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Edam Cheese vs Gorgonzola Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. 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

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

Composition and Texture

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Gorgonzola Cheese shows that the fat content is not specified . The texture is described as soft to crumbly.

Flavor and Aroma

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

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

Edam Cheese Gorgonzola Cheese
Country of Origin Netherlands Italy
Specific Origin North of Holland Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Cow's Milk Cow’s milk
Milk Treatment Mostly pasteurized Pasteurized
Rind Smooth, waxed None
Texture Rubber-textured to crystalline Soft to crumbly
Flavor Sweet, milky, nutty, buttery Sweet to savory
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
Colors Red Straw-white, blue-green veins
Forms Round 13 to 26 pounds
Age 3 months to longer 2 to 3 months