2. - Is a stringy cheese, hard and fat. -For Its processing is provided the use of whole cow's milk. -Can Be sweet or spicy -There Are spherical, pear, cylindrical and even parallelepiped, with weights ranging from lack of Provole pounds per quintal reached by the Giants.

3. -Type Of cheese: soft cheese. - The raw material is whole cow's milk, then pasteurized - Aging from 25 to 50 days. - The external appearance is that of the cuboid quadrangular. The weight is about 2 kg. -High Energy value. -Origin: Val Taleggio near Bergamo.

4. -It Is a soft cheese - For its production using low-fat milk or whole, which is usually pasteurized. -Period Minimum aging: 5 days. -The Cheese weighs from pound to three pounds

5. -Is a soft blue-veined cheese - There are two types of Gorgonzola: two pastas and a pasta. -Is Used cow's milk. -During The ripening process the dough is perforated allowing the development of molds.

6. -Type Of cheese: a grainy paste, cooked, semi-fat. -Is Used milk from two milking, the first left to rest a few hours to get a partially skimmed. -The Its processing takes about a year and a half -The Forms have a weight of about 40 Kg