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Gorgonzola Cheese vs Mozzarella Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Mozzarella Cheese comes from Italy. 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, Mozzarella Cheese uses milk that is cow's 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, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

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, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

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, Mozzarella Cheese features a color that is white, comes in balls, blocks, shredded, and has an aging period of eaten fresh.

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Gorgonzola Cheese Mozzarella Cheese
Country of Origin Italy Italy
Specific Origin Lombardy, Piedmont
Certification PDO (1996) None
Milk Type Cow’s milk Cow's
Milk Treatment Pasteurized Pasteurized
Fat Content Varies
Moisture Content High
Rind None None
Texture Soft to crumbly Soft, creamy
Flavor Sweet to savory Mild, milky
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors Straw-white, blue-green veins White
Forms 13 to 26 pounds Balls, blocks, shredded
Age 2 to 3 months Eaten fresh
Rennet Type Calf's or microbial rennet