Gorgonzola is one of the world's oldest blue-veined cheeses. It is mainly produced in the northern Italian regions of Piedmont and Lombardy, from whole cow's milk. Generally it takes three to four months to attain full ripeness. This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Natural Gorgonzola) are its two varieties, which vary in their age . Gorgonzola may be eaten in many ways. It may be melted into a risotto during its final stage of cooking, served with pasta or offered as a tasty pizza-topping.