This rich and creamy cheese with the blue-green veins dates back to 9th century Italy. At that time it was aged in caves just outside of the village of Gorgonzola. Now this semi soft cow's milk cheese is produced in the Piedmond and Lombardy regions of Italy, where it is aged for two or three months. Pricking the cheese with long metal needles creates the veins. The small holes expose the cheese to the air, which causes a mold to grow, that gives Gorgonzola its distinctive contrasting taste of creamy with a slight bite.

When you buy your Gorgonzola, make sure it does not have any dry or cracked spots on it. You can also smell it to make sure its not off, indicated by a really unpleasant odor. Store your Gorgonzola in the fridge, wrapped in foil and it should last for two to three weeks. However, it's best to remove it from the fridge for an hour or so before serving.