To trace the historical roots of gorgonzola we need to go back to the 15th century. According to legend, the ""father"" of this cheese was a herdsman who, having arrived in the town of the same name in the province of Milan, left some curdled milk in a container. In the absence of tools to work it, he subsequently added another curd, surprisingly obtaining a tasty cheese with green veins. Nowadays the production method is much more advanced and safe, but what makes Gorgonzola unmistakable are always the dark coloured veins produced by selected molds (technically, therefore, it is a blue cheese). Its unique, penetrating and enveloping taste makes it delicious, both to be savoured on its own and as an ingredient for dishes of all kinds. The sweet variety is creamy, soft and tasty.