CLAL.it outlines the import and export trade flows of Cheese, Butter and AMF, Milk Powders, Whey and WPC, Condensed Milk, Packed and Bulk Milk, Lactose, Casein and Caseinates by the main international players.
This page provides, in a given period of time, data related to the Italian production of Gorgonzola cheese, P.D.O., a high quality cheese product, (organized by Regions).
Production figures are represented on the table and the two graphs on a yearly and monthly basis.
There are only two Regions, Piemonte and Lombardy, that traditionally produce Gorgonzola cheese. The production in this geographical areas is protected by law as well.
The Gorgonzola is a semi soft uncooked cheese with greenish-blue veins due to the process of erborinature where selected moulds cultures are added during the production process.
The cheese is available in two types depending on its maturity and taste: creamy and soft / mature and mild/sharp). The mild type has a 2 months ripe while the sharp type over 3 months.
The provinces concerned are: Novara, Vercelli, Cuneo, Biella, Verbania and the territory of Casale Monferrato (in Piemonte) and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia and Varese (in Lombardy).
The brand of origin is imprinted on both sides of cheese wheel and the consumer has the warranty of authenticity thanks to the visible "G" seal printed on the bottom of the aluminium wrapping. The mark "G" is an exclusive concession by the "Consorzio di tutela del formaggio Gorgonzola" (established in 1970) to the authorised farmers.
The Gorgonzola cheese is quoted on the markets of Novara and Milan.