RECIPE GUIDELINES - GORGONZOLA

RECIPE GUIDELINES - GORGONZOLA

Gorgonzola is a mould ripened cheese made of high acid semi-soft curd. It is one of the most typical Italian cheeses, known world-wide. Its particular characteristics are obtained from an internal mould ripening which is due to the action of Penicillium roqueforti giving the distinctive taste. 

SACCO LYOFAST MOS range
SACCO LYOFAST MOT range
SACCO LYOFAST GCB (only available in 10 UC - enough for 1 000 L of milk)
SACCO NO-N (Blue spore culture) 25 ml enough for 5 000 L of milk

Available in  5 UC | 10 UC | 25 UC | 50 UC | 100 UC sachets

Dosages:
5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
25 UC enough for 2 500 L of milk
50 UC enough for 5 000 L of milk
100 UC enough for 10 000 L of milk

All SACCO cultures are direct inoculation, no need to dissolve the cultures, add directly to your milk mixture at the correct temperature

All products available from Dynamiko Food Ingredients

If you have any questions do not hesitate to contact us at order@dynamiko.co.za or salesrep@dynamiko.co.za
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