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Gorgonzola
PDO Igor.
An excellence that has its roots in the heart of the Italian tradition. Gorgonzola PDO Igor comes from strict compliance with the ancient recipe and the protection regulations, guaranteeing authenticity certified by the Consortium for the Protection of Gorgonzola Cheese. Each wheel is a masterpiece of dairy wisdom, perfected over time to bring the noble and creamy soul of our land to your table.
Good, healthy
and genuine.
Gorgonzola is a complete and balanced food, a true ally of daily well-being. Thanks to its natural production process, it contains extraordinary nutritional properties that make it suitable for every lifestyle.
Gorgonzola Igor is gluten-free and suitable for celiacs: goodness and quality to share with everyone.
Gorgonzola Igor combines taste and essential vitamins such as A, B, D2, E and K1 for bones and well-being.
Gorgonzola Igor is naturally lactose-free, digestible and also suitable for intolerant people.
Gorgonzola helps balance intestinal flora, combining well-being and taste.
Igor Gorgonzola stimulates digestion and is ideal as a tasty and light appetizer.
Traceability of the production chain.
We know everything about our Gorgonzola, from the first drop of milk to your table. We constantly monitor every phase of the supply chain through a certified traceability system involving over 180 selected farms. This allows us to guarantee you not only maximum food safety, but also respect for animal welfare according to the highest ClassyFarm standards.
The milk comes from 180 selected farms, located in Piedmont and Lombardy, all certified for Animal Welfare.
Produced according to rigorous quality and hygiene standards, the milk arrives fresh at our factories every day.
The milk is analyzed in our in-house laboratories, where the chemical parameters are defined to ensure maximum healthiness. It is then stored raw, with constant temperature control.
Within 24-48 hours of arrival, the milk enters production where it is pasteurized and subsequently live lactic ferments, selected Penicillium roqueforti molds, yeasts and rennet are added.
The IGOR Group uses only thermophilic lactic ferments, which guarantee a Gorgonzola with high organoleptic qualities.
The milk turns into curd which, after being cut and drained of excess whey, is transferred into stainless steel molds to give shape to Gorgonzola.
After 24 hours, the Gorgonzola is dry-salted for the first time with Italian sea salt. It is then transferred to a “warm room” at around 21°C.
After another 24 hours, the Gorgonzola is dry-salted for a second time. Sweet Gorgonzola is salted twice and remains in the warm rooms for three days, while spicy Gorgonzola is salted three times and remains there for five days.
The Gorgonzola is transferred to the aging rooms at a temperature between 3°C and 6°C. Here, it is pierced with stainless steel needles, which, approximately 35 days after production, promote the natural formation of the blue veins. The wheels are then brushed to remove excess mold from the rind.
After a minimum of 50 days of maturation for Gorgonzola Dolce and at least 80 days for Gorgonzola Piccante, the cheese is sent to the cutting and packaging department, ready to be distributed and enjoyed on tables all over the world.
Gorgonzola
and lactose: naturally without.
Gorgonzola Igor is naturally lactose-free: this is thanks to the natural cheese-making process, during which lactobacilli consume lactose, transforming it into lactic acid. We were the first to obtain the L-Free certification approved by AILI, guaranteeing a residue of less than 0.01%. An inclusive goodness, designed for those who do not want to give up taste.
Also
ideal for growth.
With its high content of highly bioavailable calcium and noble proteins, Gorgonzola is the ideal food to accompany the growth of children and support the energy of children. Tasty and easy to digest, it educates the palate to the authentic flavor of tradition, providing essential nutrients for physical development.
