The town of Gorgonzola is in the Po river valley in the Lombardy region of Italy. Ironically, however, Gorgonzola cheese is no longer made in its namesake village. Gorgonzola cheese is made from cow’s milk (unlike Roquefort, which is a sheep cheese). The veins, blue/green/gray, are Penicillin Glaucum, a spore native to the area that would attach to the ripening curds hanging from nets in local caves. The flavor is strong, but delightful, but may also be called Mountain Gorgonzola. Gorgonzola is one of only three cheeses that qualifies as DOC (Denominazione di Origine Controllata). As such, the sources and processes involved are controlled, and by law Gorgonzola is only produced in a defined area that includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, and Vercelli, and in the zone of Casale Monferrato.