[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 133_CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Cheese and Related
Sec. 133.141 Gorgonzola cheese.
(a) Description. (1) Gorgonzola cheese is the food prepared by the
procedure set forth in paragraph (a)(2) of this section or by any other
procedure which produces a finished cheese having the same physical and
It is characterized by the presence of bluish-green mold, Penicillium
roque fortii, throughout the cheese. The minimum milkfat content is 50
percent by weight of the solids and the maximum moisture content is 42
percent by weight, as determined by the methods described in Sec.
133.5. The dairy ingredients used may be pasteurized. Gorgonzola cheese
is at least 90 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. The mass is cut into smaller
portions and allowed to stand for a time. The mixed curd and whey is
placed into forms permitting further drainage. While being placed in
forms, spores of the mold Penicillium roque fortii are added. The forms
are turned several times during drainage. When sufficiently drained, the
shaped curd is removed from the forms and salted with dry salt or brine.
Perforations are then made in the shaped curd and it is held at a
temperature of approximately 50 [deg]F at 90 to 95 percent relative
humidity, until the characteristic mold growth has developed. During
storage, the surface of the cheese may be scraped to remove surface
growth of undesirable microorganisms. One or more of the other optional
ingredients specified in paragraph (b)(3) of this section may be added
during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, or corresponding products of goat origin, used alone or in
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Blue or green color in an amount
to neutralize the natural yellow color of the curd.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Benzoyl peroxide, or a mixture of benzoyl peroxide with
potassium alum, calcium sulfate, and magnesium carbonate used to bleach
the dairy ingredients. The weight of the benzoyl peroxide is not more
than 0.002 percent of the weight of the dairy ingredients being
bleached, and the weight of the potassium alum, calcium sulfate, and
magnesium carbonate, singly or combined, is not more than six times the
weight of the benzoyl peroxide used. If the dairy ingredients are
bleached in this manner, vitamin A is added to the curd in such quantity
as to compensate for the vitamin A or its precursors destroyed in the
bleaching process, and artificial coloring is not used.
(vi) Vegetable fats or oil which may be hydrogenated, used as a
coating for the rind.
(c) Nomenclature. The name of the food is ``gorgonzola cheese''.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms ``milkfat and nonfat milk'' or
``nonfat milk and milkfat'', as appropriate; ``milkfat from goat's milk
and nonfat goat's milk'', etc.
[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
Additives that reference this regulation: