English
Whether sweet or spicy, Gorgonzola has an unmistakable flavor and is among the most loved cheeses not only by Italians, but by connoisseurs all over the world. In this article published in Io Donna, the women’s magazine of Corriere della Sera, Giulia Leonardi, Export Sales Account and fourth generation of Igor Gorgonzola and Marco Invernizzi, heir to the Si Invernizzi company, the latest acquisition of the Igor group, reveal the 10 good reasons to bring it to the table without worries:
1) High digestibility: gorgonzola is a well-digestible cheese. During its production and maturation, in fact, a sort of pre-digestion takes place operated by the microorganisms characteristic of this cheese.
2) Low cholesterol content: one ounce of Gorgonzola PDO contains 70 milligrams of cholesterol, the same amount as one ounce of lean veal, turkey drumstick, skinless chicken and one ounce of bresaola.
3) Suitable for celiacs: today all gorgonzola is naturally gluten-free, therefore also suitable for celiacs, as the Penicillium Roqueforti used derives in turn from gluten-free raw materials.
4) Naturally lactose-free: during its production process, gorgonzola develops three fermentations and its characteristic microorganisms, in addition to enhancing its taste and aroma, naturally consume all the lactose present in the milk.
5) Rich in vitamins: gorgonzola is also a natural source of vitamins, essential for health, such as vitamins A, B1, B3, B6, B9 and B12.
6) Suitable for those taking antibiotics: it is now known that eating fermented cheeses, especially blue cheeses such as gorgonzola, helps restore the bacterial colony of the digestive system.
7) Also suitable for athletes: it is not all healthy that this cheese is also a suitable food in the diet of the athlete, as Professor Erasmo Neviani explains.
8) Traceability and specifications: Gorgonzola cheese has been recognized by the European Community and registered in the list of PDO products, protected designation of origin. Without the Consortium’s brand, it is not gorgonzola!
9) Its fame is centuries long and has been celebrated by authors of all times from Alessandro Manzoni to Hermann Hesse, Giosuè Carducci, James Joyce and many others.
10) Versatility: gorgonzola is so versatile that it can be used from appetizers to desserts.
