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Gorgonzola Cheese vs Roquefort Cheese
Gorgonzola Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Roquefort Cheese, including:
- "What is the difference between Gorgonzola Cheese and Roquefort Cheese?"
- "Is Gorgonzola Cheese and Roquefort Cheese the same?"
- "How does Gorgonzola Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Roquefort Cheese?"
- "Is Gorgonzola Cheese or Roquefort 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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Gorgonzola Cheese comes from Italy. Roquefort Cheese originated from France.
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). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
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 . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Gorgonzola Cheese's rind is described as none . Roquefort Cheese uses animal rennet.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Roquefort | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | Bordeaux |
| Other Good Pairings | Bresaola | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Gorgonzola and Roquefort pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Lombardy, Piedmont | Roquefort-Sur-Soulzon, South Of France |
| Certification | PDO (1996) | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Fat Content | 25-35% | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft to crumbly | Moist, very creamy |
| Taste | Sweet to savory | Mild to strong |
| Aroma | Nutty | Sweet |
| Colors | Straw-white, blue-green veins | Blue-veined |
| Forms | 13 to 26 pounds | Wheels, wrapped in impermeable foil |
| Age | 2 to 3 months | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
