Division 3.2 Description of product to which the name in (1) applies

‘Gorgonzola’ is a blue-veined cheese made exclusively from pasteurised whole cows' milk, that has a homogeneous, white and pale yellow, raw paste, with characteristic blue-green and/or grey-blue veins due to the development of mould (marbling).

‘Gorgonzola’ has the following characteristics:

• shape:

  • cylindrical, with flat ends and a straight side,

  • dimensions: minimum height of the side 13 cm; diameter between 20 and 32 cm,

  • classification on the basis of weight, flavour and maturation:

    1. 1..

       large wheel, mild type: from 9 to 13,5 kg with a mild taste and a maturation period of a minimum of 50 days and a maximum of 150 days;

    2. 2..

       large wheel, strong type: from 9 to 13,5 kg with a pronounced strong taste and a maturation period of a minimum of 80 days and a maximum of 270 days;

    3. 3..

       small wheel, strong type: from 5,5 to less than 9 kg with a pronounced strong taste and a maturation period of a minimum of 60 days and a maximum of 200 days,

• rind: grey and/or pink in colour, non-edible;

• paste: homogeneous, white and pale yellow, with mould (marbling) producing characteristic blue-green and/or grey-blue veins,

• fat content in the dry matter: minimum 48 %.