Last week the whole Gourm.it staff has gone visit the Arrigoni Battista production site, in Pagazzano near Bergamo. It’s a magnificient cheese-factory, here it’s produced Gorgonzola, Taleggio, Quartirolo and many others traditional cheese from Lombardia, plus some new cheeses created by Arrigoni. The machines are built so to recreate artisanal conditions, such as the cheese-making time, and to let the chief dairy-maker intervene and make the necessary adjustments.
And so follow us, to discover how Gorgonzola is made
- The milk arrival is a crucial moment. Arrigoni works only with milk collected from certified stables with a maximum 50 km distance from Pagazzano. So only italian milk, and of the highest quality. Further tests are made on the arrival.
And here starst the Gorgonzola production:
- the curd is carefully broken
- the broken curd is transferred in this tank, slowly
- to avoid to damage the broken piece of curd (that must be as big as a nuts, at this point) the curd is gently gathered with a special dish, and then softly accompanied inside the mold. No machine could do that!
- the mold: the chief dairy-maker is showing us the cap of the mold. Resting upon it the cheese will be permanently tatooed with the Gorgonzola Sign, toghether with Arrigoni’s identification number
after production there’s maturation and seasoning
- The “resting” room: after the first major draining, the wheels are put in this heated room to rest and leaven. This will help developing the right molds, together with the apposite holes.
- seasoning room: here the wheels wait to be ready… you can’t imagine the wonderful scents here!
- and finally, the packaging. The free service pieces are packed by a special machine, but the whole wheels are still packed by hand, one by one.
Did you like this trip? Next week we’ll show you the Taleggio production line.
>>> More informations on Arrigoni’s products? write to us!
Ludovic Bisot, a french customer of Gourm.it, has won a prize as Meilleur Ouvrier de France 2015
Ludovic Bisot, master cheese-seller in Rambouillet (France), last week has been awarded as “Meilleur Ouvier de France”, category cheese. This is an annual prize, held in Salon de l’Agricolture.
In the “fruit & vegetable” category has won another also customer of Gourm.it, Maxime Lafranceschina di Seyssinet, congrats!
Mr Bisot, owner of the little boutique d’excellance “Tout un fromage”, has astounded the contest judges with his spectacular range of cheese from all around the world (Italy included, provided by yours truly Gourm.it)
Tout un fromage’s owner, 48 years old, was the “older” among the prize contestants. After a life-time in the cheese-business, in 2008 Ludovic has decided to crown his passion for cheese opening his own, very special, fromagerie.
Now that brave decision, and years of hard and passionate work, have been awarded with this precious prize.
From Gambero Rosso, one of italian highest authority in matters of haute cuisine:
“1st and OSCAR QUALITY / PRICE Social Dairy Sant’Angelo The 21 months of the cooperative social Marcaria is a marathon runner who crosses the finish line after a solo run, overall winner of the league pulling opponents of different points. And apparently with little effort. The Dairy, number of toll MN 432, collects milk from 30 stables subsidiaries located in the provinces of Mantua and Cremona, with cows fed in part with grass meadows, and produces just under 50 thousand forms. “
We agree: Sant’Angelo’s Grana Padano is a sweet yet decisive Grana, with much complexity in scents and flavors. The particular cow’s feeding applied guarantees a product very similar to the best Parmigiano.
>>> More information?
Latteria Perenzin, and its “Accademia internazionale dell’arte casearia”, have been summoned as honour guests by the Commissione agricoltura of the Italian Senate, last 21st of January.
The Senate has chosen this important dairy reality, and historical Gourm.it associates, as an “example of virtuose business, that match good commercial results with the education of new professionists”.
Piccoli, owner and chief dairyman, has explained that is necessary to increase organic agriculture and the sustainability culture, not only to keeb being competitive in an everchanging market, but also because: «Agricultural speculation and natural resources exploitation are a robbery against our children.».
Latteria Perenzin has also expressed ideas about market directions: «The professional figure of the cheese seasoner/ripener needs to be valued more. Only him can buy and choose quality cheese from little dairy farms to gave them their real value, since on their own they do not possess the sufficient strength to reach bigger markets».
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“Castella” is a brand new product from Caseificio Rosso, Piedmont. It’s an high-quality all-italian Cheese Fondue. Castella is not a mix of who-knows-what. Castella is made with only one cheese: Castelrosso.
This cheese, called also “Toma Brusca”, as per Piedmont tradition is made with “rested milk” from Pezzata Rossa d’Oropa, a ancient breed of cows bred only in this area. The milk, while resting, it becomes more acid; this gives a slightly sour cheese, with a wonderfully clean palate – and this is particularly indicated for a Fondue. Taste is sweet, with a rich bouquet of herbal scents.
To enjoy fully Castella you must consume it warm; you can put directly the jar into the microwave and wait just few sec. You’ll have the creamiest fondue you can dream of.
Want to try it? use it on an Asparagus Flan!
Trimmed asparagus 300 gr
Castella: 1 jar (125 gr)
Milk 75 gr
2 eggs and 1 egg yolk
Peel the asparagus by cutting the woody part of the stems, then wash and dry. Reduce the stems into rounds and cook with the tips in a pan with olive oil and a bit of water. When they are tender, put aside some hint of asparagus and blend with the one spoon of Castella, eggs, grated Parmesan cheese – then taste and add salt if necessary.
Spread the mixture into 6 buttered molds and bake in a water bath in the oven at 180 ° C for about 35 minutes. Do the toothpick test to see if they are cooked.
Meanwhile, warm the rest of the Castella, in water or by microwave.
When the pies are ready, serve it on dish covered in warm Castella sauce and asparagus tips kept aside.