Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the eleventh century. However, the town's claim of geographical origin is disputed by other localities.
Under Italian law, Gorgonzola enjoys Protected Geographical Status. Termed DOP in Italy, this means that it can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria).
Gorgonzola Dolce is the 'sweeter' gorgonzola - milder and much softer than its Natuale or Piccante counterparts. It is made using pasteurized cow's milk and is aged for 3 months. It is blue veined, very creamy and almost spreadable in texture with a light piquancy.