Caciottone di Norcia Cheese vs Gorgonzola Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What Is Gorgonzola Cheese?
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.
What's the Difference Between Caciottone di Norcia Cheese and Gorgonzola Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Gorgonzola Cheese (cow's milk)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Gorgonzola Cheese (Soft to crumbly)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Gorgonzola Cheese (None)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Gorgonzola Cheese (2 to 3 months)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Gorgonzola Cheese (Sweet to savory)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Lombardy, Piedmont |
| Milk Type | Cow's milk and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft and buttery, becoming firmer closer to the rind | Soft to crumbly |
| Rind | Thin, smooth, and washed | None |
| Aging | 20 to 365 days, depending on ripening type | 2 to 3 months |
| Taste | Fragrant and aromatic with a creamy aftertaste | Sweet to savory |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Caciottone di Norcia Cheese | Gorgonzola Cheese | |
|---|---|---|
| Best Pairings | — | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | — | Bresaola |
Which would you pick?
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Where to buy Caciottone di Norcia Cheese and Gorgonzola Cheese
Caciottone di Norcia Cheese
Gorgonzola Cheese
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Gorgonzola Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Gorgonzola Cheese brings sweet to savory character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Gorgonzola Cheese's nutty. More specifically, Caciottone di Norcia Cheese shows cream, 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. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Gorgonzola Cheese at 2 to 3 months.
Can You Substitute Caciottone di Norcia Cheese for Gorgonzola Cheese?
Caciottone di Norcia Cheese can stand in for Gorgonzola Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for soft to crumbly. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Gorgonzola Cheese brings sweet to savory notes.
Which Is Better, Caciottone di Norcia Cheese or Gorgonzola Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a soft to crumbly profile, Gorgonzola Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.
Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Gorgonzola Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Gorgonzola Cheese uses cow. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Gorgonzola Cheese 2 to 3 months.
Is Caciottone di Norcia Cheese similar to Gorgonzola Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Gorgonzola Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Gorgonzola Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Gorgonzola Cheese is closer to nutty.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Gorgonzola Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Gorgonzola Cheese is soft to crumbly.
See full profiles: Caciottone di Norcia Cheese and Gorgonzola Cheese.