Andy Montoya
While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese can be made with milk from goats, sheep, or cows, but Gorgonzola is specifically made with cow's milk. Blue cheese is inoculated with a Penicillium mold, creating pockets of air for the mold to grow in, and then the cheese is aged for one to six months. Gorgonzola is aged for three to six months, and its curds are placed in molds to ensure the marbling appears throughout the final product. It is creamier and milder in flavor and aroma than other blue cheeses, making it a good introductory blue cheese.
| Characteristics | Values |
|---|---|
| Blue Cheese | Can be made with milk from goats, sheep, or cows |
| Gorgonzola | Made with cow's milk |
| Blue Cheese Aging Period | 1-6 months |
| Gorgonzola Aging Period | 3-6 months |
| Gorgonzola Varieties | Gorgonzola Dolce (sweet), Gorgonzola Piccante (spicy) |
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What You'll Learn
Gorgonzola is a type of blue cheese
While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese can be made with milk from sheep, goats, or cows, whereas Gorgonzola is made with unskimmed cow's milk. Blue 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.
Gorgonzola is an Italian cheese named after the town of Gorgonzola in the Lombardy region. It 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 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, which makes it a good introduction to blue cheeses for novices.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, buttery, and creamy, while piccante is firmer, more crumbly, and has a stronger flavor. If your recipe calls for crumbles or chunks of blue cheese, piccante Gorgonzola should work well, whereas if you are looking for a meltable, creamy variety, look for dolce.
Blue cheese is more often eaten on its own, but both blue cheese and Gorgonzola can be melted down or crumbled over food to add flavor. Gorgonzola is also often creamy enough to be used as a spread on a sandwich or as a dip, while some other blue cheeses are too dry to be used in this way.
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Goat cheese can be used to make blue cheese
While blue cheese is typically made with cow's milk, it can also be made with milk from sheep or goats. The type of milk used will influence the flavour and texture of the blue cheese. For example, blue cheese made with goat's milk might have a more subtle goat flavour.
One example of a blue cheese made with goat's milk is "Caprizola", a combination of a Camembert-style "bloomy rind" cheese with a blue Gorgonzola-type of cheese. To make Caprizola, you heat one gallon of pasteurised goat milk plus one cup of heavy cream (goat or cow) to 70 degrees Fahrenheit. You then sprinkle 1/8 tsp of Mesophilic culture on the surface of the milk.
Another example of a blue cheese made with goat's milk is a "Gorgonzola-inspired" cheese made by a user on Reddit. The user describes the cheese as having a moderate blue flavour and a subtle goat flavour, with a sweet, sharp, savoury, moist, and creamy texture. The user also notes that the cheese is tricky to make and requires more moisture to be retained while ageing.
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Blue cheese is made with milk from different animals
Goat cheese and gorgonzola are not the same. Gorgonzola is a variety of blue cheese, and while all gorgonzola is blue cheese, not all blue cheese is gorgonzola. Blue cheese is made with milk from different animals, including sheep, goats, or cows. The type of milk used will influence the flavor and texture of the blue cheese. For example, blue cheese made with goat's milk will have a subtle goat flavor, while blue cheese made with sheep's milk will have a tangy flavor.
Blue cheese is made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese. The cheese is inoculated with a Penicillium mold, and air pockets are introduced for the mold to grow in. The cheese is then aged, generally for one to six months. During the aging process, veins of blue, gray, black, purple, or green mold branch throughout the body of the cheese. The longer the cheese is aged, the more pronounced the mold veins will be.
The specific type of milk used to make blue cheese will impact its flavor and texture. For example, blue cheese made with goat's milk may have a more subtle flavor and a creamy texture, while blue cheese made with sheep's milk may have a tangier flavor and a crumbly texture. Cow's milk blue cheese, such as Gorgonzola, tends to have a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices.
In addition to the type of milk, the production process and aging conditions will also influence the final product. For example, some blue cheeses, like Roquefort and Gorgonzola, are ripened in caves, which impart a distinctive character to the cheese due to the stable, moist atmosphere. Other blue cheeses may be aged in temperature-controlled environments to ensure consistent results.
Overall, blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to cheese sauces and even as a spread or dip. Its unique flavor and texture make it a popular choice for those looking to add a tangy, salty, or sharp kick to their meals.
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Blue cheese is aged for one to six months
Goat cheese is not the same as Gorgonzola, but a special type of goat cheese can be made in the Gorgonzola style. Gorgonzola is a variety of blue cheese, and blue cheese is typically aged for one to six months.
Blue cheese is made from sheep, goat, or cow milk that has been inoculated with a Penicillium mould. Air pockets are introduced to the cheese to allow the mould to grow, and the cheese is then aged. During the ageing process, veins of blue, grey, black, purple, or green mould branch throughout the body of the cheese. The longer the cheese is aged, the stronger the flavour becomes.
Gorgonzola is an Italian unskimmed cow's-milk cheese named after the town of Gorgonzola in the Lombardy region. It is aged for about three to six months, which is within the typical ageing period for blue cheese. During the ageing process, Gorgonzola is wrapped in plastic or wooden mats to help it retain its shape and moisture. It has a milder aroma and taste than other blue cheeses, making it a good introductory blue cheese. It also has a much creamier texture and appearance, and is often only lightly marbled with blue-green veining.
Gorgonzola comes in two varieties: dolce, which is sweet, and piccante, which is spicy. It is used in raw or gently warmed applications, such as stirred into a risotto or pasta at the end of cooking to prevent its mild flavour from being lost. Its creaminess also makes it suitable as a spread or dip.
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Blue cheese pairs well with fruit and honey
Blue cheese is not the same as Gorgonzola. While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese can be made with milk from sheep, goats, or cows, whereas Gorgonzola is made with unskimmed cow's milk.
Blue cheese is often paired with fruits and honey, which balance the intensity of the cheese. Fruits that go well with blue cheese include apples, peaches, nectarines, plums, and even cherries. Blue cheese is also commonly paired with walnuts, grapes, pears, and dried fruits.
Blue cheese has a crumbly nature but still has decent melting properties, making it a good addition to cheese sauces or even as a burger topper. It can also be crumbled on salads, or used in recipes that will be cooked, like fondue.
Gorgonzola, on the other hand, is usually used in raw or gently warmed applications. It is often stirred into a risotto or pasta at the end to avoid losing its milder flavor to high heat. Gorgonzola 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.
If you're new to blue cheese, it's recommended to start with Gorgonzola Dolce, which is sweeter, and then explore the rest of the family to find your preference.
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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 can be made with milk from goats, sheep, or cows, whereas gorgonzola is specifically made with cow's milk.
Gorgonzola is a variety of blue cheese that is made with cow's milk. It is named after the town of Gorgonzola in the Lombardy region of Italy. It is aged for about three to six months and has a creamy texture and a rich, mild flavour.
Gorgonzola has a creamy, rich flavour and a milder aroma and taste compared to other blue cheeses. It comes in two varieties: dolce (sweet) and piccante (spicy).
Goat cheese, as the name suggests, is made from goat's milk. It can be used as a substitute for gorgonzola in some cases, especially if you are looking for a more intense flavour.
Yes, you can substitute goat cheese for gorgonzola, especially if you are looking for a more pungent flavour profile. However, keep in mind that goat cheese might have a different texture than gorgonzola, which is known for its creaminess.
