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Gorgonzola is an Italian blue cheese, made from unskimmed cow's and/or goat's milk, produced first in a village of the same name which was once a suburb of Milan. It may have a buttery, firm or crumbly structure and it can be quite salty, with a greenish-blue veining, acquired in the eleventh century. From the beginning, it was very similar to a cheese called Panerone traditionally made in Lombardy, and that caused many disputes about the origins of Gorgonzola. Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy from whole cow's milk to which starter bacteria is added along with spores of the mold penicillium. Under Italian law Gorgonzola enjoys Protected Geographical Status and it is termed DOC in Italy which means that it can only be produced in the provinces of Milano, Novara, Bergamo, Brescia, Pavia, Varese, and Vercelli, as well as a number of comuni in the area of Casale Monferrato (Province of Alessandria).

Gorgonzola may be eaten in many ways as it may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, orsedani, not with spaghetti or linguine. Because of its distinctive flavor, it is frequently offered as pizza topping and combined with other soft cheeses it is an ingredient of four cheeses pizza.

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