Hi,
I'm on my fourth attempt at creating a runny gorgonzola. In my quest to identify recipes and methods, I came across these two videos:
https://www.youtube.com/watch?v=YbGhLd1VZPc (https://www.youtube.com/watch?v=YbGhLd1VZPc)
https://www.youtube.com/watch?v=rXYNObn7OIA (https://www.youtube.com/watch?v=rXYNObn7OIA)
In both videos, they seal the cheese away without any obvious oxygen exchange allowed, and then wrap it in foil. This seems to go against any other recipes I've come across and anything else I've read about how to develop gorgonzola cheeses.
Are these methods appropriate? although, the end product in video 1 is exactly what I'm aiming for...
Thank you
It is common for the homemade gorgonzola "con la goccia", the soft, gooey one (the best gorgonzola, in my opinion).
You can find it in the Italian stores, it comes in big wooden baskets, although I don't think it's aged this way.
The "industrial" aging process is different, the wheels being perforated and left to breathe.
I saw many recipes similar to the ones in your videos, but it rather seems a traditional way of making it.
Please let us know how your gorgonzola is going!