Legend has it that the creation of Gorgonzola cheese is connected to a love affair of a farmer who, wanting to spend more time with his beloved, postponed his work to the following morning, and, on amalgamating the curdle of the night before with that of the morning, obtained a cheese which had never been produced before. This is how legend has passed the story on to many a generation; however most probably Gorgonzola is the evolution of a cheese of which the Milanese Archbishop Ansperto da Biassono had already mentioned in his will dated 1881. Its name derives from that of a small village outside the city of Milan, where centuries ago herds in transit were gathered, so much so that the cheese was known as the 'Stracchino di Gorgonzola', that is, the cheese produced from the milk of tired cows! There are two types of Gorgonzola cheese: a sweet type and a spicy one. The spicy type is different from the sweet type due to the bluish-greenish veinings which are more evident, for the density of the dough, for the stronger taste, for the different methods of production and for a longer period of maturation.

The forms of Gorgonzola are marked on both the flat faces at origin, but upon purchasing, the consumer can find a further guarantee of authenticity in the 'CG' mark embossed in aluminium on the side, supplied exclusively to the authorised producers by the Consortium.