Gorgonzola was produced for centuries in Gorgonzola in the Province of Milan and acquired its blue vein marbling in the 11th century. Made using cow’s milk that has been aged at low temperatures it is known for having a firm, buttery or crumbly consistency that can be considered salty or bitter depending on the the blue veining. delicious with crusty bread, used in sauces for pasta, crumbled into salad or even sliced in a burger.