Randy Chandler
Blue cheese is a type of cheese characterised by its distinctive blue veins, which are actually a type of mould. Gorgonzola is a type of blue cheese, but not all blue cheese is Gorgonzola. While the two types of cheese share many similarities, there are some key differences between them, such as flavour, colour, texture, and origin.
| Characteristics | Values |
|---|---|
| Type | Gorgonzola is a type of blue cheese |
| Origin | Gorgonzola is Italian |
| Milk | Gorgonzola is made with unskimmed cow's milk |
| Texture | Gorgonzola is creamier than other blue cheeses |
| Appearance | Gorgonzola has fewer veins of blue colouring throughout |
| Taste | Gorgonzola is less salty and less pungent than other blue cheeses |
| Pungency | Gorgonzola gains pungency with maturation |
| Pairing | Gorgonzola is best paired with a full-bodied red wine |
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What You'll Learn
Gorgonzola is a type of blue cheese
Gorgonzola is often regarded as milder and creamier than other blue cheeses, making it a good choice for those who are new to stronger cheeses. It is also less salty and less pungent, with a slightly milder aroma. Its creaminess makes it ideal for spreading on sandwiches or as a dip, and it is also a popular choice for pizzas, risottos, and pasta dishes.
Gorgonzola comes in two varieties: dolce, which is soft, buttery, and creamy, and piccante, which is firmer, more crumbly, and has a stronger flavour. Dolce is ideal for melting, while piccante works well when crumbled or in chunks. The cheese's flavour and texture also depend on its age, with younger gorgonzolas being creamier and milder, and older gorgonzolas being sharper and more flavourful.
Gorgonzola is produced by inserting metal rods into wheels of cheese to allow air circulation, leading to the formation of mould. This gives blue cheese its distinctive taste and appearance. The mould marbling in gorgonzola is typically green-blue, and the cheese is easily recognisable due to its distinct colour and pattern.
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Differences in flavour, colour, texture and origin
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 with unskimmed cow's milk. Blue cheese is inoculated with a Penicillium mould, and air pockets are introduced for the mould to grow. The cheese is then aged for one to six months, resulting in veins of blue, grey, black, purple, or green mould. Most blue cheeses have a sharp, salty flavour and a pungent aroma.
Gorgonzola, on the other hand, 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 creamier texture and appearance than most blue cheeses. It is often only lightly marbled with blue-green veining. Gorgonzola has a creamy, rich flavour and a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheese for novices. It is less salty and less intensely funky than other blue cheeses.
Gorgonzola comes in two varieties: dolce and piccante. Dolce is soft, creamy, and buttery, with a mild flavour, whereas piccante is firmer, crumbly, and has a stronger flavour. Piccante works well in recipes that call for crumbles or chunks of blue cheese, while dolce is suitable for melting or spreading.
Gorgonzola is believed to have originated in the town of Gorgonzola, Milan, in the 9th century. The town's claim of geographical origin is disputed by other nearby localities, such as the well-known cheese-making area of Pasturo nella Valsassina, which has natural caves that maintain the perfect temperature for making Gorgonzola and other cheeses. Under EU law, Gorgonzola has been registered as a protected designation of origin (PDO), meaning that Gorgonzola sold in the European Union can only be produced in specified provinces and municipalities in Italy.
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Gorgonzola is a milder, creamier blue cheese
Gorgonzola is a type of blue cheese, but not all blue cheese is Gorgonzola. Blue cheese gets its signature blue hue from the distinctive blue veins of mould that run through it. While all blue cheeses are characterised by this mould, Gorgonzola has several unique qualities that set it apart.
Gorgonzola is a milk-based blue cheese that comes 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. Its creation is regulated by a protected designation of origin label, which requires precise temperature ranges during production, time limitations for seasoning and maturing, as well as a defined rind and shape.
Gorgonzola is often described as having a milder, less pungent flavour than other blue cheeses. It is also known for its creamier texture, making it ideal for spreading on sandwiches or as a dip. The creaminess of Gorgonzola also makes it a good melting cheese, perfect for adding to pasta dishes, risottos, or pizzas.
The Gorgonzola variety you choose will impact the flavour and texture. Gorgonzola dolce is milder, softer, and creamier, while Gorgonzola piccante has a stronger, sharper flavour and a firmer, more crumbly texture.
