 |
    
| ||||
RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
GORGONZOLA
Gorgonzola, a creamy cheese made of cow's milk and richly veined with a distinctive blue-green mold, is known in Italian as erborinato. It is produced in just two Italian regions: Lombardia and Piemonte, northern areas both. To make this popular cheese, cow's milk is heated to 86F/30 C, pasteurized, and combined with blue mold spores and liquid calf rennet (an extract made from the lining of the animal's fourth stomach which causes the milk to curdle). Soft curds form after approximately 30 minutes, and they are cut into successively smaller lumps and drained well, for about 24 hours, with the help of perforated cylindrical containers placed on inclined boards. The cheese is then allowed to ripen in a highly humid, warm room for about 5 to 6 days, after which time it is dry-salted and left for approximately 30 days. After 30 days, the cheese is perforated with steel, copper (or, more rarely, seasoned wood) needles, to allow even distribution of the mold. A small quantity of gorgonzola is made using the "del nonno" (granfather's) or "antico" (old-fashioned) method, wherein the draining curd is allowed to acquire wild, or naturally-ocurring mold from the atmosphere. This method is less relaible, but results in a more densely marbled, more piquant cheese. Another slight variation, called "a due paste", or two-curd, has the cheesemaker pouring the evening's milk over the milk from the following morning before adding rennet. Gorgonzola has a creamy-white interior with a softly crumbling texture, and a moist, rough exterior that will turn slightly red as the cheese matures. The Consortium for the Protection of Gorgonzola Cheese was formed in 1970 in order to maintain strict production standards for the cheese, and its officers have the authority to enforce their rules. As exported from Piemonte or Lombardia, gorgonzola should be marked on top and bottom with the stamp of The Corsortium for the Protection of Gorgonzola Cheese, as well with the place of production and name of manufacturer. PEARS The Piemontese have grown pears for hundreds of years, and many heirloom varieties are still in existence in the area. Italy currently produces more pears than any other country in the EU, and is second in the world to China, with an annual crop estimated at 824,000 tons, consisting mainly of the Abate and Williams varieties. Pears are highly treasured by Italians, so much so that, in certain circles, the word is used as a euphemism for male body parts (think 'jewels' in English). Italians have no qualms about incorporating pears into savory dishes, especially alongside grilled meats, or as a sweet-savory mostarda. Pears are also eaten with a nice sharp pecorino or Parmigiano-Reggiano, and are often poached in red wine or combined with chocolate. |
Read about everything from Anchovies to Zucchini! Click here to view our extensive archives of past Ingredients of the Month. |
|||