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,
Cheese Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk, which can cause miscarriage or harm the fetus. Although cheese is a vital source of nutrition in many regions of the world and is extensively consumed in others, its use is not universal. Cheese is rarely found in Southeast and East Asian cuisines, presumably for historical reasons as dairy farming has historically been rare in these regions. However, Asian sentiment against cheese is not universal. In Nepal, the Dairy Development Corporation commercially manufactures cheese made from yak milk and a