During the cheese making and ripening process, the typical microorganisms of Gorgonzola cheese carry out a significant degradation of the milk proteins. The cheese ripening brings about a strong demolition of the milk proteins and the formation of a wide array of small peptides and free amino acids, which can be easily assimilated and used.
These compounds, together with the high-nutrition ones present in milk, make Gorgonzola cheese a definitely appropriate food for an athlete’s diet.
