Gorgonzola is a cheese made from cow’s milk. There are two kinds, mild and sharp. Sharp Gorgonzola has more pronounced blue veining, is denser, and has a stronger taste than the mild version.

Between the third and fourth week of the aging process, the cheese is pierced with metal rods, which allows air to enter and facilitates the germination of the mould spores.

The sharp kind goes well with hearty red wines like Ghemme Docg, Fara or Boca, the milder version with white wines or lighter reds. Gorgonzola is excellent as the basis for creamy sauces made with butter or cream.

According to legend, Gorgonzola was “discovered” by a careless cheese-maker who, distracted from his work by amorous preoccupations,  put off his day’s work until the next day, when he mixed the previous evening’s curds with those of the morning, thereby obtaining a wholly new kind of cheese.