It is a soft D.O.P. cheese produced exclusively from pasteurized whole cow's milk. It has a cylindrical shape with flat faces, straight sides, and an average weight of about 12 kg, with variations depending on production techniques. After being dry salted for a few days, the cheeses are placed in suitable maturing rooms; during this period, which can last two or three months, the paste is pierced several times to encourage the development of molds characteristic of gorgonzola and determining the green color (marbling). The paste is solid, straw colored, and streaked due to the development of abundant bright green molds. Strong, spicy, characteristic flavor. Stored for at least 50 days.