According to recent research, gorgonzola, thanks to its triple fermentation of milk (lactic fermentation with yeasts and molds) is recommended to those who, despite having lactose intolerance, still want to eat good cheese; a plus that is still fairly unknown to consumers. “Information on the nutritional properties of this product is still incorrect,” said Fabio Leonardi, CEO of Igor, a major Italian gorgonzola producer. “We are focusing on the so-called intolerant consumers. Our blue cheese is already gluten- and lactose-free, therefore it is suitable and safe for those who cannot consume traditional dairy products. Moreover, our range also features an organic gorgonzola.”
Fifty percent of Igor’s sales are made abroad. In Europe, the best markets are Germany, France, the United Kingdom, the Netherlands, Spain, Switzerland, and Denmark. Until a couple of years ago, the company was also performing extremely well in Eastern Europe. However, it is from this area that comes the biggest regret.
“I would like to highlight the damage made by the Russian embargo on made in Italy products and, in particular, on our company,” complains Leonardi, “We had been in this market for ten years and our turnover was doubling every year.”
With regard to non-EU countries, the greatest accomplishments for the company are Australia, South Korea and, Japan.
“The United States represents an area that will be at the heart of our plans for the next two years,” says Leonardi. “It’s a tough market, since it has a significant domestic production. Gorgonzola is very popular in the States. The authentic, Italian imports have recorded a stable consumption for about ten years.”