Bleu de Laqueuille Cheese vs Gorgonzola Cheese

Bleu de Laqueuille Cheese is a soft, blue-veined cow-milk cheese from France, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in Italy.

What Is Bleu de Laqueuille Cheese?

Bleu de Laqueuille is a blue-veined cow's milk cheese from the Puy-de-Dome in Auvergne, France. Born at Laqueuille in 1854, it is the ancestor of the region's other blues and comes as 2.5 kg cylinders with an ivory paste marbled blue-green.

What Is Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

What's the Difference Between Bleu de Laqueuille Cheese and Gorgonzola Cheese?

• Origin: Bleu de Laqueuille Cheese (France), Gorgonzola Cheese (Italy)
• Texture: Bleu de Laqueuille Cheese (Soft, blue-veined), Gorgonzola Cheese (Semi-soft, crumbly, blue-veined)
• Rind: Bleu de Laqueuille Cheese (natural), Gorgonzola Cheese (None)
• Aging: Bleu de Laqueuille Cheese (6 weeks minimum), Gorgonzola Cheese (2 to 3 months)
• Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

Taste Comparison: Does Bleu de Laqueuille Cheese Taste Like Gorgonzola Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Gorgonzola Cheese brings sweet to savory character. On the nose, Bleu de Laqueuille Cheese offers earthy, contrasted with Gorgonzola Cheese's nutty. Aging plays into this as well. Bleu de Laqueuille Cheese at 6 weeks minimum develops a different profile than Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Bleu de Laqueuille Cheese for Gorgonzola Cheese?

In most recipes, Bleu de Laqueuille Cheese and Gorgonzola Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, blue-veined bite and body where the recipe calls for semi-soft, crumbly, blue-veined. Flavor-wise, Bleu de Laqueuille Cheese reads as salty, spicy, tangy while Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Bleu de Laqueuille Cheese or Gorgonzola Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Bleu de Laqueuille Cheese. For a semi-soft, crumbly, blue-veined profile, Gorgonzola Cheese is the better fit. Flavor-wise, Bleu de Laqueuille Cheese suits recipes that want salty, spicy, tangy notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Bleu de Laqueuille Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Bleu de Laqueuille Cheese originates in France, while Gorgonzola Cheese comes from Italy. Aging also differs: Bleu de Laqueuille Cheese is typically aged 6 weeks minimum, Gorgonzola Cheese 2 to 3 months.

Is Bleu de Laqueuille Cheese similar to Gorgonzola Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Bleu de Laqueuille Cheese for Gorgonzola Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Bleu de Laqueuille Cheese taste like Gorgonzola Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Bleu de Laqueuille Cheese leans earthy, and Gorgonzola Cheese is closer to nutty.

What is Bleu de Laqueuille Cheese made of?

Bleu de Laqueuille Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks minimum. It originates in France.

What is Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

Which should I choose, Bleu de Laqueuille Cheese or Gorgonzola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Laqueuille Cheese is soft, blue-veined, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined.