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Gorgonzola Cheese vs Provolone Cheese
Gorgonzola Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Provolone Cheese, including:
- "What is the difference between Gorgonzola Cheese and Provolone Cheese?"
- "Is Gorgonzola Cheese and Provolone Cheese the same?"
- "How does Gorgonzola Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Provolone Cheese?"
- "Is Gorgonzola Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Gorgonzola Cheese comes from Italy. Provolone 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). Provolone is not a protected cheese.
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Provolone Cheese is made with cow milk.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
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 . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Gorgonzola Cheese's rind is described as none .
Ranking
Gorgonzola is ranked #20 out of 996 types based on community views. Provolone is ranked #4 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Provolone | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | Pastrami, Salami |
| Other Good Pairings | Bresaola | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Gorgonzola and Provolone pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Lombardy, Piedmont | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Not Specified |
| Fat Content | 25-35% | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft to crumbly | Semi-hard, artisan |
| Taste | Sweet to savory | Tangy |
| Aroma | Nutty | Pleasant |
| Colors | Straw-white, blue-green veins | Pale yellow |
| Forms | 13 to 26 pounds | Not Specified |
| Age | 2 to 3 months | Not Specified |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a semi-hard, artisan consistency, Provolone might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
