Gorgonzola Cheese vs Metsovone Cheese

Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, while Metsovone Cheese is semihard to hard 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 Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

What's the Difference Between Gorgonzola Cheese and Metsovone Cheese?

• Origin: Gorgonzola Cheese (Italy), Metsovone Cheese (Greece)
• Milk type: Gorgonzola Cheese (cow's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
• Milk treatment: Gorgonzola Cheese (pasteurized), Metsovone Cheese (Smoked)
• Texture: Gorgonzola Cheese (Soft to crumbly), Metsovone Cheese (Semihard to hard)
• Rind: Gorgonzola Cheese (None), Metsovone Cheese (Waxed)
• Aging: Gorgonzola Cheese (2 to 3 months), Metsovone Cheese (3 months)
• Taste: Gorgonzola Cheese (Sweet to savory), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

Taste Comparison: Does Gorgonzola Cheese Taste Like Metsovone Cheese?

Gorgonzola Cheese reads as sweet to savory, while Metsovone Cheese brings slightly salty and piquant character. On the nose, Gorgonzola Cheese offers nutty, contrasted with Metsovone Cheese's natural smoke. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Gorgonzola Cheese at 2 to 3 months develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Gorgonzola Cheese for Metsovone Cheese?

Gorgonzola Cheese can stand in for Metsovone 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 semihard to hard. Flavor-wise, Gorgonzola Cheese reads as sweet to savory while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, Gorgonzola Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit. Flavor-wise, Gorgonzola Cheese suits recipes that want sweet to savory notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Frequently Asked Questions

Is Gorgonzola Cheese the same as Metsovone Cheese?

No, they're distinct cheeses. Gorgonzola Cheese originates in Italy, while Metsovone Cheese comes from Greece. Gorgonzola Cheese is made from cow milk; Metsovone Cheese uses cow, goat, or sheep. Aging also differs: Gorgonzola Cheese is typically aged 2 to 3 months, Metsovone Cheese 3 months.

Is Gorgonzola Cheese similar to Metsovone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Gorgonzola Cheese for Metsovone Cheese?

You can, but expect a shift in richness and milk character.

Does Gorgonzola Cheese taste like Metsovone Cheese?

Gorgonzola Cheese reads as sweet to savory, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Gorgonzola Cheese leans nutty, and Metsovone Cheese is closer to natural smoke.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Gorgonzola Cheese or Metsovone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Cheese is soft to crumbly, while Metsovone Cheese is semihard to hard.