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Gorgonzola Cheese vs Roquefort Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Gorgonzola Cheese's flavor profile is characterized by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. The aroma is not specified.. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. Similarly, Roquefort Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

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 Raw
Rind None
Texture Soft to crumbly Moist, very creamy
Flavor Sweet to savory Mild to strong
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Buttercream smooth to salty and sharp
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 Animal