# Commission Implementing Regulation (EU) 2017/1595 of 21 September 2017 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Gorgonzola (PDO)), Division 3.2: Description of product to which the name in (1) applies

Extent: E+W+S+N.I.

‘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.. 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.. 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.. 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 %.

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Source: https://www.legislation.gov.uk/eur/2017/1595/annex/division/SINGLE/division/1/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-1595/annex/division-SINGLE/division-1/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.