This mountain version is a little bit strong than the normal and slightly firmer. Fantastic Italian blue cows milk cheese. During the ageing process metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese’s characteristic veining. Gorgonzola is typically aged for three to four months. The length of the ageing process determines the consistency of the cheese, which gets firmer as it ripens.