...cream sometimes being added during the process. GORGONZOLA. This variety, known also as Stracchino di Gorgonzola, is a rennet Italian cheese made from whole...establishment of curing cellars in the Alps, especially near I/ecco, the manufacture is no longer confined to this season. The milk used in making this cheese is...

...mixing barite or gypsum, lard or tallow, and coloring matter. The cheeses are cylindrical in shape, about 12 inches in diameter and 6 inches in height,...near Lecco, the manufacture is no longer confined to those months. The milk used in making this cheese is warmed to a temperature of about 75" F. and coagulated...

...This variety, known also as Stracchino di Gorgonzola, is a rennet Italian cheese made from whole cows' milk. The name is taken from the village of Gorgonzola,...manufacture is no longer confined to this season. At an early stage in the process of ripening the cheese is usually punched with an instrument about...

...veined with a penicillium much like Roquefort, and for this reason the cheese has been grouped with Roquefort and Stilton varieties. As seen upon the...industry in Lombardy, where formerly it was carried on princi. pally during the months of September and October, but with the establishment of curing cellars...

...mi-ring barite or gypsum, lard or tallow, and coloring matter. The cheeses are cylindrical in shape, about 12 inches in diameter and 6 inches in height,...paper and packed with straw in wicker baskets. The milk used in making this cheese is warmed to a temperature of about 75° F. and coagulated rapidly...