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Blue Cheese vs Gorgonzola Cheese
Blue Cheese
Gorgonzola Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Gorgonzola Cheese, including:
- "What is the difference between Blue Cheese and Gorgonzola Cheese?"
- "Is Blue Cheese and Gorgonzola Cheese the same?"
- "How does Blue Cheese compare to Gorgonzola Cheese cheese?"
- "How does the taste of Blue Cheese compare to Gorgonzola Cheese?"
- "Is Blue Cheese or Gorgonzola Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Gorgonzola Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Gorgonzola Cheese has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Gorgonzola Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Gorgonzola Cheese's rind is described as none .
Ranking
Blue is ranked #3 out of 996 types based on community views. Gorgonzola is ranked #20 out of 996 types based on community views.
Pairing Comparison
| Blue | Gorgonzola | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Bresaola |
For more details, check the full pairing guides on the Blue and Gorgonzola pages.
Side-by-Side Comparison Table
| Blue Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Lombardy, Piedmont |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | 25-35% |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | None |
| Texture | Crumbly, Creamy, Semi-Soft | Soft to crumbly |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet to savory |
| Aroma | Strong, Pungent, Earthy, Funky | Nutty |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Straw-white, blue-green veins |
| Forms | Wheel, Block, Wedge, Crumbles | 13 to 26 pounds |
| Age | Typically aged 2-6 months | 2 to 3 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft to crumbly consistency, Gorgonzola might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Gorgonzola offers a sweet to savory profile, ideal for different meals.
