11.ゴルゴンゾーラチーズ

Aoyama Gakuin College of Economics students entering from the work force　Present

世界の料理　the world Food

関連サイト：もっと詳しく知りたい方へのお勧めURLはこちら･･･

11．ゴルゴンゾーラチーズ　Gorgonzola cheese

http://www.cheese.com/Description.asp?Name=Gorgonzola

http://entertaining.about.com/library/cheeses/blgorgonzola.htm

http://www.gorgonzola.org/gorgonzola.html

Created by Junpei Sugiyama

写真(上)：http://www10.ocn.ne.jp/~trento/it_piemonte.html　

序文

　イタリアンチーズを代表するゴルゴンゾーラ。牛乳を原料とし、ロンバルディア州とピエモンテ州をまたがる地域で生産が行われている。このチーズは、フランスのロックフォール、イギリスのスティルトンと共に世界三大ブルーチーズに挙げられるほどだ。しっとりとし、クリーミーでありながら青かびのほろ苦さが人気のチーズであり、パスタ料理をはじめ様ざまな分野の料理に使われ世界中で愛されている。このチーズの歴史は古く発祥には多くの伝説があるが、その一つに、田舎の酪農家でチーズを作っていた青年が、恋をし仕事をさぼった事がきっかけで偶然にも生まれたとされている。恋人を愛する情熱から生じた「おさぼり」が発祥とは、いかにもイタリアらしい伝説を持つ食材である。

◆ Gorgonzola is blue-headed Italian cheese, made from cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining. It has been made since the early middle ages, but only became marｂled with greenish-blue mold in the eleventh century. It is frequently used in Italian cooking. The name comes from a small town near Milan, Italy where the cheese was first made.

◆ Gorgonzola is made in the regions of Piedmont and Lombardy from whole pasteurized cows milk to which is added the bacteria, Lactobacillus bulgaricus and streptococcus thermophilus along with spores of the mold Penicillium glaucum. Recently Penicillium roqueforti has begun being used to make gorgonzola, besides its use in Roquefort cheese. After the whey is removed, into the cheese. This creates air channels which allows the mold rods are inserted into the cheese. This creates air channels which allows the mold spores to germinate and create the characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese. A firm gorgonzola is aged longer than creamy gorgonzola. It is usually sold wrapped in foil.

◆ It is usually eaten as a dessert cheese, but there are some local culinary specialities. It may be melted into a risotto in the final stage of cooking, for instance, another fairly traditional dish sees gorgonzola served alongside polenta. Because of its savoury flavor, it is often used by vegetarians as a topping on pizza.

◆ Within the European Union, gorgonzola has been given a protected designation of origin status. In Italy, gorgonzola is one of only three Italian cheeses that qualifies to be classified as doc (Denominazione di origine controllata), the other two being Toma and Mozzarella di Bufala Campana.

◆ Today by law the zone of production includes only a defined area. What was once the village of gorgonzola, not far from Milan, is being swallowed up in suburbia. Most gorgonzola is actually produced in Novara, but the doc zone also includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Pavia, and Vercelli, as well as the zone of Casale Monferrato.

Source：　http://en.wikipedia.org/wiki/Gorgonzola_cheese

写真(上)ゴルゴンゾーラチーズ：http://www.answers.com/topic/gorgonzola-cheese-1

ゴルゴンゾーラチーズ

写真（下）ペンネ・ゴルゴンゾーラソース：http://www.rakuten.co.jp/pe-pe/848705/861469/

Ｇougonzola

Gorgonzola

Choose the correct answer.

1. Ｔhe name gorgonzola comes from a small town near _______, Italy where the cheese was first made.

a: Rome

b: Milan

c: Parma

2.Gorgonzola is typically aged for _________ months.

a: four to five

b: five to six

c: three to four

3.Gorfonzola is usually sold wrapped in _______.

a: foil

b: wax

c: paper

4.Gorgonzola is usually eaten as a ________ cheese.

a: Hors d’oeuvres

b: dessert

c: side dish

5.Gorgonzola is a blue-headed Italian cheese, made from _______ milk.

a: goat’s

b: cow’s

c: sheep’s

GorgonzolaT or F

True or False Quiz

1.Gorgonzola was similar to a cheese called Panerone made in Lombardy.

2. Gorgonzola is an Italian sheep’s milk cheese named after a village that was once outside of Milan, but is now really a suburb of the city.

3. The length of the aging process determines the stickiness of Gorgonzola cheese.

4. Gorgonzola cheese is usually wrapped in wax to keep it moist.

Notes

Middle Ages：中世　Piedmont：ピエモンテ州　Lombardy：ロンバルディア州　

Penicillium glaucum・Penicillium roqueforti：チーズを作る為のカビ　whey：乳清　

Roquefort cheese：フランスのブルーチーズ　risotto：リゾット(イタリアの米料理)　　

Polenta：とうもろこしペースト　European Union：欧州連合　Protected Designation of Origin：限定産地　

Toma：チーズ　Mozzarella di Bufala Campana：モッツァレラチーズ　suburbia：郊外　Novara(ノヴァーラ)　

Bergamo(ベルガモ), Brescia(ブレシア), Como(コモ), Cremona(クレモナ), Cuneo(クーネオ), Milan(ミラン),

Pavia(パヴィア), Vercelli(ヴェルチェッリ)：イタリアの県名　

Casale Monferrato(キャサーレモンフェラート)：イタリア都市名