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Colby Cheese vs Gorgonzola Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. 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

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Gorgonzola Cheese uses milk that is cow’s milk and is typically pasteurized during processing.

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. Similarly, Gorgonzola Cheese shows that the fat content is not specified . The texture is described as soft to crumbly.

Flavor and Aroma

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. 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

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. 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

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Gorgonzola Cheese is none, with rennet type remaining unspecified.

Colby Cheese Gorgonzola Cheese
Country of Origin United States Italy
Specific Origin Colby, Wisconsin Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Whole Milk Cow’s milk
Milk Treatment Pasteurized Pasteurized
Fat Content ~31–32% (total weight basis)
Moisture Content 40%
Rind None None
Texture Slightly curdy, softer Soft to crumbly
Flavor Mild, milky Sweet to savory
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
Colors Orange Straw-white, blue-green veins
Forms Longhorn, minihorn, blocks, shreds, Colby Jack 13 to 26 pounds
Age < 3 months 2 to 3 months