Dorset Blue Cheese vs Gorgonzola Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.

What Is Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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 Dorset Blue Cheese and Gorgonzola Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Gorgonzola Cheese (pasteurized)
• Texture: Dorset Blue Cheese (Firm), Gorgonzola Cheese (Soft to crumbly)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Gorgonzola Cheese (None)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Gorgonzola Cheese (2 to 3 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Gorgonzola Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Gorgonzola Cheese brings sweet to savory character. More specifically, Dorset Blue Cheese shows piquant like other blue cheeses, not excessively strong, 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. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Dorset Blue Cheese for Gorgonzola Cheese?

In most recipes, Dorset Blue Cheese and Gorgonzola Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for soft to crumbly. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Dorset Blue Cheese or Gorgonzola Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a soft to crumbly profile, Gorgonzola Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Gorgonzola Cheese 2 to 3 months.

Is Dorset Blue Cheese similar to Gorgonzola Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Dorset Blue Cheese for Gorgonzola Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Dorset Blue Cheese taste like Gorgonzola Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Gorgonzola Cheese is sweet to savory.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

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, Dorset Blue Cheese or Gorgonzola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Gorgonzola Cheese is soft to crumbly.