Gorgonzola Cheese vs Soft-Ripened Cheese
Gorgonzola Cheese
Soft-Ripened Cheese
In this article, we’ll explore the answers to the most common questions about Gorgonzola Cheese and Soft-Ripened Cheese, including:
- "What is the difference between Gorgonzola Cheese and Soft-Ripened Cheese?"
- "Is Gorgonzola Cheese and Soft-Ripened Cheese the same?"
- "How does Gorgonzola Cheese compare to Soft-Ripened Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Soft-Ripened Cheese?"
- "Is Gorgonzola Cheese or Soft-Ripened Cheese better?"
Comparing the Two Cheeses
Ranking
Gorgonzola is ranked #18 out of 375 types.
Soft-Ripened is ranked #113 out of 375 types.
Country of Origin
Gorgonzola Cheese comes from Italy. Soft-Ripened Cheese originated from .
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). Soft-Ripened is not a protected cheese.
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Information on the milk type and treatment for Soft-Ripened Cheese is not available.
Composition and Texture
Gorgonzola's texture can be described as "soft to crumbly". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of none.
Flavor and Aroma
Gorgonzola Cheese has a sweet to savory flavor.
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 .
Rind and Rennet Type
Gorgonzola Cheese's rind is described as none .
Side-by-Side Comparison Table
Gorgonzola Cheese | Soft-Ripened Cheese | |
---|---|---|
Country of Origin | Italy | |
Specific Origin | Lombardy, Piedmont | Varied, with many coming from France. |
Certification | PDO (1996) | None |
Milk Type | Cow’s milk | |
Milk Treatment | Pasteurized | |
Fat Content | Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. | |
Moisture Content | Approximately 50-55%, contributing to the soft, spreadable texture. | |
Rind | None | |
Texture | Soft to crumbly | |
Flavor | Sweet to savory | |
Colors | Straw-white, blue-green veins | |
Forms | 13 to 26 pounds | |
Age | 2 to 3 months |