A well-flavoured creamy cheese, Gorgonzola is made in Lombardy and is cured in curing houses throughout northern Italy.
The mould in Gorgonzola which pro-duces the veining is a natural phenom-enon. It penetrates the cheese during the 3 month maturing period in damp, draughty caves. The cheese is kept for a further 3 months during which time it reaches its peak.
The cheese is made in flat rounds weighing 14 to 16 pounds. A strong and a mild Gorgonzola are produced, as well as a white variety which is unknown outside Italy.