Patrick Oconnell
Blue cheese and Gorgonzola are often mistaken for the same thing, but there are some differences between the two. Blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium and can be made with milk from sheep, goats, or cows. On the other hand, Gorgonzola is a specific type of blue cheese produced in Northern Italy, made from unskimmed cow's or goat's milk. Blue cheese is more often eaten on its own, but both can be melted or crumbled over food. Blue cheese is slightly sharper and saltier, whereas Gorgonzola is creamier and has a milder aroma and taste.
| Characteristics | Values |
|---|---|
| Type | Blue cheese is a category of cheese that includes any cheese made with strains of penicillin mold. Gorgonzola is a type of blue cheese. |
| Texture | Blue cheese ranges from creamy to crumbly. Gorgonzola is very crumbly and can be soft or firm. |
| Taste | Blue cheese is sharp, salty, and pungent. Gorgonzola is salty and has a milder aroma and taste than other blue cheeses. |
| Uses | Blue cheese is eaten on its own, crumbled, or melted over other foods. Gorgonzola is used as a topping, melted into risotto, or eaten with pasta or pizza. |
| Pairings | Blue cheese is often paired with wine. Gorgonzola is paired with rich, full-bodied red wine, such as Malbec or Zinfandel. |
| Milk | Blue cheese is made with cow, goat, or sheep milk. Gorgonzola is made with unskimmed cow's or goat's milk. |
| Mold | Blue cheese has spots or stripes of blue, blue-grey, or blue-green mold. Gorgonzola has blue-green veins throughout the cheese. |
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What You'll Learn
- Blue cheese is made with milk from sheep, goats or cows, while Gorgonzola is made with unskimmed cow's milk
- Blue cheese is often eaten on its own, while Gorgonzola is usually a topping
- Blue cheese is sharper and saltier, while Gorgonzola is milder and creamier
- Blue cheese is crumbled or melted over food, while Gorgonzola is stirred into dishes like risotto or pasta
- Blue cheese is great for cooked recipes, while Gorgonzola is used raw or gently warmed
Blue cheese is made with milk from sheep, goats or cows, while Gorgonzola is made with unskimmed cow's milk
Blue cheese is a generic term for any cheese that has bluish or greenish veins of mould. Blue cheese can be made with milk from sheep, goats or cows. The cheese is inoculated with a Penicillium mould (a different strain of bacteria from that used to make the antibiotic penicillin). Air pockets are introduced for the mould to grow in, and then the cheese is aged 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, on the other hand, is a specific type of blue cheese. It is an Italian cheese made from unskimmed cow's milk. It is believed to have been created in the 9th century, and its name is protected under the criteria of a Protected Designation of Origin (PDO). Gorgonzola is available in two primary variations: Dolce, which has a delicate flavour and buttery consistency, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Both types can be quite salty, with a "bite" from their blue veining. 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 it often is 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.
When it comes to taste, blue cheese is a must for lovers of flavour-forward cheeses. It is great for crumbling on salads, or in recipes that will be cooked, like a cheese sauce or fondue. Gorgonzola, on the other hand, tends to be used in either raw or gently warmed applications, such as stirred into a risotto or pasta at the very end so that its milder flavour is not lost in high heat. 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 use in this way.
In terms of pairing, blue cheese is often used in salads and sauces, as well as casseroles and burgers. It is a versatile ingredient that can add a savoury kick to many dishes. Gorgonzola, being a type of blue cheese, also pairs well with similar foods. It can be stirred into polenta or melted into a fondue. It is also delicious paired with a rich, full-bodied red wine like a Malbec, Zinfandel, or even a port.
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Blue cheese is often eaten on its own, while Gorgonzola is usually a topping
Blue cheese is an umbrella term for cheeses that are made with mould injected into them. They can be made with milk from cows, sheep, or goats. Blue cheeses are often eaten on their own, but can also be melted or crumbled over food. They are commonly used in salads, casseroles, and burgers. Blue cheese is known for its sharp, salty taste and strong smell.
Gorgonzola, on the other hand, is a specific type of blue cheese produced in Northern Italy. It is made from unskimmed cow's milk or goat's milk. It is aged in a cave for 3-6 months, with metal rods inserted and removed periodically to allow for the growth of its distinctive blue-green veins. Gorgonzola tends to be used as a topping, such as on pizzas, in risottos, or with pasta. It is also often used as a spread or dip due to its creamier texture. Gorgonzola has a milder flavour and aroma than other blue cheeses, and is less pungent and salty.
