritiserad av fransm\u00e4nnen som avbr\u00f6t importen av gorgonzolaost i flera \u00e5r och gav upphov till det s\u00e5 kallade <strong>\u201dBarytkriget\u201d. <\/strong>Problemet var barytens anm\u00e4rkningsv\u00e4rt h\u00f6ga specifika vikt samt de h\u00e4lsom\u00e4ssiga aspekterna av denna behandling. Ministero di agricoltura, industria e commercio (jordbruks-, industri- och handelsministeriet) ingrep och gav en kommission i uppdrag att bem\u00f6ta Frankrikes anklagelser. Studierna visade att den anv\u00e4nda barythalten var faktiskt f\u00f6r h\u00f6g och att det var \u00f6nskv\u00e4rt att mineralet byttes ut mot mer l\u00e4mpliga material.<\/p>\n<p>Comitato italiano della federazione internazionale di latteria (italienska kommitt\u00e9n inom internationella mejerif\u00f6rbundet) gick l\u00e4ngre och \u00e5r 1909 f\u00f6reslog den att alla \u00f6verdrag p\u00e5 gorgonzolaosten skulle f\u00f6rbjudas. P\u00e5 inr\u00e5dan av ostexperter \u00f6vergick produktionsf\u00f6retagen till anv\u00e4ndning av dels stanniol, som anv\u00e4nds \u00e4n idag, dels ytterligare tv\u00e5 h\u00f6ljen: ett f\u00f6rsta med vertikala ribbor av l\u00e4tt tr\u00e4slag som h\u00e5lls samman av fl\u00e4tade videkvistar och ett yttre med en botten och ett \u201dlock\u201d av fl\u00e4tade videkvistar.<\/p>\n<p>\u00c4n idag kr\u00e4ver processen f\u00f6r tillverkning av gorgonzolaost, som \u00e5r 1996 fick den skyddade ursprungsbeteckningen, betydande manuella inslag, \u00e4ven inom den stora nationella industrin. Osten framst\u00e4lls uteslutande p\u00e5 past\u00f6riserad helmj\u00f6lk fr\u00e5n ko till vilken man tills\u00e4tter mj\u00f6lksyrabakterier, l\u00f6pe och penicillium-sporer.\u00a0 Efter koaguleringen placeras ostmassan (ca 15 kg per form) i formarna, d\u00e4r den f\u00e5r vila s\u00e5 att vasslan rinner av. D\u00e4refter v\u00e4nds formarna och m\u00e4rks p\u00e5 b\u00e5da sidor med ysteriets identifieringsnummer. Formarna flyttas sedan till celler, s\u00e5 kallade \u201dpurgatorium\u201d, som h\u00e5ller en temperatur p\u00e5 18\u201324\u00a0\u00b0C, d\u00e4r formarna saltas manuellt.<\/p>\n<p>Efter cirka 3 veckors lagring i kylceller, med en temperatur p\u00e5 2\u20137\u00a0\u00b0C och 85\u201399\u00a0procents fuktighet, utf\u00f6rs h\u00e5ltagningen med grova metalln\u00e5lar s\u00e5 att luften kan komma in i massan och de kulturer som redan har tillf\u00f6rts ostmassan kan utvecklas och d\u00e4rigenom ge upphov till gorgonzolaostens s\u00e4rpr\u00e4glade bl\u00e5 och gr\u00f6na marmoreringar.<\/p>\n<p>N\u00e4r lagringen \u00e4r klar efter cirka 2 m\u00e5nader delas formarna och varje del lindas in i stanniol d\u00e4r konsortiets omissk\u00e4nnliga\u00a0<strong>G<\/strong>\u00a0tydligt framtr\u00e4der, med andra ord en unik kvalitetsgaranti d\u00e4r C st\u00e5r f\u00f6r Consorzio och G f\u00f6r gorgonzolaosten.\u00a0 Utan ursprungsysteriets nummer, konsortiets m\u00e4rken och den karakteristiska stanniolen \u00e4r osten inte Gorgonzola SUB.<\/p>\n","protected":false},"featured_media":12421,"template":"","class_list":["post-21318","news","type-news","status-publish","has-post-thumbnail","hentry","news-category-nyheter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gorgonzola SUB stiger ned i gruvan! - 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\/sv\/news\/gorgonzola-sub-stiger-ned-gruvan\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gorgonzola SUB stiger ned i gruvan! - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"Gorgonzola SUB spelade huvudrollen vid tv\u00e5 mycket speciella studiebes\u00f6k till\u00e4gnade historien bakom Italiens stora gr\u00f6nm\u00f6gelost. 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