Production area: the native Gorgonzola – original recipe, today is produced in the area of Magenta and Abbiategrasso.
It has white body, straw-colored with green stripes spread. It’s crumbly and creamy. Contains 55% fat.
For this type of cheese, places of aging have a great importance for the quality. The cheeses are ripened in caves of Bergamo, in Brandon and Val Brembana and, most at Novara.
The complete maturation occurs between 90 and 150 days. The diameter of the forms varies from 30 to 34 cm, height from 16 to 18 cm and weight 10 to 12 kg..