• The famous soft, blue-veined, creamy-textured, sharp-flavoured cheese made from pasteurized cows’ milk in the Lombardy region since at least the 11th century and legally protected with a certificate of origin. A lactic starter is used and after draining and turning, it is dry-salted, drained for a further 3 to 4 days, ripened at high humidity, salted, wiped and turned then needled with Penicillium glaucum and ripened for 50 to 60 days in natural caves. It is well veined and internally cracked. Wrapped in foil before sale. Used as a dessert cheese or in cooking.