The so-called Cremificato has a higher water content than typical Gorgonzola and is preferred by Italians. The lumpy, luscious, scoopable paste can develop some serious pungency after two months of maturation. So wet is the cheese that when pierced, to begin the process of blue-ing, the tunnels simply collapse onto themselves, preventing aggressive molding. You're more apt to notice small pockmarks of blue, but little veining.