Andy Montoya
Blue cheese is a term used to refer to a range of cheeses made from cow, goat, or sheep milk, inoculated with a Penicillium mold. This mold is what gives it the distinct blue, purple, and green veins that run throughout it. Gorgonzola, on the other hand, is a variety of blue cheese that originates from Italy and is made using unskimmed cow's milk. It is named after the town of Gorgonzola in the Lombardy region. So, does Gorgonzola taste like blue cheese? The answer is yes, but with some differences.
| Characteristics | Values |
|---|---|
| Texture | Gorgonzola is creamier and less crumbly than blue cheese |
| Appearance | Gorgonzola has fewer veins of blue colouring throughout |
| Taste | Gorgonzola is less pungent, salty, tangy, and sharp than blue cheese |
| Aroma | Gorgonzola has a milder aroma than blue cheese |
| Pairing | Gorgonzola is often used in Italian dishes like pizza, risotto, and pasta, and is paired with full-bodied red wine |
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What You'll Learn
Gorgonzola is a type of blue cheese
Blue cheese is a term used to refer to a range of cheeses made from cow, goat, or sheep milk, and inoculated with a Penicillium mould (a different strain of bacteria from that used to make the antibiotic penicillin). This mould is what gives blue cheese its distinct appearance, with veins of blue, grey, black, purple or green mould running throughout the body of the cheese.
Gorgonzola is aged for about three to six months under similar conditions as any blue cheese. The length of maturation affects the texture and flavour of the cheese, with less-aged variants having a creamier consistency and milder flavour, while older gorgonzolas are sharper and more flavourful, with a tangier character. Gorgonzola is often used in raw or gently warmed applications, such as stirred into a risotto or pasta, as its milder flavour can be lost when exposed to high heat. It can also be used as a spread or dip due to its creaminess.
When compared to other blue cheeses, Gorgonzola is less pungent and salty, with a slightly milder flavour. It is also less crumbly and dry, making it a good choice for melting or spreading. However, it still retains the salty, savoury flavour characteristic of blue cheeses, making it a popular choice for pizzas, risottos, pasta dishes, and cheese boards.
In terms of taste, Gorgonzola is described as having a sharp, tangy, and salty flavour. It is often considered an acquired taste due to its stronger flavour and mouldy appearance. However, its creaminess and milder taste compared to other blue cheeses make it more accessible to those who may not typically enjoy blue cheese.
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Blue cheese is made from different types of milk
Blue cheese is a generic term for cheese produced with cow's milk, goat's milk, or sheep's milk. The type of milk used can influence the flavour, texture, and overall characteristics of the cheese. Blue cheese is inoculated with a strain of the Penicillium mould (a different strain from the one used to make the antibiotic penicillin). Air pockets are introduced for the mould to grow in, and then the cheese is aged—generally for one to six months. As it ages, veins of blue, grey, black, purple, or green mould branch throughout the body of the cheese.
Gorgonzola is a type of blue cheese, an Italian blue cheese, to be exact, named after the town in the Lombardy region. It is made using unskimmed cow's milk. It is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century. Gorgonzola itself comes in two varieties, known as dolce (or sweet) and piccante (or spicy). In general, it is known for being creamier than other blue cheeses, with fewer veins of blue colouring throughout and a slightly milder aroma. This makes it a good choice for those who are new to stronger cheeses.
Roquefort is another variety of blue cheese, a French blue cheese made from sheep's milk and aged in natural caves. It has a tangy and earthy flavour. It is said that Roquefort was discovered when a young boy, eating bread and ewe's milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
Stilton is a classic English blue cheese made from cow's milk. It is known for its crumbly texture and mellow flavour. Danish blue, as the name suggests, hails from Denmark and is made from cow's milk. It has a sharp and salty taste, with a slightly crumbly texture.
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Blue cheese is saltier and sharper than Gorgonzola
While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese is a term used to refer to a range of cheeses made from cow, goat, or sheep milk, whereas Gorgonzola is an Italian blue cheese made from unskimmed cow's milk.
Blue cheese is known for its pungent, sharp, and tangy taste, with a more pronounced saltiness. It has a crumbly texture and a rough appearance, with strong veining of blue, purple, and green mold throughout. On the other hand, Gorgonzola has a much creamier texture and appearance, with fewer veins of blue-green coloring. It tends to have a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices.
