Today an application to amend the Gorgonzola Protected Designation of Origin specification was posted on the European Commission website. In particular

* it was felt appropriate to state explicitly — by way of clear advice to the consumer — that the rind is not edible, and to refer to it as ‘pink’ rather than ‘reddish’ in colour, to describe more accurately the outward appearance of the product;

* the province of Varese is now included, having been left out of the original registration despite the existence of the requisite historical documentation, its typical climate — which it has in common with the area in question — and the fact that the cheese produced there has the same characteristics as that for which recognition as Gorgonzola was applied for;

* the paragraph in the current specification on affixing the PDO marks has been rewritten to explain more clearly that two separate marks are affixed — one at the point of production and a second with the goffered aluminium foil when the cheese is released for consumption — and to specify that the marks are not affixed until the inspection body has ascertained that the product has acquired the organoleptic
and qualitative characteristics laid down in the specification.