Yeast is a fundamental microorganism in the production process of certain cheeses. Commonly, it involves selected yeast strains that contribute to developing specific taste and aroma characteristics in cheese during the fermentation process.
italian pronunciation:
/ˈlɛi.vi.to/
Commonly, it involves selected yeast strains that contribute to developing specific taste and aroma characteristics in cheese during the fermentation process.
Gorgonzola legend has it that the use of yeast originated from a ‘mistake’ by a distracted cheesemaker who forgot the curd from the day before. By mixing the two curds, i.e. the hot curd from the same day and the cold curd from the day before, empty spaces were left in the cheese paste and this is where the delicious mould set in. Today, however, it is not possible to replicate this ‘mistake’ every day and so, in order to create spaces for the blue mould to develop, yeast is inserted into the cheese.
Miguel Pavesi, cheesemaker for Arrigoni Battista, explains the functions of yeast and how an error turned out to be a brilliant solution for the maturation process of Gorgonzola.
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