Long Aged Gorgonzola is aged 130 days instead of the 90 days that regular Gorgonzola Piccante is aged. For this particular product, milk from the Alto Vergante region in Piemonte is used. This is a mountainous region between Lakes Maggiore and Orta. The cows are pasture fed as opposed to eating feed. The Penicillium used produces a deeper blue than that of the Penicillium used for the regular Gorgonzola Piccante. This cheese is also more compact which allows it to be aged longer and develop a more intense flavor. It is very full bodied with a long lingering finish. The depth and richness of the Long Aged makes it a superb dessert course. 1/25#