Gorgonzola is a veined Italian blue cheese, made from unskimmed cow milk. It can be buttery or firm, crumbly and quite salty, with a bite from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the eleventh century. However, the town claim of geographical origin is disputed by other localities During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheeses characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens.