All Comparisons

Gorgonzola Cheese vs Soft-Ripened Cheese

Comparing the Two Cheeses

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 .

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
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