Salemville Cheese Cooperative, located in Cambria, Wisconsin, is made up of approximately 60 Amish dairy farmers. The cows are milked by hand and farmers are committed to providing rBGH-free milk to the co-op. The cheese is produced in small batches and aged at the Salmeville facility. This gorgonzola is made with pasteurized cow’s milk, and uses the same quality milk as is in their original blue cheese. Aged for a total of 90 days, you will notice a mild blue with earthier notes and a more curdy texture.