Bleu du Vercors-Sassenage Cheese vs Gorgonzola Cheese
Bleu du Vercors-Sassenage Cheese
Gorgonzola Cheese
Bleu du Vercors-Sassenage Cheese is a semi-soft, creamy, blue-veined cow-milk cheese from France, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in Italy.
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What Is Bleu du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild blue cheese from the Vercors Massif in the Rhône-Alpes region of France, made from pasteurized cow's milk. Monks made it in the 14th century, and it has carried Appellation d'Origine Contrôlée protection since 1998.
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 du Vercors-Sassenage Cheese and Gorgonzola Cheese?
- Origin: Bleu du Vercors-Sassenage Cheese (France), Gorgonzola Cheese (Italy)
- Texture: Bleu du Vercors-Sassenage Cheese (Semi-soft, creamy, blue-veined), Gorgonzola Cheese (Semi-soft, crumbly, blue-veined)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Gorgonzola Cheese (None)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Gorgonzola Cheese (2 to 3 months)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Gorgonzola Cheese (Sweet to savory)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Lombardy, Piedmont |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Semi-soft, creamy, blue-veined | Semi-soft, crumbly, blue-veined |
| Rind | Natural | None |
| Aging | At least 21 days after renneting | 2 to 3 months |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Sweet to savory |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Gorgonzola Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Gorgonzola Cheese brings sweet to savory character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Gorgonzola Cheese at 2 to 3 months.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Gorgonzola Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Gorgonzola Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, creamy, blue-veined bite and body where the recipe calls for semi-soft, crumbly, blue-veined. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Gorgonzola Cheese brings sweet to savory notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Gorgonzola Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, creamy, blue-veined cheese, go with Bleu du Vercors-Sassenage Cheese. For a semi-soft, crumbly, blue-veined profile, Gorgonzola Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Gorgonzola Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Gorgonzola Cheese comes from Italy. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Gorgonzola Cheese 2 to 3 months.
Is Bleu du Vercors-Sassenage Cheese similar to Gorgonzola Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Gorgonzola Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Gorgonzola Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Gorgonzola Cheese is sweet to savory.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (pasteurized). It's typically aged at least 21 days after renneting. 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 du Vercors-Sassenage Cheese or Gorgonzola Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is semi-soft, creamy, blue-veined, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined.