Gorgonzola Cheese vs Provola dei Nebrodi Cheese
Gorgonzola Cheese
Provola dei Nebrodi Cheese
Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, while Provola dei Nebrodi Cheese is soft and compact and made from cow, goat, and sheep milk, originating in Italy.
What Is 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.
What Is Provola dei Nebrodi Cheese?
Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops a subtle smoky undertone that complements its milky taste.
What's the Difference Between Gorgonzola Cheese and Provola dei Nebrodi Cheese?
- Milk type: Gorgonzola Cheese (cow's milk), Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk)
- Milk treatment: Gorgonzola Cheese (pasteurized), Provola dei Nebrodi Cheese (Raw)
- Texture: Gorgonzola Cheese (Soft to crumbly), Provola dei Nebrodi Cheese (Soft and compact)
- Rind: Gorgonzola Cheese (None), Provola dei Nebrodi Cheese (Thin, straw-yellow to yellow-amber)
- Aging: Gorgonzola Cheese (2 to 3 months), Provola dei Nebrodi Cheese (1 to 4 months)
- Taste: Gorgonzola Cheese (Sweet to savory), Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged)
Side-by-Side Comparison
| Gorgonzola Cheese | Provola dei Nebrodi Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Lombardy, Piedmont | Northeastern Sicily, Area Of Floresta |
| Milk Type | Cow's milk | Cow's whole milk, sometimes with sheep's and/or goat's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft to crumbly | Soft and compact |
| Rind | None | Thin, straw-yellow to yellow-amber |
| Aging | 2 to 3 months | 1 to 4 months |
| Taste | Sweet to savory | Sweet and slightly sour when fresh, savory and strong when aged |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Gorgonzola Cheese | Provola dei Nebrodi Cheese | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | — |
| Other Good Pairings | Bresaola | — |
Which would you pick?
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Where to buy Gorgonzola Cheese and Provola dei Nebrodi Cheese
Gorgonzola Cheese
Provola dei Nebrodi Cheese
Taste Comparison: Does Gorgonzola Cheese Taste Like Provola dei Nebrodi Cheese?
Gorgonzola Cheese reads as sweet to savory, while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged character. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Provola dei Nebrodi Cheese leans toward warm milk, butter, fruit notes when fresh; savory and stronger when aged. Aging plays into this as well. Gorgonzola Cheese at 2 to 3 months develops a different profile than Provola dei Nebrodi Cheese at 1 to 4 months.
Can You Substitute Gorgonzola Cheese for Provola dei Nebrodi Cheese?
Gorgonzola Cheese can stand in for Provola dei Nebrodi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to crumbly bite and body where the recipe calls for soft and compact. Flavor-wise, Gorgonzola Cheese reads as sweet to savory while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged notes.
Which Is Better, Gorgonzola Cheese or Provola dei Nebrodi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to crumbly cheese, go with Gorgonzola Cheese. For a soft and compact profile, Provola dei Nebrodi Cheese is the better fit. Flavor-wise, Gorgonzola Cheese suits recipes that want sweet to savory notes, while Provola dei Nebrodi Cheese fits dishes calling for sweet and slightly sour when fresh, savory and strong when aged.
Frequently Asked Questions
Is Gorgonzola Cheese the same as Provola dei Nebrodi Cheese?
No, they're distinct cheeses. Gorgonzola Cheese is made from cow milk; Provola dei Nebrodi Cheese uses cow, goat, and sheep. Aging also differs: Gorgonzola Cheese is typically aged 2 to 3 months, Provola dei Nebrodi Cheese 1 to 4 months.
Is Gorgonzola Cheese similar to Provola dei Nebrodi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Gorgonzola Cheese for Provola dei Nebrodi Cheese?
You can, but expect a shift in richness and milk character.
Does Gorgonzola Cheese taste like Provola dei Nebrodi Cheese?
Gorgonzola Cheese reads as sweet to savory, while Provola dei Nebrodi Cheese is sweet and slightly sour when fresh, savory and strong when aged.
What is Gorgonzola Cheese made of?
Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.
What is Provola dei Nebrodi Cheese made of?
Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. It originates in Italy.
Which should I choose, Gorgonzola Cheese or Provola dei Nebrodi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Cheese is soft to crumbly, while Provola dei Nebrodi Cheese is soft and compact.
See full profiles: Gorgonzola Cheese and Provola dei Nebrodi Cheese.