BORN OVER a thousand years ago in northern Italy, gorgonzola is also manufactured by several companies in Brazil – although the national product is slightly less pungent than the original. During the production, this cow’s milk cheese is injected with the mold Penicillium roqueforti, which imparts the flavor, aroma, and visually characteristic blue veins. The consistency may be creamier or more crumbly. In addition to being eaten on its own, gorgonzola can be used to complement risottos and soups, and as an ingredient in several pasta and meat dishes.