Produced in both the Piedmonte and Lombardy regions of Italy, Gorgonzola is a cow’s milk blue cheese with a big history. The town of Gorgonzola was a traditional resting point in the spring and autumn for the herds of cows making their way back and forth between the alpine pastures of Lombardy. Local farmers took advantage of the surfeit of milk that arrived in the town and used it to make cheese. They also discovered a natural strain of Penicillium Glaucum mould in the area, that, if allowed to develop, caused the cheeses to taste much better than before! Creamy but with a dry bite, a little salty yet rich and sharp. Made with unpasteurised milk and traditional rennet.