It belongs to the stracchino family of cheeses, which is to say that it is a whole milk, white, ‘uncooked’ cheese. It may properly be called stracchino di Gorgonzola or stracchino verde (green stracchino). The blue (or greenish) veins which distinguish it are produced by a Penicillium mould. The cheeses were traditionally ripened in cold, draughty caves near Gorgonzola for a full year. Modern methods of manufacture are quicker, but Gorgonzola remains an expensive product.