[h1]Cooking Term[/h1]
Italian blue cheese variety Gorgonzola, has its own Designation of Origin in the province of Lombardy in the territories of : Milan and Pavia in Lombardy  and in Piedmont: Bérgamo, Brescia and Como.

This cheese is produced from 100% raw cow´s milk. Not as intense as Cabrales, for example, Gorgonzola is soft and subtlely a bit sweet when young.

It is commonly used in salads with Arugula and Radicchio as well as a topping on pizzas, in combination with 3 or 4 other cheeses, called Quattro Formaggio.  

In Italy, Monastrell, Regiotto and Marsala are commonly sipped with it.