The distinct difference in saltiness between the two cheeses can be attributed to the type of milk used and the aging process. Blue cheese is typically made with milk from sheep, goats, or cows, and then inoculated with a Penicillium mold. The cheese is aged for one to six months, during which time veins of colorful mold branch throughout the body of the cheese, contributing to its strong flavor and aroma. Gorgonzola, on the other hand, is made with unskimmed cow's milk, which gives it a higher fat content and a creamier texture. It is aged for a shorter period of three to six months, resulting in a milder flavor and aroma.
The production of Gorgonzola is highly regulated, with specific requirements for temperature, time limitations for seasoning and maturing, as well as a defined rind and shape. This regulation ensures that Gorgonzola has a unique flavor and mouthfeel that sets it apart from other blue cheeses. The creaminess of Gorgonzola also makes it easier to spread, while some blue cheeses are too dry for this purpose.
In terms of culinary applications, blue cheese is commonly crumbled on salads, melted into sauces, or used as a topping for burgers. Gorgonzola, with its creamier texture, is often used as a spread or dip, stirred into risottos or pasta dishes, or gently warmed to retain its milder flavor. Both cheeses are equally welcome on a cheese board and can be paired with a rich, full-bodied red wine.
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Gorgonzola is creamier than blue cheese
Gorgonzola is a type of blue cheese, but not all blue cheese is Gorgonzola. Blue cheese is often used as an umbrella term for a range of cheeses made from cow, goat, or sheep milk and inoculated with a specific type of Penicillium mould. This mould is what gives blue cheese its distinct appearance and flavour.
Gorgonzola, on the other hand, is an Italian blue cheese made specifically from unskimmed cow's milk. It is named after the town of Gorgonzola in the Lombardy region of Italy and has been produced there since the 10th century.
One of the key differences between Gorgonzola and other blue cheeses is its texture. Gorgonzola is known for being much creamier than other blue cheeses, with a rich and creamy flavour. This makes it ideal for spreading on sandwiches or using as a dip, whereas some other blue cheeses are too dry for this purpose. Gorgonzola also tends to have fewer veins of blue colouring throughout and a milder aroma and taste than other blue cheeses, making it a good option for those who are new to stronger cheeses.
When it comes to cooking, Gorgonzola is often used in raw or gently warmed applications, such as being stirred into a risotto or pasta at the end to preserve its milder flavour. It can also be melted down or crumbled over food to add a punch of flavour. Blue cheese, on the other hand, is commonly crumbled over salads or used in recipes that will be cooked, such as cheese sauces or fondue.
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Blue cheese is crumbly, Gorgonzola is not
Blue cheese and Gorgonzola are often mistaken for the same thing, but they have distinct differences. Blue cheese is a term used to refer to a range of cheeses made from cow, goat, or sheep milk, inoculated with a Penicillium mould. This mould is what gives it the distinct blue, purple, and green veins that run throughout it. Blue cheese typically has a crumbly texture and a rough appearance, with strong veining of mould throughout.
Gorgonzola, on the other hand, is a specific type of blue cheese that originates from several provinces in Northern Italy. It is named after the town of Gorgonzola in the Lombardy region and is made using unskimmed cow's milk. Gorgonzola has a much creamier texture and appearance than most blue cheeses, with fewer veins of blue-green colouring throughout. It has a rich, creamy flavour and a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices.
The differences in texture between blue cheese and Gorgonzola can be attributed to the ageing process. Less-aged Gorgonzola variants have a creamier consistency, while older Gorgonzolas become sharper and more flavourful, and tend to crumble once cut. Blue cheese, in general, is more likely to be crumbly, especially when compared to a younger, creamier Gorgonzola.
Despite their differences, blue cheese and Gorgonzola share many similarities and can be used interchangeably in recipes. Both cheeses have a salty, savoury flavour and work well on cheese boards, salads, and in sauces. They can also be melted or crumbled over food to add a punch of flavour. When it comes to choosing between the two, there are no bad choices!
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Frequently asked questions
Yes, gorgonzola is a type of blue cheese.
Blue cheese is made with milk from sheep, goats or cows, whereas gorgonzola is made with unskimmed cow's milk. Blue cheese is often saltier and sharper than gorgonzola, which is creamier and milder.
Gorgonzola has a rich, creamy, tangy flavour. Younger gorgonzolas are milder, whereas older gorgonzolas are sharper and more pungent.
Blue cheese is known for its pungency and sharp, tangy, salty flavour.
Gorgonzola is often served raw or gently warmed, stirred into risotto or pasta, or spread on sandwiches or crackers. It is also used in salads or as a dip. It pairs well with a full-bodied red wine.
