Soft, buttery and creamy, Gorgonzola Dolce is made with cows milk in the region of Lombardy north Italy. It has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue and green veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 45 days ageing to let Gorgonzola demonstrate its unique characteristics.