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)

Compare Gorgonzola Cheese to Other Cheeses

Compare Mahón-Menorca Cheese to Other Cheeses