{"id":61925,"date":"2025-12-05T12:23:45","date_gmt":"2025-12-05T11:23:45","guid":{"rendered":"https:\/\/gorgonzola.egloo.it\/?post_type=news&p=61925"},"modified":"2026-04-16T17:56:48","modified_gmt":"2026-04-16T15:56:48","slug":"gorgonzola-dop-ar-en-ost-med-lagt-saltinnehall","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/sv\/news\/gorgonzola-dop-ar-en-ost-med-lagt-saltinnehall\/","title":{"rendered":"GORGONZOLA DOP \u00c4R EN OST MED L\u00c5GT SALTINNEH\u00c5LL"},"content":{"rendered":"

Salt, vetenskapligt k\u00e4nt som \u201dnatriumklorid<\/strong>\u201d, \u00e4r ett livsmedel som man b\u00f6r vara uppm\u00e4rksam p\u00e5 i sin dagliga kost. \u00d6verdriven konsumtion kan n\u00e4mligen h\u00f6ja blodtrycket och fr\u00e4mja v\u00e4tskeansamling. Den genomsnittliga dagliga m\u00e4ngden som rekommenderas av nutritionister b\u00f6r aldrig \u00f6verstiga 5 g, inklusive det salt som redan finns i livsmedel.<\/p>\n

F\u00f6r att bed\u00f6ma saltinneh\u00e5llet f\u00f6rlitar man sig ofta p\u00e5 sin sensoriska perception, som dock kan vara vilseledande. Gorgonzola, s\u00e4rskilt den starka sorten, kan till exempel verka mycket salt, men man m\u00e5ste komma ih\u00e5g att detta beror p\u00e5 f\u00f6rekomsten av den m\u00f6gel som \u00e4r typisk f\u00f6r denna l\u00e4ckra ost. Salthalten i Gorgonzola PDO kan variera, men ligger i genomsnitt p\u00e5 cirka 1,6 g per 100 gram produkt<\/strong>, enligt n\u00e4ringstabellen fr\u00e5n CREA (R\u00e5det f\u00f6r forskning inom jordbruk och analys av jordbruksekonomi<\/em>).<\/p>\n

\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n
N\u00e4ringsinneh\u00e5ll<\/strong><\/td>\nV\u00e4rde<\/strong><\/td>\n<\/tr>\n
Energi<\/td>\n1299 KJ\/314 Kcal<\/td>\n<\/tr>\n
Fett<\/td>\n27 g<\/td>\n<\/tr>\n
d\u00e4rav:<\/strong>
\nM\u00e4ttade fettsyror
\nEnkelom\u00e4ttade fettsyror
\nFlerom\u00e4ttade fettsyror<\/td>\n		19 g
\n6,1 g
\n0,7 g<\/td>\n<\/tr>\n
Kolhydrater<\/p>\n

varav sockerarter<\/td>\n

0 g
\n0 g<\/td>\n<\/tr>\n
Protein<\/td>\n18 g<\/td>\n<\/tr>\n
Salt<\/td>\n1,6 g<\/td>\n<\/tr>\n
Kalcium<\/td>\n530 mg \u2013 66 %<\/td>\n<\/tr>\n
Fosfor<\/td>\n280 mg \u2013 40 %<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\n

 <\/p>\n

Gorgonzolas unika smak och arom beror allts\u00e5 inte p\u00e5 saltinneh\u00e5llet och har dessutom f\u00f6rdelen att de aktiverar sinnena, vilket stimulerar uts\u00f6ndringen av galla och bukspottk\u00f6rtelsaft och underl\u00e4ttar matsm\u00e4ltningen av fetter och proteiner.<\/p>\n

Men hur tills\u00e4tts saltet i Gorgonzola?<\/strong> F\u00f6rst och fr\u00e4mst m\u00e5ste man veta att tillverkningen av denna PDO-ost fortfarande kr\u00e4ver mycket manuellt arbete och att \u201dsaltningen\u201d \u00e4r en av de faser som utf\u00f6rs helt f\u00f6r hand. F\u00f6r att f\u00e5 fram en Gorgonzola PDO-ost (ca 12 kg) beh\u00f6vs cirka 100 kg past\u00f6riserad helmj\u00f6lk<\/strong>, till vilken man tills\u00e4tter mj\u00f6lksyrabakterier, l\u00f6pe och penicillinsporer. Inget salt tills\u00e4tts allts\u00e5 i detta f\u00f6rsta steg. N\u00e4r koaguleringen \u00e4r klar f\u00e5r ostmassan vila s\u00e5 att vasslen kan rinna av. D\u00e4refter v\u00e4nds ostarna f\u00f6r hand och m\u00e4rks p\u00e5 b\u00e5da sidor med produktionsmejeriets identifikationsnummer, varefter de flyttas till kylrum med en temperatur p\u00e5 18\u201324 \u00b0C d\u00e4r de saltas p\u00e5 ytan<\/strong>. Efter cirka 3 veckors mognad borras h\u00e5l med stora metalln\u00e5lar s\u00e5 att luft kan tr\u00e4nga in i osten och utveckla de kulturer som redan har tillsatts i ostmassan och p\u00e5 s\u00e5 s\u00e4tt ge upphov till de omissk\u00e4nnliga bl\u00e5gr\u00f6na \u00e5drorna i Gorgonzola PDO.<\/p>\n

 <\/p>\n

F\u00f6r att l\u00e4ra dig mer om tillverkningsmetoden, titta p\u00e5 videon som spelats in i mejeriet: https:\/\/www.youtube.com\/watch?v=V5QP_Yqajus&t=3s<\/u><\/p>\n

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