All Comparisons

Soft-Ripened Cheese vs Gorgonzola 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. Soft-Ripened is not a protected cheese. Gorgonzola Cheese has a PDO (1996).

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Gorgonzola Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

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 approximately 50-55%, contributing to the soft, spreadable texture.. Gorgonzola's texture can be described as "soft to crumbly".

Flavor and Aroma

Gorgonzola Cheese has a sweet to savory flavor.

Appearance and Aging

Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none .

Soft-Ripened Cheese Gorgonzola Cheese
Country of Origin Italy
Specific Origin Varied, with many coming from France. Lombardy, Piedmont
Certification None PDO (1996)
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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