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Cheddar Cheese vs Gorgonzola Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Gorgonzola Cheese comes from Italy, specifically from Lombardy, Piedmont. It is certified with designations including PDO (1996).

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Gorgonzola Cheese uses milk that is cow’s milk and is typically pasteurized during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Gorgonzola Cheese shows that the fat content is not specified . The texture is described as soft to crumbly.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Gorgonzola Cheese is described by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Gorgonzola Cheese features a color that is 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

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Gorgonzola Cheese is none, with rennet type remaining unspecified.

Cheddar Cheese Gorgonzola Cheese
Country of Origin United Kingdom Italy
Specific Origin Southwest (Somerset, Gloucester) Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow’s milk
Milk Treatment Raw, Thermized, Pasteurized Pasteurized
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic) None
Texture Varies (rubbery to friable and crystalline) Soft to crumbly
Flavor Mild to sharp, buttery to brothy and savory Sweet to savory
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
Aroma Varies
Colors Natural or dyed orange Straw-white, blue-green veins
Forms Tiny truckles to 650-pound blocks 13 to 26 pounds
Age A few months to several years 2 to 3 months