Gorgonzola vs. blue cheese: Which one’s better? While neither option is a widespread favorite among casual buyers, these cheeses have enough fans to ensure they’re steady sellers. Here’s what you should know about these cheeses.
Gorgonzola vs. Blue Cheese: The Facts
Gorgonzola and blue cheese are closely related products, both featuring veins of blue mold that give them a distinctive flavor and appearance.
| Attribute | Blue Cheese | Gorgonzola |
| Type of Milk | Cow, Goat, or Sheep | (Usually) Cow’s |
| Flavor | Acidic, Saltier | Milder, although still strong |
| Texture | Firmer, slightly crumbly | Softer, usually smoother |
| Origin | Worldwide | Specific locations in Italy |
What Is Gorgonzola
What is Gorgonzola cheese, you ask? Gorgonzola is an ancient style of making cheese – so old that we aren’t entirely sure of its origins. However, the popular theory holds that Gorgonzola comes from a town with the same name located near Milan, Italy.
The area has been popular with cheese-making for centuries thanks to local natural caves where the cool average temperatures are ideal for aging cheese.
Today, real Gorgonzola cheese is a specialty product, complete with an entire industry group dedicated to it. Genuine Gorgonzola has the DOP mark, which translates to Protected Designation of Origin. Cheeses produced outside Italy’s traditional region don’t technically qualify as Gorgonzola, even if the manufacturer wants you to think otherwise.
Is Gorgonzola Blue Cheese
Yes. Gorgonzola is a specific type of blue cheese, easily identified by the distinctive blue veins of mold that go through it. We’ll discuss blue cheese, in general, later in this article. For now, the main thing to remember is that Gorgonzola is one type of blue cheese, but others exist.
What Does Gorgonzola Cheese Taste Like
Gorgonzola’s flavor varies slightly depending on the production method. However, it usually tastes salty and creamy, especially when still young. Older versions of this cheese tend to have a sharper and more obvious bite of flavor.
Gorgonzola is generally milder than other blue cheeses, even after aging. It’s traditionally made with cow’s milk, although rare local versions may use goat’s milk or sheep’s milk instead. Most people prefer the creamy cow milk version, making that the dominating type found on the market.
Is Gorgonzola Healthy
Yes. Gorgonzola is a surprisingly healthy cheese, offering about 6.1 grams of protein per 1-ounce serving. It also has about 8.1 grams of fat, which isn’t too high. Most standards rate Gorgonzola as a nutrient-dense food, which means you can get many health benefits from a comparatively small amount of it.
Gorgonzola has a good amount of calcium, though only about 12% of the recommended daily amount per serving. However, its impressive amount of protein makes it an ideal choice for vegetarian diets, as milk proteins contain all necessary amino acids.
Is Gorgonzola Safe During Pregnancy
Can you eat Gorgonzola when pregnant, you ask?
In general, you should not eat Gorgonzola while pregnant. It may be safe to eat if you thoroughly cook it, but experts recommend avoiding soft cheeses like Gorgonzola while pregnant because of an increased risk of listeriosis.
Listeriosis is an unfortunately common infection in pregnant women, occurring at a significantly higher rate there than in the general population. Although not overly dangerous to a mother, listeriosis can be fatal to fetuses.
Hard and semi-soft cheeses are generally safe during pregnancy, but fully soft options like Gorgonzola are not.
What Is the Difference Between Gorgonzola and Blue Cheese
Is Gorgonzola the same as blue cheese? While they share many similarities, there are a few important differences between them.
Gorgonzola is almost always made exclusively with cow’s milk, while a regular blue cheese may involve cow’s, goat’s, or sheep’s milk.
Gorgonzola tastes milder than other blue cheeses, and it has an even softer texture than its relatives. Note that milder isn’t the same thing as mild overall. Most blue cheeses have a strong flavor, so Gorgonzola is still stronger than some other options you might see on the market.
Finally, blue cheeses can come from all over the world, but authentic Gorgonzola is always from a small part of Italy. That means real Gorgonzola has exacting quality standards and ensures you’re always getting a good product.
