After being dry-salted for few days, cheese is placed in suitable maturing rooms. During this time, which can last two or three months, cheese paste is pricked many a times to help mildew to develop is a typical trait of Gorgonzola cheese, and which gives it a green colour (blue cheese). Paste is soft, can be spread, straw coloured and flecked with mildew. Typical mild flavor, slightly sharp.
Melted in a Risotto or associated with pears in a Polenta