From the Lombardy region of Italy (near Milan), this is not your typical supermarket Gorgonzola! Made from cow's milk, you can see its character in the creamy texture and blue interior striations. The flavor is piquant, that is, slightly spicy as well as earthy, balanced with sweetness. Try it crumbled over a juicy steak, on a salad, in a dressing, or use it to stuff chicken. Better yet, eat it straight up with crusty bread. Pair with a big Italian red wine or a dessert wine. One of Randy's favorites.