What Is Blue Cheese
Blue cheese is any form of cheese ripened with the cultivation of Penicillium, the same mold fungi used for creating the famed antibiotic penicillin.
As its value in medicine indicates, this mold is edible and broadly safe to eat in cheese. Penicillium does not produce toxins the way that other molds do.
Is Blue Cheese Mold
No. It’s more accurate to say that blue cheese contains mold, but it is not entirely mold. The mold is usually a relatively small percentage of the cheese’s total volume, but it has enough flavor to give blue cheese its distinctive taste.
The mold within a blue cheese is often known as marbling, and it can vary significantly through manufacturing processes. Some blue cheeses have long vertical stripes of mold, while others have dense ripples that can resemble fat found in meat.
Softer and solid blue cheese usually has straighter veins of mold, while semi-firm and crumbly blue cheese has much more aggressive marbling.
The mold within blue cheese does not continue growing while it’s in your fridge, so what you see is what you’re going to get when you buy it. The mold needs a properly balanced acidity, which isn’t available when the cheese is too young. However, it also needs nutrients from the cheese, which it will consume as the cheese ages.
Cheesemakers deliberately stop the growth process by moving the aging cheese to cooler areas for the rest of their aging, ensuring the mold doesn’t completely consume the cheese.
How To Make Blue Cheese Dressing
There are many ways to make blue cheese dressings. If you’re looking for something a little more solid, some interesting hemp seed recipes using blue cheese are available.
For a simple dressing recipe, mix 1/4 cup each of sour cream and mayonnaise with two ounces of crumbled blue cheese. You can add small amounts of parsley or fresh lemon juice for flavor, a pinch of salt and pepper, and optionally some milk to thin the dressing if it’s too thick for you.
Is Blue Cheese Good for You
Blue cheese is relatively healthy for a cheese product. It’s high in calcium, with most varieties of blue cheese offering at least 150mg of calcium in each one-ounce serving. This is about 15% of the minimum daily value experts recommend.
Blue cheese may help reduce abdominal fat and improve overall gut health. A specific compound in blue cheese, spermidine, is also thought to help delay aging and protect cardiovascular health.
However, blue cheese is also somewhat salty and fatty. This is acceptable in a good diet, but you’ll need to watch what else you’re eating.
How Is Blue Cheese Made
Blue cheese’s manufacturing process is well-documented, being hundreds of years old and essentially mastered to ensure consistent quality. Most blue cheeses originate in France and Italy, but it’s also possible to cultivate them in many other areas.
The modern production process starts by pasteurizing milk (cow’s, goat’s, or sheep’s), which uses heat to help destroy any pathogens in the milk. Blue cheese involves deliberately growing mold, so it’s even more important than usual to prevent contamination from other types of stores. Some versions use raw, unpasteurized milk, though.
Once the milk is ready to go, cheesemakers will add a starter culture to it. This helps convert the lactose within the milk into lactic acid, which starts solidifying the cheese. Blue cheese is traditionally soft to semi-firm, so it’s important to avoid making it too solid.
After it’s solid enough, cheesemakers add rennet to the mix. Rennet is a vital part of most cheesemaking processes and helps finalize the creation of a solid mass. The solid cheese here is easy to form into wheels.
All of this is standard for cheesemaking, but it’s at this point the process starts to differ. Once the wheels are ready, cheesemakers add their mold of choice by sprinkling it over the cheese. Salting comes immediately after, which helps prevent spoilage but also gives blue cheese a distinctly saltier taste.
The cheese ages for 2-3 months, but early in this process, cheesemakers will pierce it with stainless steel rods. This makes it much easier for the mold to grow down into the cheese and is why it tends to grow down in straight lines.
Other steps of the process may vary depending on the type of cheese. Different techniques produce different cheeses, so every blue cheese sold around the world has a unique, distinct flavor.
