| 词条 | Gorgonzola |
| 释义 |
| name = Gorgonzola | image = File:Gorgonzoladop.jpg | caption = Gorgonzola cheese | othernames = | country = Italy | regiontown = Gorgonzola | region = | town = | source = Cow | pasteurized = Yes | texture = Soft and crumbly | fat = 25-35% | protein = | dimensions = | weight = | aging = 3–4 months | certification = Italy: DOC from 1955; EU: PDO from 1996[1] }} Gorgonzola ({{IPAc-en|ˌ|ɡ|ɔr|ɡ|ə|n|ˈ|z|oʊ|l|ə}}; {{IPA-it|ɡorɡonˈdzɔːla}}) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.{{citation required|date=February 2018}} HistoryGorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities.[2] Production{{unreferenced section|date=July 2017}}Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold Penicillium glaucum. Penicillium roqueforti, used in Roquefort cheese, may also be used.{{citation needed|date=December 2011}} The whey is then removed during curdling, and the result aged at low temperatures. During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola). Under Italian law, Gorgonzola enjoys Protected Geographical Status. Termed DOP in Italy, this means that it can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria). ConsumptionGorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers;{{citation needed|date=October 2014}} usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine. It is frequently{{citation needed|date=September 2017}} offered as pizza topping and is occasionally added to salads. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheese pizza). Nutrition is as follows: 1 ounce (28 grams) of gorgonzola contains 100 calories, 9 g of fat, 375 mg of sodium, 1 g of carbohydrate and 6 g of protein. It contains 5.3 g of saturated fat. In popular cultureJames Joyce, in his 1922 Ulysses, gives his hero Bloom a lunch of "a glass of Burgundy and a Gorgonzola sandwich". In his 1972 book Ulysses on the Liffey, critic and Joyce scholar Richard Ellmann suggests that "Besides serving as a parable that life breeds corruption, Gorgonzola is probably chosen also because of Dante's adventures with the Gorgon in the Inferno IX. Bloom masters the monster by digesting her."[3] References1. ^{{cite web| url=http://www.agroqualita.it/dop/gorgonzola.htm| archiveurl=https://web.archive.org/web/20041115192612/http://www.agroqualita.it/dop/gorgonzola.htm| archivedate=2004-11-15| title=Gorgonzola| accessdate=2013-03-01}} {{it icon}} 2. ^{{cite web|url=http://www.csmonitor.com/2005/0202/p11s02-lifo.html|title=The birthplace of Gorgonzola. Maybe.|first=Rebecca|last=Helm-Ropelato|date=2 February 2005|publisher=|via=Christian Science Monitor}} 3. ^{{cite book |author=Richard Ellmann |author-link=Richard Ellmann |title=Ulysses on the Liffey |publisher=Oxford University Press |date=1972 |page=191 |url=https://books.google.co.uk/books?id=3Hj4LhPES-sC&pg=PA191}} External links{{Commons category|Gorgonzola (cheese)}}
5 : Italian cheeses|Cow's-milk cheeses|Blue cheeses|Italian products with protected designation of origin|Cheeses with designation of origin protected in the European Union |
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