Actually blue cheese is a general category of cheeses that are made by introducing a bacteria into the cheese so that blue cheese mold forms in veins in the cheese itself. Gorgonzola is simply an Italian-made blue cheese. It's made from cow's milk, and is aged for about 4 months. Other kinds of blue cheese may be made from cow, sheep or goat milk, and aging time may vary, and generally this results in the differences in taste/flavor and pungency. The kind of blue cheese we often see at the market in the US is akin to Roquefort (made from ewe's milk), with a very pungent, tangy taste and odor. Gorgonzola is milder in flavor and smell than many blues.
Here is a great article from wiki about blue cheeses:
Blue Cheese
Here is a great article from wiki about blue cheeses:
Blue Cheese
