Gorgonzola is an Italian type of veined blue cheese that’s traditionally made from pasteurized cow's milk (thought it can also be made with goat or sheep’s milk) and has blue veins running through it, just like you find in blue cheese.   In fact, any blue cheese can be used in this recipe.   If you aren’t a fan of strong pungent blue cheeses, try this recipe with a more mild and creamy blue cheese like Cambozola. I’ve found that even picky eaters like Cambozola.