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Emmental Cheese vs Gorgonzola Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Gorgonzola Cheese comes from Italy, specifically from Lombardy, Piedmont. It is certified with designations including PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Gorgonzola Cheese shows that the fat content is not specified . The texture is described as soft to crumbly.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Gorgonzola Cheese is none, with rennet type remaining unspecified.

Emmental Cheese Gorgonzola Cheese
Country of Origin Switzerland Italy
Specific Origin Emmental, Canton of Bern Lombardy, Piedmont
Certification PDO (2004) PDO (1996)
Milk Type Raw Cow's Milk Cow’s milk
Milk Treatment Raw Pasteurized
Fat Content Minimum of 45% (dry matter)
Rind None
Texture Hard or medium-hard Soft to crumbly
Flavor Nutty, sweet Sweet to savory
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
Colors Yellow Straw-white, blue-green veins
Forms Round loaves 13 to 26 pounds
Age 4 months to over 1 year 2 to 3 months