Kamil Perry
Blue cheese is a term used to refer to a range of cheeses made from cow, goat, or sheep milk, made with a strand of the Penicillium mold. This mold is what gives it the distinct blue, purple, and green veins that run throughout it. Two of the most popular blue cheeses are Roquefort and Gorgonzola. Roquefort is a French blue cheese made from sheep's milk, while Gorgonzola is an Italian blue cheese made from cow's milk.
| Characteristics | Values |
|---|---|
| Country of Origin | Gorgonzola: Italy |
| Roquefort: France | |
| Region | Gorgonzola: Lombardy and Piedmont |
| Roquefort: Languedoc-Roussillon-Midi-Pyrénées, Roquefort-sur-Soulzon | |
| Milk | Gorgonzola: Cow's milk |
| Roquefort: Sheep's milk | |
| Rind | Gorgonzola: Has a rind |
| Roquefort: Rindless | |
| Texture | Gorgonzola: Firm |
| Roquefort: Soft, fatty, spreadable | |
| Flavor | Gorgonzola: Mild, sweet, creamy, sharp, strong |
| Roquefort: Salty, savory, buttery, hints of dried fruit | |
| Aroma | Gorgonzola: Strong, mushroomy, earthy |
| Roquefort: Strong | |
| Uses | Gorgonzola: Pasta, pizza, risotto, polenta, cheese boards |
| Roquefort: Cheese boards, pairing with sweet fruit and raw vegetables |
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What You'll Learn
Gorgonzola is made from cow's milk, Roquefort from sheep's milk
Gorgonzola is a type of blue cheese made from cow's milk, while Roquefort is made from sheep's milk. Gorgonzola is produced mainly in the Piedmont and Lombardy regions of Northern Italy. It is made from unskimmed cow's milk, and the process involves forming wheels of cheese and inserting metal rods to allow for air circulation. The mould in Gorgonzola creates long blue-green veins throughout the cheese, rather than spots of blue mould found in many other types of cheese. The flavour of Gorgonzola can range from mild and sweet to sharp and strong, and the texture is semi-soft and fudgy.
On the other hand, Roquefort is a famous French blue sheep's cheese, known for its salty and crumbly texture. It is produced in the town of Roquefort in Southern France. Raw sheep's milk gives Roquefort its rich taste, subtle aromas, and flavour variations. The process of making Roquefort involves collecting microbial flora from sheep's milk, which preserves local ferments and perpetuates agricultural practices that maintain rural spaces and refuges for fauna and flora.
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Gorgonzola originates from Italy, Roquefort from France
Gorgonzola, a type of blue cheese, originates from Italy, specifically the northern Italian regions of Lombardy and Piedmont. The cheese is said to have originated in the 9th century in the town of Gorgonzola, near Milan, from which it gets its name. However, this claim is disputed by other nearby localities, such as the well-known cheese-making area of Pasturo nella Valsassina, which has superb natural caves that provide the perfect temperature for making Gorgonzola and other cheeses. Gorgonzola is made from unskimmed or whole cow's milk and is known for its greenish-blue marbling, which it acquired in the 11th century.
On the other hand, Roquefort is a blue cheese that originates from France, specifically the southern region of Aveyron. The name "Roquefort" is protected by law, and only cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear this name. The cheese is made from sheep's milk and is known for its white, tangy, creamy, and slightly moist texture, with veins of blue mold.
One key difference between Gorgonzola and Roquefort, aside from their geographical origins, is the type of milk used in their production. Gorgonzola is made from cow's milk, while Roquefort is made from sheep's milk. Additionally, Gorgonzola is known for its greenish-blue marbling, while Roquefort is recognised for its white colour with veins of blue mold.
Gorgonzola and Roquefort also differ in terms of flavour and texture. Gorgonzola comes in two primary variations: Dolce, which has a more delicate flavour and buttery consistency, and Piccante, which is stronger, spicier, and more crumbly. Roquefort, on the other hand, is known for its sharp, tangy, and salty flavour, with a characteristic fragrance and a slightly moist texture.
In terms of production methods, both cheeses involve the use of mould to create their distinctive blue veins. Gorgonzola uses Penicillium glaucum or Penicillium roqueforti, while Roquefort uses Penicillium roqueforti. Metal rods are inserted into the wheels of cheese to allow for air circulation and mould growth.
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Gorgonzola has fewer blue veins, Roquefort has more
Gorgonzola and Roquefort are two varieties of blue cheese produced in Italy and France, respectively. They are both salty and savoury, but blue cheese is slightly sharper and has a stronger smell. Gorgonzola is creamier and has a milder aroma, making it a good choice for those new to stronger cheeses.
Gorgonzola is made from unskimmed cow's milk, while Roquefort is made from ewe's milk, sourced exclusively from the Lacaune breed of sheep. The mould in Gorgonzola creates longer blue-green veins throughout the cheese, while Roquefort has more spots of blue mould.
