Gorgonzola is one of the world's oldest blue veined cheeses. Like many cheese, this cheese takes it name from the town were it was created, Gorgonzola, near Milan. Today, only two regions by law and tradition foresees the production of Gorgonzola: Piedmont and Lombardy.
Traditionally Gorgonzola cheese is made of cow's milk coming from the origin area, milk enzymes, and selected enzymes giving the cheese its greenish streaks. Typically it takes three to four months to attain full ripeness.
There are two versions of Gorgonzola cheese, depending on its maturity: Gorgonzola Dolce and Gorgonzola Piccante. Gorgonzola Dolce, or Sweet Gorgonzola) is sweet, and has a creamy texture and a mild flavor; while Gorgonzola Piccante (also named Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) tends to be spicy and crumbly in texture, and has a much more strong flavor.