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Wisconsin Italian-style gorgonzola resembles the dolce latte or sweet milk gorgonzola's of Italy that are especially creamy. Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879. American-style gorgonzola, produced in Wisconsin, has less moisture and is more crumbly with a full, earthy, piquant flavor and a creamy, soft interior with greenish blue veins and a rusty brown inedible rind. Gorgonzola is typically produced in flatter wheels than the traditional blue
