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Gorgonzola Cheese vs Wensleydale Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed 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, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. 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, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Wensleydale Cheese is not provided.

Gorgonzola Cheese Wensleydale Cheese
Country of Origin Italy United Kingdom
Specific Origin Lombardy, Piedmont Yorkshire Dales
Certification PDO (1996)
Milk Type Cow’s milk Cow’s milk
Milk Treatment Pasteurized Pressed
Rind None
Texture Soft to crumbly Firm and crumbly
Flavor Sweet to savory Fresh, lemony tang
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Colors Straw-white, blue-green veins Creamy white
Forms 13 to 26 pounds
Age 2 to 3 months 1 to 4 months old