Gorgonzola Cheese vs Mahón-Menorca Cheese
In this article, we’ll explore the answers to the most common questions about Gorgonzola Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Gorgonzola Cheese and Mahón-Menorca Cheese?"
- "Is Gorgonzola Cheese and Mahón-Menorca Cheese the same?"
- "How does Gorgonzola Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Mahón-Menorca Cheese?"
- "Is Gorgonzola Cheese or Mahón-Menorca Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Ranking
Gorgonzola is ranked #18 out of 376 types.
Mahón-Menorca is ranked #212 out of 376 types.
Country of Origin
Gorgonzola Cheese comes from Italy. Mahón-Menorca Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Gorgonzola Cheese has a PDO (1996). Mahón-Menorca Cheese has a PDO (1985).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
Gorgonzola's texture can be described as "soft to crumbly". Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Gorgonzola Cheese has a sweet to savory flavor. Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Gorgonzola Cheese's rind is described as none . Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
Gorgonzola Cheese | Mahón-Menorca Cheese | |
---|---|---|
Country of Origin | Italy | Spain |
Specific Origin | Lombardy, Piedmont | Menorca, Balearic Islands |
Certification | PDO (1996) | PDO (1985) |
Milk Type | Cow’s milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
Milk Treatment | Pasteurized | Raw or any authorized preservation technology |
Rind | None | Characteristic orangish |
Texture | Soft to crumbly | Firm |
Flavor | Sweet to savory | Salty and spicy |
Aroma | Lactic, buttery | |
Colors | Straw-white, blue-green veins | Ivory-yellow to orangey or brownish gray |
Forms | 13 to 26 pounds | Parallelepiped shape |
Age | 2 to 3 months | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
Rennet Type | Vegetable (Cynara cardunculus) |