Gorgonzola is a moist Italian blue cheese with a strong, piquant flavour, made from cow’s milk in the regions of Lombardy and Piedmont under protected designation of origin (PDO) status. The curd is inoculated with Penicillium moulds and pierced so air reaches the interior, veining it with blue-green mould that gives the characteristic sharp, creamy bite. Two styles exist: dolce, aged briefly for a soft, mild, spoonable cheese, and piccante, aged longer for a firmer, more assertive one. Like all blue cheeses it is rich in fat and salt, and its powerful flavour means a little goes far — crumbled over salads, melted into risottos and sauces, or paired with honey and walnuts.