The mold veins in blue cheeses. The italian term “erborinatura” comes from the Milanese “erborìn” or parsley: in fact, the mold that enriched Gorgonzola was once green and pervasive just like parsley.
italian pronunciation: [ɛrboˈriːnaːtura]
Alberto Arrigoni, cheese expert for Arrigoni Battista, explains the importance of penicillium in the creation and maturation of Gorgonzola. Now Gorgonzola has carefully controlled production, and even its blueing has taken on elegant and refined nuances and effects.
Watch the full video of Alberto Arrigoni on Arrigoni Battista’s Facebook page
Gourm.itpedia 