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,
Stilton cheese three counties of Derbyshire, Leicestershire and Nottinghamshire, and must use pasteurised local milk. The manufacturers of Stilton cheese in these counties applied for and received Protected Geographical Status (PDO) in 1996. Stilton cheese cannot be produced in the village that gave the cheese its name. Stilton village is not in the three permitted counties; it is in the administrative county of Cambridgeshire, and in the historic county of Huntingdonshire. The Original Cheese Company applied to Defra to amend the Stilton PDO to include the village but the application was rejected in 2013. To be called "Blue Stilton", a cheese must: