{"id":1431,"date":"2010-02-07T08:08:29","date_gmt":"2010-02-07T07:08:29","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/gorgonzola-fromage-bleu-italien\/"},"modified":"2010-02-07T08:08:29","modified_gmt":"2010-02-07T07:08:29","slug":"gorgonzola-fromage-bleu-italien","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/","title":{"rendered":"Gorgonzola \u2013 Fromage \u00e0 p\u00e2te persill\u00e9e d&rsquo;Italie"},"content":{"rendered":"<p>Un autre candidat de notre \u00e9lection sur Facebook : Mon fromage italien pr\u00e9f\u00e9r\u00e9 : Le Gorgonzola.<\/p>\n<h2>Gorgonzola &#8211; le fromage bleu italien<\/h2>\n<p>Le c\u00e9l\u00e8bre fromage bleu italien <a href=\"\/sortiment\/italienischer-kaese\/blauschimmelkaese.html\"><strong>Gorgonzola<\/strong><\/a> provient de la r\u00e9gion nord-italienne de Lombardie. Autrefois, il \u00e9tait appel\u00e9 <em>Stracchino di Gorgonzola<\/em>, ce qui signifie \u00ab\u00a0le Fatigu\u00e9 de Gorgonzola\u00a0\u00bb, car sa production \u00e9tait initialement r\u00e9serv\u00e9e \u00e0 l&rsquo;automne et \u00e0 l&rsquo;hiver, lorsque les vaches \u00e9taient fatigu\u00e9es de la descente des alpages. Gorgonzola est l&rsquo;un des endroits en Lombardie o\u00f9 ce fromage \u00e0 p\u00e2te molle avec moisissure noble \u00e9tait produit. La moisissure noble ajout\u00e9e au caill\u00e9 est scientifiquement nomm\u00e9e <em>Penicillium roqueforti<\/em>, ce qui laisse peu de place au doute quant \u00e0 sa parent\u00e9 avec le Roquefort. Des aiguilles en cuivre et en acier inoxydable sont ins\u00e9r\u00e9es dans la meule de fromage, permettant une augmentation de l&rsquo;absorption d&rsquo;oxyg\u00e8ne qui favorise la croissance de la moisissure.<\/p>\n<p>De plus, le Gorgonzola, comme la plupart des fromages propos\u00e9s dans notre assortiment, est dot\u00e9 de l&rsquo;attribut \u00ab\u00a0appellation d&rsquo;origine prot\u00e9g\u00e9e\u00a0\u00bb, en italien DOC pour Denominazione Origine Controllata.<\/p>\n<figure id=\"attachment_2670\" aria-describedby=\"caption-attachment-2670\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a href=\"\/sortiment\/italienischer-kaese\/blauschimmelkaese.html\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2670\" title=\"Gorgonzola\" alt=\"Gorgonzola fondant\" src=\"\/blog\/wp-content\/uploads\/2010\/06\/gorgonzola.jpg\" width=\"400\" height=\"400\"><\/a><figcaption id=\"caption-attachment-2670\" class=\"wp-caption-text\">Gorgonzola fondant<\/figcaption><\/figure>\n<h2>Gorgonzola &#8211; un MUST pour les amateurs<\/h2>\n<p>Comme pour tous les fromages particuli\u00e8rement \u00e9pic\u00e9s, le <strong>Gorgonzola<\/strong> ne pla\u00eet pas \u00e0 tout le monde. Mais ceux qui y prennent go\u00fbt se demandent souvent pourquoi ils le rejetaient auparavant. Dans la cuisine italienne, le fromage bleu est utilis\u00e9, par exemple, sur la pizza classique Quattro Stagioni. Son utilisation pour la sauce des p\u00e2tes, par exemple avec des penne ou des gnocchi, est \u00e9galement tr\u00e8s appr\u00e9ci\u00e9e. Un escalope peut aussi \u00eatre savour\u00e9e avec une sauce au Gorgonzola. Moins traditionnellement italien, mais tout aussi d\u00e9licieux, est le m\u00e9lange avec de la citrouille.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Gorgonzola, fromage italien \u00e0 p\u00e2te persill\u00e9e de Lombardie, auparavant nomm\u00e9 \u00ab\u00a0Stracchino di Gorgonzola\u00a0\u00bb, b\u00e9n\u00e9ficie de l&rsquo;AOP. Incontournable pour les amateurs, il agr\u00e9mente pizzas, p\u00e2tes et sauces diverses.<\/p>\n","protected":false},"author":2,"featured_media":1430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gorgonzola \u2013 Fromage \u00e0 p\u00e2te persill\u00e9e d&#039;Italie - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gorgonzola \u2013 Fromage \u00e0 p\u00e2te persill\u00e9e d&#039;Italie - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Gorgonzola, fromage italien \u00e0 p\u00e2te persill\u00e9e de Lombardie, auparavant nomm\u00e9 &quot;Stracchino di Gorgonzola&quot;, b\u00e9n\u00e9ficie de l&#039;AOP. Incontournable pour les amateurs, il agr\u00e9mente pizzas, p\u00e2tes et sauces diverses.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2010-02-07T07:08:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/gorgonzola.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Gorgonzola \u2013 Fromage \u00e0 p\u00e2te persill\u00e9e d&rsquo;Italie\",\"datePublished\":\"2010-02-07T07:08:29+00:00\",\"dateModified\":\"2010-02-07T07:08:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/\"},\"wordCount\":312,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/gorgonzola-fromage-bleu-italien\/\",\"name\":\"Gorgonzola \u2013 Fromage \u00e0 p\u00e2te persill\u00e9e d'Italie - 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