Gorgonzola Cheese vs Graviera Naxou Cheese
Gorgonzola Cheese
Graviera Naxou Cheese
Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, while Graviera Naxou Cheese is elastic and made from cow, goat, or sheep milk, originating in Greece.
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 Is Graviera Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
What's the Difference Between Gorgonzola Cheese and Graviera Naxou Cheese?
- Origin: Gorgonzola Cheese (Italy), Graviera Naxou Cheese (Greece)
- Milk type: Gorgonzola Cheese (cow's milk), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
- Texture: Gorgonzola Cheese (Soft to crumbly), Graviera Naxou Cheese (Elastic)
- Rind: Gorgonzola Cheese (None), Graviera Naxou Cheese (Smear rind)
- Aging: Gorgonzola Cheese (2 to 3 months), Graviera Naxou Cheese (3 months)
Side-by-Side Comparison
| Gorgonzola Cheese | Graviera Naxou Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Lombardy, Piedmont | Naxos |
| Milk Type | Cow's milk | Predominantly cow's milk, sheep’s or goat’s milk (up to 20%) |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft to crumbly | Elastic |
| Rind | None | Smear rind |
| Aging | 2 to 3 months | 3 months |
| Taste | Sweet to savory | — |
Taste Comparison: Does Gorgonzola Cheese Taste Like Graviera Naxou Cheese?
Their flavor profiles are distinct. On the nose, Gorgonzola Cheese offers nutty, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Gorgonzola Cheese at 2 to 3 months develops a different profile than Graviera Naxou Cheese at 3 months.
Can You Substitute Gorgonzola Cheese for Graviera Naxou Cheese?
Gorgonzola Cheese can stand in for Graviera Naxou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to crumbly bite and body where the recipe calls for elastic.
Which Is Better, Gorgonzola Cheese or Graviera Naxou Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to crumbly cheese, go with Gorgonzola Cheese. For a elastic profile, Graviera Naxou Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Gorgonzola Cheese the same as Graviera Naxou Cheese?
No, they're distinct cheeses. Gorgonzola Cheese originates in Italy, while Graviera Naxou Cheese comes from Greece. Gorgonzola Cheese is made from cow milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Gorgonzola Cheese is typically aged 2 to 3 months, Graviera Naxou Cheese 3 months.
Is Gorgonzola Cheese similar to Graviera Naxou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Gorgonzola Cheese for Graviera Naxou Cheese?
You can, but expect a shift in richness and milk character.
Does Gorgonzola Cheese taste like Graviera Naxou Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.
Which should I choose, Gorgonzola Cheese or Graviera Naxou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Cheese is soft to crumbly, while Graviera Naxou Cheese is elastic.