A soft, blue cheese made with uncooked cow’s whole milk. Its name is that of a small town in Lombardy near Milan, where it is said to have been born in the twelfth century in order to retrieve a forgotten curd of the day before. Compared to Gorgonzola Dolce, the spicy version has a more consistent and less humid texture; the greater amount and evenness of the blue greenish moulds characterise its flavour, which becomes penetrating and intense.