Randy Chandler
Blue cheese and Gorgonzola are similar, but they are not the same. Blue cheese is a category of cheeses characterised by spots or stripes of the mold Penicillium. Gorgonzola, on the other hand, is a specific type of blue cheese produced in Northern Italy. While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese is often eaten on its own, whereas Gorgonzola is typically eaten as a topping.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue cheese is a category of cheese, Gorgonzola is a type of blue cheese |
| Place of Origin | Gorgonzola is produced in Northern Italy |
| Texture | Blue cheese ranges from creamy to crumbly, Gorgonzola is very crumbly but can be creamy enough to spread |
| Taste | Blue cheese is sharp and salty, Gorgonzola is milder and less pungent |
| Aroma | Blue cheese has a strong smell, Gorgonzola has a milder aroma |
| Milk Type | Blue cheese can be made with milk from sheep, goats or cows, Gorgonzola is made with unskimmed cow's or goat's milk |
| Pairing | Blue cheese is often eaten on its own, Gorgonzola is typically eaten as a topping |
| Wine Pairing | Gorgonzola can be paired with a full-bodied red wine |
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What You'll Learn
- Blue cheese is made with milk from sheep, goats or cows, whereas Gorgonzola is made with unskimmed cow's or goat's milk
- Blue cheese is often eaten on its own, but both can be melted or crumbled over food
- Blue cheese is slightly sharper and has a stronger smell than Gorgonzola
- Blue cheese has a more pronounced salty flavour than Gorgonzola, which has a milder aroma and taste
- Blue cheese is great for crumbling on salads, Gorgonzola is often used as a spread or dip
Blue cheese is made with milk from sheep, goats or cows, whereas Gorgonzola is made with unskimmed cow's or goat's milk
Blue cheese and Gorgonzola are similar, but they have distinct differences. Blue cheese is a category of cheeses characterised by spots or stripes of the mould Penicillium. Gorgonzola, on the other hand, is a specific type of blue cheese produced in Northern Italy. While blue cheese is made with milk from sheep, goats or cows, Gorgonzola is made with unskimmed cow's or goat's milk.
Blue cheese gets its distinctive appearance from the Penicillium mould that is injected into it. This mould is a different strain of bacteria from the one used to make the antibiotic penicillin. Blue cheese is inoculated with the mould, and air pockets are introduced for the mould to grow in. The cheese is then aged for one to six months, during which veins of blue, grey, black, purple or green mould branch throughout the body of the cheese.
Gorgonzola is also made with the addition of Penicillium mould, specifically Penicillium glaucum, which creates the blue-green veins that run throughout the cheese. It is aged in a cave for three to four months, with metal rods inserted and removed periodically to allow for the growth of mould spores. The town of Gorgonzola in the Lombardy region of Italy has given its name to the cheese, which has been produced there since 879 AD. The green-blue marbling effect was added in the 11th century.
The different types of milk used in the production of blue cheese and Gorgonzola contribute to their distinct flavours and textures. Blue cheese made with sheep, goat or cow's milk can have a variety of textures, from creamy to crumbly, and flavours that range from salty and sharp to pungent and minerally. The type of milk used affects the flavour and texture, with most blue cheeses having a sharp, salty flavour and a pungent aroma. Gorgonzola, made with unskimmed cow's or goat's milk, tends to have a creamier texture and appearance than other blue cheeses, and its flavour and aroma are milder. Less-aged variants of Gorgonzola are creamier and milder in flavour, while older Gorgonzolas are sharper and more flavourful, crumbling when cut.
In terms of usage, blue cheese is more often eaten on its own, but both blue cheese and Gorgonzola can be melted or crumbled over food. Gorgonzola is typically used as a topping and is often added to risottos, pasta, or pizza. It can also be used as a spread or dip due to its creamy texture. Blue cheese is commonly crumbled over salads or melted into recipes like cheese sauces or burgers.
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Blue cheese is often eaten on its own, but both can be melted or crumbled over food
Blue cheese is often eaten on its own, but it can also be melted or crumbled over various dishes. It is a category of cheeses that contain spots or stripes of the mould Penicillium. It can be made with milk from sheep, goats or cows. The cheese is inoculated with a Penicillium mould, air pockets are introduced for the mould to grow in, and then the cheese is aged—generally for one to six months.
Gorgonzola is a type of blue cheese, produced in Northern Italy. It is made from unskimmed cow's or goat's milk. It is named after the town of Gorgonzola in the Lombardy region and has been produced there since 879 AD. The green-blue marbling effect was added in the 11th century. It is now produced in the northern Italian regions of Piedmont and Lombardy.
Gorgonzola is typically eaten as a topping. It is often melted into a risotto, eaten with pasta or used on pizza. It is also creamy enough to be used as a spread on a sandwich or as a dip. It is also used in the traditional Bergamo dish that combines Gorgonzola with polenta.
Blue cheese, on the other hand, is often crumbled over salads or melted on burgers. It is also used in cheese sauces or fondue.
Both blue cheese and Gorgonzola have that salty, savoury flavour, but blue cheese is slightly sharper and has a stronger smell. The creaminess of Gorgonzola makes it easier to spread. Blue cheese is also more pungent and has a stronger aroma than Gorgonzola.
