Gorgonzola is a semisoft, pasty, sometimes crumbly cheese with a lower moisture content than bleu cheese. It is made from cow's milk, goat's milk, or a mixture of both. It is ripened or cured for three to twelve months and has a tangy, peppery flavor. Gorgonzola has a creamy-colored interior mottled or streaked with blue-green veins of mold and a clay-colored exterior. It is sold in cylindrical wedges and oblongs and is said to have been originally produced in the town of Gorgonzola, Italy in 879.

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