The main differences between blue cheese and Gorgonzola are thus in their production methods, textures, and flavours. Blue cheese is made with various types of milk and has a sharper, saltier taste and stronger smell. Gorgonzola, meanwhile, is made with unskimmed cow's or goat's milk, giving it a creamier texture and a milder flavour.
Gorgonzola is also typically used as a topping or spread, whereas blue cheese is more often eaten on its own.
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Blue cheese is sharper and saltier, while Gorgonzola is milder and creamier
Blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. It is made with milk from cows, goats, or sheep. Blue cheese is often eaten on its own, but it can also be melted or crumbled over food. It is known for its sharp, pungent, and salty taste, and strong smell.
Gorgonzola, on the other hand, is a specific type of blue cheese produced in Northern Italy. It is made from unskimmed cow's or goat's milk. It has a much creamier texture and appearance than most other blue cheeses, and it is often lightly marbled with blue-green veins. Gorgonzola has a milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices. It is also very crumbly and salty and may be either soft or firm.
The main difference between blue cheese and Gorgonzola lies in their taste and texture. Blue cheese is sharper and saltier, with a stronger smell, while Gorgonzola is milder and creamier. Blue cheese is great for crumbling over salads or melting on burgers, while Gorgonzola is typically used as a topping, melted into risotto, or eaten with pasta or pizza.
When choosing between blue cheese and Gorgonzola, consider the desired level of sharpness and saltiness. Blue cheese offers a more pungent and intense flavor, while Gorgonzola is milder and creamier. If you are new to blue cheeses, Gorgonzola is a good place to start, as it is less intense and can be easily incorporated into various dishes.
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Blue cheese is crumbled or melted over food, while Gorgonzola is stirred into dishes like risotto or pasta
Blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. It 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, and then the cheese is aged—generally for one to six months. Blue cheese is often eaten on its own, but it can be crumbled or melted over other foods to add a delicious punch of flavor. It is great for crumbling on salads, or in recipes that will be cooked, like a cheese sauce or fondue. It is also used in culinary applications, such as a sauce for a filet mignon.
Gorgonzola, on the other hand, is a specific type of blue cheese produced in several provinces in Northern Italy, including Piedmont and Lombardy. It is made from unskimmed cow's or goat's milk. It is aged in a cave for three to six months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. Gorgonzola has a much creamier texture and appearance than most other blue cheeses, and 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, which makes it a good introduction to blue cheeses for novices. Gorgonzola is typically stirred into dishes like risotto or pasta at the very end so that its milder flavor is not lost to high heat. It is also often creamy enough to be used as a spread on a sandwich or as a dip.
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Blue cheese is great for cooked recipes, while Gorgonzola is used raw or gently warmed
Blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. It can be made with milk from sheep, goats, or cows. Blue cheese is great for cooked recipes, such as a sauce for a filet mignon, or a fondue. It is also delicious crumbled over a salad, or melted on a burger.
Gorgonzola, on the other hand, is a specific 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. Gorgonzola tends to be used raw or gently warmed, stirred into a risotto or pasta at the end, so its milder flavor is not lost to high heat. It is also used as a topping, or melted onto pizza. It is often creamy enough to be used as a spread or dip, and is great at room temperature as part of a cheese board.
Blue cheese is often eaten on its own, but both blue cheese and Gorgonzola can be melted or crumbled over food. Blue cheese is slightly sharper and has a stronger smell than Gorgonzola. Gorgonzola is very crumbly and salty, and may be either soft or firm. 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 milder aroma and taste than other blue cheeses, making it a good introduction to blue cheeses for novices.
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Frequently asked questions
Blue cheese is an umbrella term for cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. Blue cheese can be made with milk from sheep, goats or cows, whereas gorgonzola is made with unskimmed cow's milk or goat's milk. Blue cheese is often eaten on its own, whereas gorgonzola is typically eaten as a topping.
Blue cheese is slightly sharper and saltier than gorgonzola, and has a stronger smell. Gorgonzola has a milder aroma and taste, and a much creamier texture and appearance. Blue cheese is spotted with blue, blue-grey or blue-green mold, whereas gorgonzola has blue-green veins running throughout the cheese.
Blue cheese is often crumbled over food or melted down. It is also used in recipes that will be cooked, like a cheese sauce or fondue. Gorgonzola is used in raw or gently warmed applications, such as being stirred into a risotto or pasta at the end. It is also used on pizza.
