Division 5.3 Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The abundance of quality fodder for dairy cows and traditional cheese-making techniques, in particular, the inoculation of Penicillium spores, dry salting and the perforation of the paste during maturation, ensure the organoleptic characteristics and colouring of ‘Gorgonzola’.