Leon the Milkman

The Making of Italian Gorgonzola Cheese

Introduction

Gorgonzola cheese, renowned for its creamy texture and bold flavor, stands as a testament to Italy’s rich culinary heritage. This beloved blue cheese has been crafted for centuries, adhering to traditional methods that have been refined and protected over generations. With its production limited to two Italian regions, Gorgonzola has earned the European Union’s Protected Designation of Origin (PDO) status, ensuring its authenticity and quality on a global stage.

History and Regional Significance

Gorgonzola cheese’s origins date back to the small town of Gorgonzola in northern Italy. Over the centuries, this cheese has become a staple in Italian cuisine and a favorite worldwide. Its production today is confined to Lombardy and Piedmont, the only regions authorized to make it. These areas boast a rich history of cheesemaking, and their climate and soil contribute to the unique flavor profile of Gorgonzola.

The cheese’s economic importance is significant, with the industry generating over €800 million annually. Approximately 5 million wheels of Gorgonzola are produced each year, making it a key export for Italy. Despite its global popularity, production remains a highly localized and artisanal process.

Production Process: From Milk to Marbled Perfection

Ingredients

The foundation of Gorgonzola is unskimmed, pasteurized cow’s milk. The cheese owes its iconic marbling to Penicillium roqueforti, a fungus added during the early stages of production. This ingredient, along with enzymes, rennet, and yeasts, creates the ideal environment for the cheese’s texture and flavor to develop.

Curdling and Molding

Milk is curdled in large cauldrons where it begins to transform. Within about 20 minutes, the curd reaches the right consistency and is transferred into molds. Each mold is marked with a unique identification number corresponding to the dairy that produced it. This ensures traceability and compliance with PDO standards.

Turning, Salting, and Resting

The molds are turned four times to help the curd settle evenly. The wheels then rest overnight before being salted multiple times to enhance flavor and preserve the cheese. At this stage, the wheels weigh approximately 18 kilograms (40 pounds). Throughout the aging process, they lose about 6 kilograms (13 pounds) as excess whey is released.

Puncturing and Aging

A pivotal step in Gorgonzola production is the puncturing of the wheels. Each wheel is pierced about 100 times per side using a machine (or by hand in smaller dairies) to introduce oxygen. This process activates the Penicillium roqueforti, allowing the blue or green veins to develop.

Aging takes place in carefully controlled environments. Mild Gorgonzola, known as Dolce, is aged for at least two months, while the more pungent Piccante variety requires three months. The aging process determines the cheese’s texture and flavor intensity.

Types of Gorgonzola

Gorgonzola comes in two main varieties, each with distinct characteristics:

1. Gorgonzola Dolce: This variety is creamy, soft, and milder in flavor. Its veins are typically blue, reflecting its shorter aging time.
2. Gorgonzola Piccante: A harder, more crumbly cheese with a robust, pungent taste. The veins in this variety are green, developed over a longer aging period.

The Role of PDO Certification

The PDO designation ensures that every wheel of Gorgonzola adheres to strict production criteria:

• Geographical Restriction: Only cheeses made in Lombardy and Piedmont can be called Gorgonzola.
• Authenticity: Each wheel is wrapped in a signature aluminum foil for easy identification.
• Quality Assurance: Regular inspections and quality checks guarantee consistency and maintain the cheese’s reputation worldwide.

This certification not only preserves the heritage of Gorgonzola but also protects it from imitation.

Culinary Versatility

Gorgonzola’s bold flavor and creamy texture make it a versatile ingredient in the kitchen. It pairs beautifully with fruits like pears and apples, as well as nuts and honey. It is also used in sauces, pastas, and risottos, adding a luxurious depth of flavor.

In the video, a chef showcased Gorgonzola’s adaptability by preparing squid ink spaghetti with both Dolce and Piccante varieties. The dish highlighted how the cheese’s creamy and robust characteristics complement complex flavors, creating a visually stunning and delicious meal.

Unique Features of Gorgonzola Production

1. Traditional Techniques: Despite technological advancements, Gorgonzola production retains its artisanal roots. Machines are designed to mimic the gentle movements of human hands, ensuring the curd is handled delicately.
2. Distinctive Aging Rooms: The warm, humid salting rooms foster the activity of yeasts, while cooler aging rooms allow the cheese to mature at the perfect pace.
3. Daily Production Scale: At Caseificio Si Invernizzi, one of the dairies featured, 450–500 wheels of Gorgonzola are produced each day, showcasing the balance between scale and quality.

