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Wikipedia is pretty specific and accurate (I love it) but be warned after reading the following you may not want to touch it and bread is not an ingredient:
"Gorgonzola is made from whole cow's milk, to which is added the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, along with spores of the mold Penicillium glaucum.
After the whey is removed, it is aged at low temperatures. During the aging process, metal rods are inserted and removed, creating air channels that allow the mold spores to germinate and cause the characteristic veining. Gorgonzola is typically aged for three to four months."
"Gorgonzola is made from whole cow's milk, to which is added the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, along with spores of the mold Penicillium glaucum.
After the whey is removed, it is aged at low temperatures. During the aging process, metal rods are inserted and removed, creating air channels that allow the mold spores to germinate and cause the characteristic veining. Gorgonzola is typically aged for three to four months."
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