Gorgonzola Cheese vs Robiola Cheese

Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

What Is Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

What Is Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

What's the Difference Between Gorgonzola Cheese and Robiola Cheese?

• Milk type: Gorgonzola Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Gorgonzola Cheese (Soft to crumbly), Robiola Cheese (soft-ripened, creamy)
• Rind: Gorgonzola Cheese (None), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Gorgonzola Cheese (Sweet to savory), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Gorgonzola Cheese Taste Like Robiola Cheese?

Gorgonzola Cheese reads as sweet to savory, while Robiola Cheese brings tangy, mildly sour character. On the nose, Gorgonzola Cheese offers nutty, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Gorgonzola Cheese for Robiola Cheese?

Gorgonzola Cheese can stand in for Robiola 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-ripened, creamy. Flavor-wise, Gorgonzola Cheese reads as sweet to savory while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Gorgonzola Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Gorgonzola Cheese suits recipes that want sweet to savory notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Gorgonzola Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Gorgonzola Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Gorgonzola Cheese similar to Robiola Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Gorgonzola Cheese for Robiola Cheese?

You can, but expect a shift in richness and milk character.

Does Gorgonzola Cheese taste like Robiola Cheese?

Gorgonzola Cheese reads as sweet to savory, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Gorgonzola Cheese leans nutty, and Robiola Cheese is closer to mild, no ammonia.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Gorgonzola Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Cheese is soft to crumbly, while Robiola Cheese is soft-ripened, creamy.