Economic and Cultural Impact

The Gorgonzola industry supports local economies and enhances Italy’s global culinary reputation. It embodies a blend of tradition, innovation, and passion, attracting food enthusiasts from around the world.

Thank you to all our last cheese course attendees in Stellenbosch for 2024! If you are interested in joining us in 2025, please mail Elaine on info@cheesemaking.co.za

Buy cheese kits and cheese making supplies on cheesemaking.co.za/shop

The Unexpected Diversity in Cheese-Making Enthusiasts Across South Africa

When I started presenting cheese-making courses across South Africa, I could never have predicted the diverse and fascinating array of people I would meet along the way. From doctors and engineers to sculptors and pilots, the attendees of our courses never cease to amaze me. It’s a testament to the universal appeal of cheese-making—an art and science that transcends professions and passions.

A Melting Pot of Talent

One of the most frequent questions I get from professional marketers is, “Who is your target market?” My somewhat simplistically answer has always been, “People who want to make cheese.” But over the years, I’ve come to realize that this answer barely scratches the surface. Our students come from all walks of life, bringing with them a variety of skills and experiences that add depth to the learning experience.

The Engineers and the Medics

It’s intriguing to see the number of engineers, particularly electronic and mechanical, who are interested in cheese-making. Perhaps the precision required in both fields draws them to the craft. Similarly, medical professionals—from doctors to veterinarians—find a certain satisfaction in the biological processes involved in creating different types of cheese.

Creative Minds and Culinary Artists

Chefs, unsurprisingly, are a common sight in our courses, eager to expand their culinary repertoire. But they are not the only creative minds we encounter. We’ve welcomed lawyers seeking a meditative escape from the rigors of legal practice, sculptors who appreciate the tactile nature of cheese-making, and wine farm owners looking to pair their produce with their own artisanal cheeses.

From the Skies to the Dairy Farm

And then there are the pilots, a surprising number of whom have found their way to our courses. Whether they’re flying Boeing 380s or heavy-lift helicopters, these aviators share a common love for the grounded, hands-on process of making cheese. Dairy farmers, too, attend with the intention of deepening their understanding of the product at the heart of their livelihood.

More Than Just a Course

What makes our courses truly special is the feedback from our students. There’s nothing more fulfilling than hearing someone say that they got more from the course than they expected. It’s not just about learning to make cheese; it’s about connecting with like-minded individuals, discovering new interests, and sometimes even uncovering a hidden passion.

In the end, the diversity of our attendees makes every course unique and exciting. We’re not just teaching a skill—we’re sharing a journey with people from all corners of life. And that, for me, is the most rewarding part of what we do.

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This eclectic mix of students keeps our cheese-making courses vibrant and dynamic. Whether you’re an engineer, a lawyer, a chef, or a pilot, there’s a place for you in our community. Come join us and discover the joy of cheese-making—you might just find it’s more than you ever expected.

Thank you to all the attendees of our cheese course in Stellenbosch this past week, on our 20-21 June 2024 Cheese Course. We had 3 Mom’s with their respective children attend in this fun group. Thank you for joining us and making our work such fun 🙂

Just realised that I have been involved with presenting cheese-making courses from 1998 and that the dynamic duo of Elaine and myself(Leon the Milkman) have been presenting together monthly from 2013. This our 11th year, wow! We have been asked many times to present an advanced course, but I think most of that comes from applying the principles we teach to all the different cheeses that you make – as they are universal with of course small adaptations if you are making a softer or harder cheese.

Buy cheese kits and ingredients at: https://cheesemaking.co.za/shop

Join us on social media by looking for “Cape Cheese Making” or “Leon the Milkman”

Mail Elaine on info@cheesemaking.co.za if you want to join us on a cheese making course.

Thank you to all the attendees of our May 2024 cheese-making courses held at Life and Fork in Bryanston 🙂

We had a great time with you and look forward to what you will produce.

Our June and July 2024 courses in Stellenbosch are fully booked.

Our August course in Hartbeespoortdam, North West is booking quickly.

Please mail Elaine to info@cheesemaking.co.za for info on upcoming classes.

Buy cheese making kits and ingredients: https://cheesemaking.co.za/shop

Join us on social media by searching for Cape Cheese Making or Leon the Milkman >>

Thank you to all the attendees of our 4-5 April 2024 cheese-making course in Stellenbosch, which was presented at the Food Science Dept. Please mail Elaine to info@cheesemaking.co.za for upcoming dates. Buy cheesemaking ingredients and kits at: https://cheesemaking.co.za/shop