Gorgonzola is one of the three classic blue cheeses - Gorgonzola, Roquefort and Stilton. To make gorgonzola, the mould Penicillium gorgonzola is added to the curds with the starter. the curds are cut and packed in moulds, then the unripe cheese is salted, pricked with needles and left for 3 months to develop the veining. Gorgonzola is used to stuff pears and in mousses au fromage as well as salads. Gorgonzola has a pleasantly sharp taste with a softish, white paste and greenish veins. Gorgonzola is fatter in texture than Roquefort and moister than Stilton.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.