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Gorgonzola Cheese vs Gouda Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Gouda Cheese comes from Netherlands, specifically from Southern Holland. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. Similarly, Gouda Cheese shows that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies.

Flavor and Aroma

Gorgonzola Cheese's flavor profile is characterized 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.. Similarly, Gouda Cheese is described by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. The aroma is not specified..

Appearance and Aging

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. Similarly, Gouda Cheese features a color that is yellow, comes in large wheels, and has an aging period of varies.

Rind and Rennet Type

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

Gorgonzola Cheese Gouda Cheese
Country of Origin Italy Netherlands
Specific Origin Lombardy, Piedmont Southern Holland
Certification PDO (1996) None
Milk Type Cow’s milk Cow’s milk
Milk Treatment Pasteurized Pasteurized
Moisture Content Reduced by scalding
Rind None Durable
Texture Soft to crumbly Varies
Flavor Sweet to savory Sweet to nutty
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch.
Colors Straw-white, blue-green veins Yellow
Forms 13 to 26 pounds Large wheels
Age 2 to 3 months Varies