Widely known for its blue veins, pungent flavour and strong scent. During the three to four months of ageing, the cheese is pierced with metal rods creating air channels through the cheese. This allows the mould spores to grow, giving the gorgonzola its characteristic blue veins. Compared to the "dolce, sweet" version, Gorgonzola Piccante is stronger in flavour, more consistent and crumbly in texture.