A process of microbiological sanification of the rind surface of Gorgonzola D.O.P. cheese, consisting in subjecting the entire cheese to a cycle of thermal treatment including a step of cold pre-treatment by means of rapid cooling to a temperature of between approximately 0°C and 2°C, a step of hot treatment by means of rapid heating to a temperature of between approximately 80°C and 85°C, and a step of final cooling to a temperature of between approximately 2°C and 4°C.
