Italy's famous Blue, Gorgonzola, is made in two styles. Dolce is sweet, creamy and benign. The Naturale, or Mountain Gorgonzola offers some bite buried in dense, milky paste. Made in 2 stages, the cheese is begun with the morning milk covering the bottom and sides of a mould, and the evening milk to fill in the center. The mold is a taller top hat variety, similar in size and shape to a Stilton. The cheese is drained and aged for 6 months up to a year, producing a firmer, slightly more crumbly, wheel. It embodies the spicy, earthy flavors of its mountain pastures. Made of pasteurized cow's milk in Lombardy.