A soft, blue, buttery cheese made with pasteurized cow's milk, named for a small town in Lombardy, near Milan. It has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue and green veins. The inedible rind is rough, hard, and grey/pinkish in color. Flavors are sweet and mild, with notes of sour cream and lactic tang. It takes a minimum of 45 days ageing to let Gorgonzola demonstrate its unique characteristics.
