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Gorgonzola Cheese vs Mascarpone Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Mascarpone Cheese comes from Italy, specifically from Lombardy. 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, Mascarpone Cheese uses milk that is cow's milk and is typically heated 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, Mascarpone Cheese shows that it has a fat content of 60 to 75 percent . The texture is described as soft, spreadable.

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, Mascarpone Cheese is described by a general flavor of buttery to slightly tangy and notes of enhances texture and flavor of dishes without overwhelming them with its own flavor.. 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, Mascarpone Cheese features a color that is white, comes in various forms, and has an aging period of an unspecified duration.

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Mascarpone Cheese is not provided.

Gorgonzola Cheese Mascarpone Cheese
Country of Origin Italy Italy
Specific Origin Lombardy, Piedmont Lombardy
Certification PDO (1996) None
Milk Type Cow’s milk Cow's milk
Milk Treatment Pasteurized Heated
Fat Content 60 to 75 percent
Rind None
Texture Soft to crumbly Soft, spreadable
Flavor Sweet to savory Buttery to slightly tangy
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Colors Straw-white, blue-green veins White
Forms 13 to 26 pounds
Age 2 to 3 months