All Comparisons

Gorgonzola Cheese vs Parmigiano Reggiano Cheese

Gorgonzola Cheese

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

Parmigiano Reggiano Cheese

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Gorgonzola Cheese has a PDO (1996). Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

Gorgonzola Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.

Composition and Texture

Gorgonzola's texture can be described as "soft to crumbly". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

Gorgonzola Cheese has a sweet to savory flavor. Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".

Appearance and Aging

Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.

Gorgonzola Cheese Parmigiano Reggiano Cheese
Country of Origin Italy Italy
Specific Origin Lombardy, Piedmont Emilia-Romagna region
Certification PDO (1996) PDO (1996)
Milk Type Cow’s milk Cow's milk
Milk Treatment Pasteurized Raw
Fat Content Minimum 32%
Rind None Hard
Texture Soft to crumbly Grainy, flaky
Flavor Sweet to savory Umami
Aroma Mild, Milky
Colors Straw-white, blue-green veins Straw or light straw
Forms 13 to 26 pounds Cylindrical, slightly convex sides
Age 2 to 3 months 12 to 36 months
Rennet Type Calf rennet
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