Gorgonzola Cheese vs Parmigiano Reggiano Cheese

Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

What Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Gorgonzola Cheese and Parmigiano Reggiano Cheese?

• Milk treatment: Gorgonzola Cheese (pasteurized), Parmigiano Reggiano Cheese (Raw)
• Texture: Gorgonzola Cheese (Soft to crumbly), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Gorgonzola Cheese (None), Parmigiano Reggiano Cheese (Hard)
• Aging: Gorgonzola Cheese (2 to 3 months), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Gorgonzola Cheese (Sweet to savory), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Gorgonzola Cheese Taste Like Parmigiano Reggiano Cheese?

Gorgonzola Cheese reads as sweet to savory, while Parmigiano Reggiano Cheese brings umami character. On the nose, Gorgonzola Cheese offers nutty, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Gorgonzola Cheese at 2 to 3 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Gorgonzola Cheese for Parmigiano Reggiano Cheese?

In most recipes, Gorgonzola Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft to crumbly bite and body where the recipe calls for grainy, flaky. Flavor-wise, Gorgonzola Cheese reads as sweet to savory while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Gorgonzola Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to crumbly cheese, go with Gorgonzola Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Gorgonzola Cheese suits recipes that want sweet to savory notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Gorgonzola Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Gorgonzola Cheese is typically aged 2 to 3 months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Gorgonzola Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Gorgonzola Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Gorgonzola Cheese taste like Parmigiano Reggiano Cheese?

Gorgonzola Cheese reads as sweet to savory, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Gorgonzola Cheese leans nutty, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

What is Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Gorgonzola Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Cheese is soft to crumbly, while Parmigiano Reggiano Cheese is grainy, flaky.