Gorgonzola
An Italian blue cheese from Lombardy, made from cow's milk in two main styles: dolce, soft and sweet, and piccante, firm and sharp. Both are veined with blue mold.
Lombardy, Italy
The northern Italian region of Milan, home of Gorgonzola, Taleggio, and mascarpone. Its Po Valley farms produce the rich cow's milk behind all three.
Taleggio
A soft Italian washed-rind cheese from Lombardy, square in shape with a rosy rind and a pale, creamy center. Its aroma is stronger than its mild, tangy flavor.
Mascarpone
An Italian cream cheese from Lombardy, made by curdling cream with acid. It is ivory, dense, and buttery with a very mild, sweet flavor.