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Blue cheese is slightly sharper and has a stronger smell than Gorgonzola
Blue cheese and Gorgonzola are similar, but they have some key differences. While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese is made with milk from sheep, goats, or cows, whereas Gorgonzola is made from unskimmed cow's or goat's milk.
Blue cheese is inoculated with a Penicillium mold, and air pockets are introduced for the mold to grow in. The cheese is then aged for one to six months. As it ages, veins of blue, gray, black, purple, or green mold branch throughout the body of the cheese. While flavors and textures vary based on the type of milk used and other variables, most blue cheeses have a pronounced, sharp, salty flavor and a pungent and minerally aroma that is often stronger than the actual flavor of the cheese.
Gorgonzola, on the other hand, is aged for about three to six months and has a much creamier texture and appearance than most other blue cheeses. It is often only lightly marbled with blue-green veining. It has a creamy, rich flavor and tends to have a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices. Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy).
In terms of usage, blue cheese is more often eaten on its own, but both can be melted or crumbled over food to add flavor. Gorgonzola is typically used in raw or gently warmed applications, such as stirred into a risotto or pasta at the end so that its milder flavor is not lost in high heat. It is also creamy enough to be used as a spread or dip, while some other blue cheeses are too dry for this purpose.
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Blue cheese has a more pronounced salty flavour than Gorgonzola, which has a milder aroma and taste
While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese is made with milk from sheep, goats, or cows, whereas Gorgonzola is made from unskimmed cow's or goat's milk. Blue cheese is inoculated with a penicillin mold, and air pockets are introduced for the mold to grow. It is then aged for one to six months. As it ages, veins of blue, gray, black, purple, or green mold branch throughout the body of the cheese.
Blue cheese typically has a pronounced, sharp, salty flavor and a pungent and minerally aroma that is often stronger than the actual flavor of the cheese. It is more often eaten on its own but can be melted down or crumbled over food. It is a great addition to salads and pairs well with fruit and honey, which balance the intensity.
Gorgonzola, on the other hand, is aged for about three to six months and has a much creamier texture and appearance than most other blue cheeses. It is often only lightly marbled with blue-green veining. It has a creamy, rich flavor and tends to have a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices. Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). It is typically eaten as a topping, melted into a risotto, or used on pasta or pizza. It is also creamy enough to be used as a spread on a sandwich or as a dip, while some other blue cheeses are too dry.
In summary, blue cheese has a more pronounced salty flavor than Gorgonzola, which has a milder aroma and taste. Blue cheese is also sharper and has a stronger smell, while the creaminess of Gorgonzola makes it easier to spread.
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Blue cheese is great for crumbling on salads, Gorgonzola is often used as a spread or dip
Blue cheese is a category of cheeses characterised by spots or stripes of the mould Penicillium. It can be made with milk from sheep, goats or cows. The cheese is inoculated with a Penicillium mould, 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. While flavours and textures vary based on the type of milk used and other variables, most blue cheeses have a pronounced, sharp, salty flavour and a pungent and minerally aroma that often will be stronger than the actual flavour of the cheese.
Blue cheese is great for crumbling on salads, or in recipes that will be cooked, like a cheese sauce or fondue. It can also be melted down or crumbled over food to add a delicious punch of flavour. It pairs well with fruit and honey, which balance the intensity, as well as with bright crunchy vegetables.
Gorgonzola is a type of blue cheese, produced in several provinces in Northern Italy. It is named after the town of Gorgonzola in the Lombardy region. It is made from unskimmed cow's or goat's milk. Penicillium glaucum mould is added to create the blue-green veins in the cheese. Gorgonzola is typically aged for about three to six months in a cave, with metal rods inserted and removed periodically to allow for mould spores to grow into veins. It has a much creamier texture and appearance than most other blue cheeses, and is often only lightly marbled with blue-green veining. It has a creamy, rich flavour and tends to have a milder aroma and taste than other blue cheeses, which makes it a good introduction to blue cheeses for novices.
Gorgonzola is often used as a spread or dip, as its creaminess makes it easier to spread than other blue cheeses. It is typically eaten as a topping, and is a popular choice for pizzas, risottos, and pasta dishes. It is also used in either raw or gently warmed applications—for example, it might be stirred into a risotto or pasta at the very end so that its milder flavour is not lost in high heat.
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Frequently asked questions
No, they are not the same. While all gorgonzola is blue cheese, not all blue cheese is gorgonzola. Blue cheese is a category of cheeses that contain spots or stripes of the mold penicillium. Gorgonzola is a specific type of blue cheese, produced in Northern Italy.
Blue cheese is made with milk from sheep, goats, or cows. The cheese is inoculated with a penicillium mold, air pockets are introduced for the mold to grow in, and then the cheese is aged—generally for one to six months. As it ages, veins of blue, gray, black, purple, or green mold branch throughout the body of the cheese.
Gorgonzola is an Italian unskimmed cow's-milk cheese that's named after the town of Gorgonzola in the Lombardy region. Gorgonzola is aged for about three to six months under similar conditions as any blue cheese. It has a much creamier texture and appearance than most other blue cheeses, and often is only lightly marbled with blue-green veining. It has a creamy, rich flavor and tends to have a milder aroma and taste than other blue cheeses. Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy).
