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,
Beenleigh Blue cheese flavour. After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least five months. Beenleigh Blue cheese Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk produced in Ashprington, Devon County, England. It is produced using vegetarian rennet. Beenleigh Blue is produced by the Ticklemore Cheese Company. It began with limited production in the 1980s by Robin and Sari Congdon, and as production increased it became available to consumers throughout the year.It has been produced since 2006 by Ben Harris. It has been described as having a