Gorgonzola's unique flavour and texture make it a popular choice for those who enjoy blue cheese but prefer a milder, creamier option. Its versatility in cooking and ability to pair well with various dishes, such as salads, cheese boards, and sandwiches, contribute to its popularity.
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Gorgonzola is easier to spread and melt
Gorgonzola is a type of blue cheese, but not all blue cheese is Gorgonzola. Blue cheese gets its signature blue veins from the mould that forms during its production. This mould is what gives blue cheese its distinctive taste and appearance. While all blue cheese has a strong flavour, Gorgonzola is generally milder and creamier than other blue cheeses, making it easier to spread and melt.
Gorgonzola is an Italian unskimmed cow's-milk cheese, named after the town of Gorgonzola in the Lombardy region. Its production is regulated by a protected designation of origin label, which includes factors such as a precise temperature range during the production stages, time limitations for the seasoning and maturing, as well as a defined rind and shape. This complex origin process makes Gorgonzola's flavour and mouthfeel unique.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, buttery and creamy, making it ideal for melting. It is often used in gently warmed applications, such as being stirred into a risotto or pasta at the end so that its milder flavour is not lost in high heat. It is also commonly used as a spread on sandwiches or as a dip. Piccante, on the other hand, is firmer, more crumbly and has a stronger flavour. This variety works well when crumbled or chunked, such as on salads or in recipes that will be cooked, like a cheese sauce or fondue.
The creaminess of Gorgonzola, especially the dolce variety, makes it easier to spread and melt compared to other blue cheeses, which tend to be drier and crumbly. Its milder flavour also makes it a good choice for those who are new to stronger cheeses. So, if you're looking for a blue cheese to spread on a sandwich or melt on a dish, Gorgonzola, especially the dolce variety, is a great option.
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Pairing Gorgonzola with other foods and drinks
Gorgonzola is a type of blue cheese, and its milder flavour and creamier texture make it a very versatile ingredient. It is commonly used in salads, dressings, and melted on sandwiches, burgers, or steak. It can also be stirred into risotto or pasta at the end of cooking.
The rich flavour of Gorgonzola makes it a great source of inspiration for chefs and recipe creators. Its unique taste influences the choice of beverage to pair with it. Sweet Gorgonzola is more mild, while spicy Gorgonzola has a more intense and spicy flavour.
Spicy Gorgonzola pairs well with well-structured, valuable, aged red wines such as Barolo, Barbaresco, Carema, Chianti Cl. Riserva, and Recioto. It also goes well with Trappist beers such as Trappe, Chimay bleu, and Leffe. Soft Gorgonzola matches well with double-malt lager beer. Matching with sweet wines such as Muscat wine or "Marsala vergine" is also recommended.
Soft and creamy Gorgonzola cheeses are better matched with soft, savoury red and/or white wines. Good matches for white wines include Riesling, Pinot Bianco, Orvieto Classico, and Gavi. Good matches for red wines include Chianti Classico, Merlot del Triveneto, and Sangiovese di Romagna. The serving temperature for these wines is 16° C.
Gorgonzola is also often paired with raw or cooked vegetables, such as celery, cherry tomatoes, peppers, radish, potatoes, pumpkins, broccoli, and zucchini. It goes well with fresh fruit like figs, pears, apples, kiwis, and strawberries, as well as dry fruit, jams, marmalades, and mustards. Honey, preferably acacia or spring flower honey, is also a good match for Gorgonzola.
Gorgonzola is a very adaptable cheese, and its flavour can be combined with other ingredients to create surprising and refined results.
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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, while gorgonzola is made with unskimmed cow's milk. Blue cheese is slightly sharper, saltier, and has a stronger smell, while gorgonzola is creamier, less pungent, and easier to spread.
Some common blue cheeses are English Stilton, French Roquefort, Danish Danablu, American Maytag, and Italian Gorgonzola.
Gorgonzola is a popular choice for pizzas, risottos, pasta dishes, and sandwiches. It can also be used as a spread or dip, or stirred into polenta. When cooking with gorgonzola, it is best used raw or gently warmed to avoid losing its milder flavor. It is also commonly paired with a full-bodied red wine.
