When measured by production volumes, Gorgonzola PDO claims the third place on the podium in the competition of Italian PDO cheeses (made from cow’s milk) after the two big cheeses Grana Padano PDO and Parmigiano Reggiano PDO. It needs to be exclusively produced with freshly-gained full-cream milk from its area of origin between Piedmont and Lombardy and must also be seasoned and portioned.
The authentic Gorgonzola PDO
Its taste and texture make Gorgonzola PDO unique and are determined by its traditional recipe for the realisation of which manual processes have never been replaced by mechanised ones.
SOURCE: https://news.italianfood.net
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