Gorgonzola Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold "Penicillium glaucum". "Penicillium roqueforti", used in Roquefort cheese,
Šar cheese cheese is sold in wooden buckets or plastic buckets in bigger quantities making the product specific. Price of sheep Šar cheese might be between 5 and 7 Euro per kilogram while for cow Šar cheese is around 4 Euros per kilogram. Usually regular consumers purchase higher quantities in wooden and plastic buckets from 5 to 20 kilograms The reason of the difference in price between sheep and cow Šar cheese is the higher quality which is achieved by a higher percentage of fat in sheep milk. This makes the Šar cheese produced by sheep milk the preferred flavor also because