This cheese takes its name from the village of Gorgonzola near Milan which used to be an important meeting point and market for cattle drovers. Gorgonzola is probably a development of a type of Cacio cheese that the Archbishop of Milan Ansperto da Biassono mentions in his testament of 881. There are many legends surrounding the distinctive greenish-blue veining of this cheese. 
       One story has it that a cheese-maker forgot his equipment and left the curds all night long in the open air. When he came back in the morning, he found the curds covered in mould.

       Gorgonzola is a cylindrical, uncooked, fat soft cheese, made from whole cow's milk only. The rind is rough and reddish, while the creamy paste is uniform, white or pale yellow and shot through with greenish-blue mycelia. 
       Gorgonzola is produced in the provinces of Novara, Vercelli, Cuneo and in the town of Casale Monferrato in Piedmont as well as in the provinces of Bergamo, Brescia, Como, Cremona, Milan and Pavia in the region of Lombardy.

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