Hi everyone, today we will prepare GORGONZOLA cheese in a professional way. On the Internet there are many videos on how to prepare Gorgonzola cheese, but many of these videos are simplified methods . I will prepare Gorgonzola trying to be as faithful as possible to the original. Remember to everyone that it is not possible to prepare a cheese to sell it and call it Gorgonzola without having permission I will speak in Italian for a few minutes, then you can go directly to production per minute 6.23 INGREDIENTS: Pasteurized cow's milk: 7 liters Starter cultures for cheese: 0 ,6 g Calf rennet Salt Selected yeasts saccharomyces cerevisiae: 0,05 g Penicillium Roqueforti mould: 0,2 ml Dissolve the lactic ferments, mould, yeast and rennet in a little water You can also use Penicillium Roqueforti mold and rennet in powder and dissolve them in a little water, the doses can be found on the packages. If you don't find the yeast, don't worry, your cheese will come still very good :) To pasteurize the milk you have to heat it up to a temperature of 72 degrees, keep it at that temperature for 15 seconds and then cool it quickly Start heating the milk and add the lactic ferments, mold and yeast. Mix well If you want a tastier cheese you can avoid pasteurizing the milk :) If you want to use fresh pasteurized milk from the supermarket I suggest you add the calcium chloride dissolved in a little water at this time (dose on the package) Heat the milk until at a temperature of 28-36 degrees, I have chosen to heat up to a temperature of 34 degrees Once the temperature of 34 degrees is reached, turn off the heat, add the rennet and mix well Cover and wait 30 minutes Cut the coagulated milk into 3-size pieces -4 cm Cover and wait 15 minutes Gently move the cheese into the molds I will use two molds with a diameter of 11.5 cm and a height of 8 cm, a mold with a diameter of 9 cm and a height of 4 cm and a mold with a diameter of 9.5 cm and height 5 cm And finally I will have some cheese left for a very small mold :) The Gorgonzola which is available in shops has much larger dimensions Leave the cheese to drain at a temperature of about about 22 degrees for 15 minutes After 15 minutes turn the cheese upside down and let it drain at a temperature of about 22 degrees for 15 minutes After another 15 minutes turn the cheese upside down and let it drain at a temperature of about 22 degrees for 16 hours turning it every few hours After 16 hours dry salt one side of the cheese and leave it to rest for 24 hours at a temperature of about 22 degrees Salt one side of the cheese with 1 teaspoon of salt for larger cheeses and a little less salt for smaller cheeses Wait 24 hours at a temperature of about 22 degrees After 24 hours turn the cheese upside down and salt with 1 teaspoon of salt for larger cheeses and a little less salt for smaller cheeses Wait 24 hours at a temperature of about 22 degrees After 24 hours extract the cheese from the mold and pierce the cheese Leave to mature at a temperature between -1 degrees and +7 degrees and humidity 85-100% for at least 50 days (sweet gorgonzola) or 80 days (pic gorgonzola cante) For the first 7 days you can leave the cheese at a temperature of 12-15 degrees to favor the development of mold Remember that the cheese must not be kept in a hermetically sealed container because the mold needs oxygen During the maturation turn systematically the cheese and pierce it if necessary After 15 days of maturation wash the rind of the cheese with water and salt (6 g of salt per liter of water) The cheese is now ready to be eaten, before eating it remember to leave it out of the refrigerator for at least 20 minutes With this cheese I will prepare gnocchi with Gorgonzola and I will publish the recipe on the channel This cheese is also delicious simply on a slice of bread :) As you have seen, preparing this delicious cheese is very simple, try to do it too :) If you have any doubts, ask me and I will answer you :) Remember to subscribe to my channel and to my Facebook group about cheeses :)
