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One kilogram of Gronzula cheese has a nutritional value of 1–2 kg of fresh cow's milk and is rich in minerals, phosphorus and calcium. It also contains edible and useful penicillium for the digestive tract. Maturity: 6 months Gorgonzola is a blue vein cheese produced and produced in the Gorgonzola region of Italy. Blue veins are caused by the injection of a form of edible mildew called penicillium rockfort.
Gorgonzola cheese is a product made from natural cheeses with a distinct and distinct taste and is classified as soft cheeses.
Gorgonzola is a blue vein cheese made in the Italian region of Gorgonzola. Blue veins are caused by the injection of a form of edible mildew called penicillium rockfort. One kilogram of Gorgonzola cheese has a nutritional value of 6 kg of fresh cow's milk and is rich in minerals, phosphorus and calcium. It also contains edible and useful penicillium for the digestive tract.
Gorgonzola cheese is used in the preparation of a variety of sauces and dip, egg and meat sandwiches, along with pizza, lasagna and baked potatoes, as a vegetable, salad and dessert with fruit, barley and local bread.
Ingredient
Pasteurized Milk 3.5% Fat, Calcium Chloride, Cheese, Thermophile Starter, Penicillium Rockefort Mold Powder, Edible Salt
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