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Gorgonzola Cheese vs Paneer Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled 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, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

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, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

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, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of fresh.

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Gorgonzola Cheese Paneer Cheese
Country of Origin Italy
Specific Origin Lombardy, Piedmont Northern India, Pakistan
Certification PDO (1996) None
Milk Type Cow’s milk Cow's or buffalo's milk
Milk Treatment Pasteurized Boiled
Rind None
Texture Soft to crumbly Semisoft, crumbly
Flavor Sweet to savory Mild, slightly milky
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors Straw-white, blue-green veins White
Forms 13 to 26 pounds Rectangles, immersed in chilled water
Age 2 to 3 months Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk