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Gorgonzola Cheese vs Monterey Jack Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Monterey Jack Cheese comes from United States, specifically from Monterey County, California. 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, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized 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, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

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, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. 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, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Gorgonzola Cheese Monterey Jack Cheese
Country of Origin Italy United States
Specific Origin Lombardy, Piedmont Monterey County, California
Certification PDO (1996) None
Milk Type Cow’s milk Pasteurized cow's milk
Milk Treatment Pasteurized Pasteurized
Fat Content Not less than 50% on a dry basis
Moisture Content Not more than 44%
Rind None
Texture Soft to crumbly Mild to firm
Flavor Sweet to savory Mild to full-flavored
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors Straw-white, blue-green veins Cream to golden
Forms 13 to 26 pounds
Age 2 to 3 months Six weeks to ten months
Rennet Type Animal