Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Gorgonzola 150g

Italian soft, creamy D.O.P. cheese, obtained from pasteurized cow milk, to which mould is added
Gorgonzola 150g
Energy 1499/360 kjoule/kcal
Protein 20
Carbohydrates 0
Fat 28
Product code: 40236
Ingredients: Milk, salt, rennet, Penicillium culture
Rind: Not edible, rough, grey reddish
Structure: With greenish veins
Texture: More or less stiff, soft, with advanced ripening
Colour: Straw yellow and green
Taste: Sweet, little marked, slightly piquant
Ripening: 2 / 4 months
Shelf-life: 45 days
Technology: Bowl and lid

Gorgonzola is a very ancient cheese. As with most traditional products, there is no shortage of legends regarding its source and origin.
Some say Gorgonzola was first produced in the namesake town near Milan, in  879 A.D.
Others say that it was first produced in Pasturo a village located in Valsassina, an area famous for its dairy tradition with natural caves that provided a constant average temperature of 6-12°C allowing a perfectly natural ambience for producing and maturing of Gorgonzola Cheese.

Gorgonzola is a straw-white, soft cheese with greenish streaks derived from a process called 'erborinatura' in Italian – in essence the inducement of mould.

It appears creamy and soft, with a unique taste. Mild Gorgonzola cheese is slightly spicy; Piquant Gorgonzola, which is aged is more blue-veined, is thicker and more crumbly.

In order to enjoy better soft Gorgonzola qualities, it is recommended that you take it out of the fridge at least thirty minutes before consumption.

Both types of Gorgonzola Cheese are produced with pasteurised milk coming from cattle in the DOP designated areas. Milk enzymes and selected moulds give the cheese its peculiar streaks. Aging lasts for at least 2 months for the mild quality, and more than 3 months for the piquant one.


Bresaola of the Alpine

In a bowl, mix well with gorgonzola butter (that you pulled out of the refrigerator at least 10 minutes before using) until blended.
Sprinkle the slices with a creamy froth obtained and sprinkle with chopped parsley and black pepper powder.

Ingredients for 4 people:
  • 12 slices of dried beef
  • 50 g Gorgonzola cheese AMBROSI
  • 50 g butter AMBROSI
  • Chopped parsley
  • Black pepper powder
First course

Fusilli with Gorgonzola and walnuts

In a nonstick skillet, melt the butter and add the gorgonzola previously cut into pieces.
Mix thoroughly until creamy and then immediately add the walnuts.
Meanwhile, cook the fusilli in boiling salted water, drain underdone and pour into the pan vigorously mixing everything.
Sprinkle the pasta with chopped parsley and serve immediately.

Ingredients for 4 people:
  • 400 g pasta type fusilli
  • 100 g Gorgonzola cheese AMBROSI
  • 60 g walnuts
  • Chopped parsley
  • 1 tablespoon butter AMBROSI
  • salt
Main course

Filet Gorgonzola

In a bowl mix 100g butter, cream, blue cheese and a tablespoon of mustard.
Mix well and good salt if necessary (depending on the gorgonzola).
Pour the remaining oil and butter in a frying pan, heat gently and let the fillets seared them on both sides.
When the fillets are steamed pour the cognac and flame.
Remove the pan from the fire to flame off.
Lift the fillets and place them in a dish.
Pour the mixture into the pan and place the pan on low heat until working continuously increases consistency (3-5 minutes).
Add fillets and cook for 5-7 minutes on medium heat, making sure the sauce does not burn and keeping the threads covered with sauce.

Ingredients for 2 people:
  • 2 fillets of veal high off the beaten
  • 150 g butter AMBROSI
  • 20 cl of cream
  • 200 g Gorgonzola cheese AMBROSI
  • 1 tablespoon mustard
  • 1 glass of cognac
  • Olive oil
  • salt
Salad course

Gorgonzola Salad

Wash the lettuce and let it drip. Prepare a sauce with oil, vinegar, 1 pinch of mustard, salt and pepper.
In a bowl put the bottom crumbled gorgonzola over add the lettuce and topped with the sauce.
Garnish with the remaining cheese into small pieces.

Ingredients for 2 people:
  • 1 strain of lettuce salad
  •  100 g Gorgonzola cheese AMBROSI
  •  1 pinch of mustard
  •  Wine vinegar

Pears stuffed with cream cheese

Thoroughly clean the pears, peel them, cut them in half lengthwise, cored and Privatel of them on a serving plate. Then, using a mixer, whisk together the Gorgonzola, robiola, yoghurt and chives, add a pinch of salt and stir for a few seconds.

Pour the mixture into a pastry bag and stuffed pears with abundant curls cream.

Ingredients for 4 people:
  • 3 pears
  •  200 g of fresh cheese type robiola AMBROSI
  •  60 g Gorgonzola cheese AMBROSI
  •  2 tablespoons yogurt
Ambrosi s.p.a.2021-01-17
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