A buttery, soft, green mold cheese (table and soft) made from cow's milk in a high cylindrical form. The rind is rough with a reddish hue while the cheese is white or light straw-yellow lined with blue-green flecks. Before packing, each form is cut crosswise and and wrapped in tin foil. In the center of each foil is an identification mark - a lowecase "g" for gorgonzola - surrounded by the name of the gorgonzola consortium.

Price per Pound: $9.99
Weight: 13-37 pounds
Fat Content: Minimum of 48 percent
Production Period: Year-round
Ripening: Two to three months
Taste: Aromatic and savory flavor.
Production Areas: In the 12th century this blue-green veined cheese was produced in the small village of Gorgonzola near Milano and naturally aged in rocky caves. Today, gorgonzola is produced only in specifically designated areas of Piemonte and Lombardia.
Use: The famous table cheese is often served with grapes and nuts. It is also a popular ingredient in sauces, stuffings, egg dishes, and pasta dishes.