I have no idea but I was in the alps sat July on the French/Italian border in a small French village called Isola. The local fromagerie produced a soft Gorgonzola that was almost too good to be true. The cws and heel they used were grazing right there in the mountains. Perhaps it’s the freshness of the raw material.
I know that the pasturage supposedly does make a difference, along with the milk producing stock, some of those strains have been around a good long while now.
I have heard the pasteurization thing with cheese from a few people, don’t know if it’s true or not.
Freegards