A drum of very rich, creamy, pungent blue-veined cow's milk cheese. It has a white paste with blue veining and a brined rind. It is made in Gorgonzola, near Milan.The drums weigh in at around 10 kg (20 lbs). The cheese ripens in 40-50 days and is then aged for different periods of time. Gorgonzola Dolce is younger and sweeter at around 3 months, while the stronger versions, Gorgonzola Piccante, Gorgonzola di Monte, Gorgonzola Naturale. Gorgonzola Stagionata are likely to be around 6 months. This is a versatile cheese, useful on the cheese board and in cooking, and has a strong mellow flavour, if that is possible. (PDO). When pasta is cooked 'al Gorgonzola' it is mixed with butter and crumbled Gorgonzola.