Gorgonzola comes in two varieties: dolce (mild and sweet) and piccante (pungent and spicy). The longer it is aged, the more pungent it becomes. Roquefort, on the other hand, is mild and buttery with hints of dried fruit. It can accompany sweet fruit and any raw vegetable, but its intense flavour can overwhelm other ingredients.
The process of making Gorgonzola involves forming wheels of cheese and inserting metal rods to allow for air circulation, which is necessary for mould growth. Roquefort is produced in the region of Languedoc-Roussillon-Midi-Pyrénées, in the Municipal district of Roquefort-sur-Soulzon.
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Gorgonzola is creamier, Roquefort is crumbly
Gorgonzola and Roquefort are two cheese varieties produced in Italy and France, respectively. They are both blue cheeses, with the same blue veins and intense aroma. However, their textures differ: Gorgonzola is creamier, while Roquefort is crumbly.
Gorgonzola is a type of blue cheese made from penicillium roqueforti and unskimmed cow's milk. It is produced mainly in the Piedmont and Lombardy regions of Northern Italy. It comes in two varieties: Gorgonzola dolce, a soft, creamy cheese with a yellow tint, and Gorgonzola piccante, which is pungent. The former is a good choice for those new to stronger cheeses due to its milder aroma. Gorgonzola is perfect for melting in polenta and risottos, and it pairs well with pears and walnuts. It is also a popular choice for pizzas, pasta dishes, and cheese boards.
Roquefort, on the other hand, is a French blue cheese made from sheep's milk, sourced exclusively from the Lacaune breed of sheep. It comes from the South of France, specifically the region of Languedoc-Roussillon-Midi-Pyrénées. Roquefort is a salty, crumbly cheese with a strong aroma and flavour. It is often paired with sweet fruit and any raw vegetable, and purists enjoy it on toasted walnut bread.
The difference in texture between the two cheeses can be attributed to the type of milk used and the production process. Gorgonzola is made from cow's milk, while Roquefort uses sheep's milk, which may contribute to the creamier texture of Gorgonzola. Additionally, the blue-green veins in Gorgonzola are longer and less pronounced than those in Roquefort, which may also affect the overall texture of the cheese.
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Gorgonzola is milder, Roquefort is stronger
Gorgonzola and Roquefort are two cheese varieties produced in Italy and France, respectively. They are both blue cheeses, but Gorgonzola is milder, while Roquefort is stronger.
Gorgonzola is made from unskimmed cow's milk, while Roquefort is made from ewe's milk, specifically from the Lacaune breed of sheep. Gorgonzola comes from the Italian town of Gorgonzola, near Milan, in the Lombardy region, while Roquefort comes from the south of France, from the region of Languedoc-Roussillon-Midi-Pyrénées, and more precisely from the Municipal district of Roquefort-sur-Soulzon.
Gorgonzola has a soft and sometimes buttery texture, with a mild, sweet, and creamy flavor when it is younger. As it ages, it becomes firmer, crumbly, and pungent. The blue-green veins in Gorgonzola are created by the formation of penicillium roqueforti mold, which is added to the milk. The longer aging time results in a sharper and stronger flavor. Gorgonzola is perfect for melting into polenta and risottos, and it pairs well with pears, walnuts, and even dark chocolate.
On the other hand, Roquefort is a very famous salty, crumbly French blue sheep's cheese. It has a soft, fatty, and spreadable paste, with a strong aroma and flavor. It is often paired with sweet fruit and any raw vegetable, and purists enjoy it on toasted walnut bread.
In summary, Gorgonzola and Roquefort are both blue cheeses with distinct characteristics. Gorgonzola is milder and made from cow's milk, while Roquefort is stronger and made from sheep's milk. They differ in their regions of origin, texture, flavor, and aroma, but both are noble delicacies for hearty palates and authentic gourmets.
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Frequently asked questions
Blue Cheese Roquefort is produced in the caves of Roquefort-sur-Soulzon, a village in France. The mould in this cheese occurs naturally due to the presence of penicillium in the Combalou caves. On the other hand, Gorgonzola is produced in two regions of Northern Italy, Lombardy and Piedmont. The mould in Gorgonzola is induced by the addition of 'penicillium' mould spores.
Blue Cheese Roquefort has the strongest smell and flavour of all blue cheeses. Gorgonzola, on the other hand, has a tangy and slightly sharp flavour that can range from mild to strong depending on the age of the cheese. It is also creamier than other blue cheeses, making it easier to spread.
Both cheeses are characterised by their blue or blue-green veins of mould. However, Gorgonzola has fewer veins of blue colouring throughout.
Gorgonzola is a popular choice for pizzas, risottos, pasta dishes and more due to its creaminess. Roquefort, with its stronger flavour, is often paired with full-bodied red wines, passito, Marsala, or even abbey beers.
