Gorgonzola is a soft, blue, buttery cheese made from pasteurised cow's milk. It has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang.

The history of Gorgonzola dates back to the 10th century. According to legend, local producers had too much stracchino (local cow's cheese) and did not know what to do with it, so they stored it in natural caves near the Valsassina valley, near the village of Gorgonzola. After some time, the cheese became mouldy and they decided to throw it away, but soon changed their minds after tasting it. This is how Gorgonzola was born.
Gorgonzola consumers are said to have excellent health and live a very long life, due to its many virtues.

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