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Gorgonzola Cheese vs Parmigiano Reggiano Cheese
Gorgonzola Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Gorgonzola Cheese and Parmigiano Reggiano Cheese?"
- "Is Gorgonzola Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Gorgonzola Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Gorgonzola Cheese or Parmigiano Reggiano Cheese better?"
Gorgonzola Cheese Overview
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 Overview
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
Country of Origin
Gorgonzola Cheese comes from Italy. Parmigiano Reggiano Cheese originated from Italy.
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 Cheese has a fat content of 25-35%. 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".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Parmigiano Reggiano Cheese has a umami taste. 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.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Parmigiano Reggiano is ranked #91 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Bresaola | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Gorgonzola and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| 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 | 25-35% | Minimum 32% |
| Rind | None | Hard |
| Texture | Soft to crumbly | Grainy, flaky |
| Taste | Sweet to savory | Umami |
| Aroma | Nutty | 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 | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
