Formerly, at certain times of the year, it was customary to regroup the herds of cattle on the territory of the municipality of Gorgonzola. The milk obtained was then transformed into cheese with a marbled character by maturing in natural rock cavities rich in specific mold strains (such as Penicillium glaucum). Over time, these traditions were affirmed and passed on to other provinces.

Gorgonzola associated with a pear Today, a large part of gorgonzola is made in the province of Novara, but also in the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola, and Vercelli, as well as the municipalities of the Casale Monferrato area (Province of Alexandria). (extract from Wikipedia)