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,
Sheep milk a large amount of solids present in the milk. This makes sheep milk an excellent choice for making cheese and it produces higher yields of cheese compared to other milk producing species. One liter of sheep milk will produce a far higher amount of cheese than one liter of cow milk. Sheep milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Specialized dairy breeds of sheep yield higher amounts of