Gorgonzola

A cows’ milk cheese with blue mould streaks. These are made by pricking the forming cheese with copper wires to expose the interior to air and natural moulds. The more holes made, the more pungent the cheese will be. Many are still farm-made and aged in caves in Alpine valleys, in Lombardy, for about two months. Gorgonzola is used, like Dolcelatte, with polenta and pasta. It has a stronger flavour than Dolcelatte.