It’s possible to create blue cheese at home. Many companies sell kits that can let you make cheese, including spore packs for the mold to help ensure it grows. However, you’ll need to manage the environment to ensure it’s safe to eat, and that can be challenging without specialist equipment.
Can Dogs Eat Blue Cheese
No. Blue cheese often creates a chemical known as roquefortine C as it ages, which is toxic to dogs. This substance may not be present in new cheese, but if dogs find old cheese in the trash, it could make them sick.
The best way to avoid this issue is by not letting them eat blue cheese at all. For that matter, most cheeses are bad for dogs, although cottage cheese without added dairy products may be suitable for dogs recovering from illness.
Dogs tend to like cheese even though it’s unhealthy for them, so you can use small amounts to camouflage medication if needed. Regardless, the best option is to talk to your vet before giving a dog any cheese.
Can You Eat Blue Cheese While Pregnant
No, you should not eat blue cheese while pregnant. Like Gorgonzola, blue cheese is usually too moist and soft to eat safely while pregnant. It’s not necessarily risky to have a small amount, especially if it’s in a processed product like store-bought dressing, but we recommend being as safe as possible.
Does Blue Cheese Go Bad
Yes. Like all cheeses, blue cheese can go bad. The specific variety of penicillium used in cheese is different from the one that makes the antibiotic. So the penicillium doesn’t naturally kill other varieties of mold that can grow near it.
Blue cheese can have a pungent odor, to begin with, so it’s best to get familiar with how it smells normally. That will make it significantly easier to tell if your cheese goes bad later.
Most blue cheese will last at least three weeks after opening, and it has a shelf life of somewhere between one to six months. The packaging should clearly label how long the manufacturer expects it to stay good. Avoid any blue cheese that doesn’t have a clear Use By date.
Solid chunks of blue cheese tend to last longer than crumbles. Crumbles have much more room for airflow, which significantly reduces their shelf life in comparison to other options.
What Does Blue Cheese Taste Like
The flavor of blue cheese depends heavily on the mold used to cultivate it. The most common choice for blue cheese is Penicillium roqueforti, which people often describe as being spicy, sour, or peppery. Blue cheese has a stronger flavor than Gorgonzola, so you’ll notice the difference.
Some cheesemakers also use penicillium glaucum, a similar blue mold. This strain is significantly milder in flavor, with some describing it as similar to chocolate or toasted hazelnuts. Manufacturers may not always label their cheese with the type of mold they use, so consider contacting them directly to find out if they make anything with p. glaucum.
However, a bad or poorly-made blue cheese may taste like vomit. That’s right, vomit. The culprit in these cases is butyric acid, which the body creates in the stomach. Butyric acid has a famously unpleasant and rancid odor, so blue cheese that goes too far in production may be hard to stomach.
Can You Freeze Blue Cheese
Freezing blue cheese is a complex process. It is possible to do well, but it may take some practice to do it correctly. Here’s how to do it right.
Start by cutting the cheese into smaller pieces based on how much you expect to use at a time. This makes it significantly easier to thaw and use. Leaving it in one block may negatively affect your cheese when you thaw it.
This is easier to do with a more solid version of blue cheese, but more difficult with versions that are already crumbly and prone to falling apart. If you bought one of those, consider eating it faster.
Once you have your cheese in appropriately-sized chunks, wrap them in a double layer of plastic wrap. One layer isn’t quite enough for the freezer. A double layer will be much more effective at keeping away both freezer burn and other flavors.
Place all of your wrapped pieces of cheese in a thick freezer bag or similar appropriate container, then squeeze all the air out. Having less air will significantly extend the lifespan of the cheese.
Use the cheese within two months of freezing for the best results.
To thaw blue cheese, remove it from the freezer and put it in the fridge for at least several hours. Once it’s done thawing, let it sit at room temperature for about half an hour. This will ensure it has time to develop a better flavor before eating it.
Use thawed blue cheese within two days of taking it out of the freezer, and do not refreeze it.
Does Blue Cheese Have Mold
Yes. All blue cheese has mold by definition because it’s a required part of the production process. If you don’t see mold on the inside of the cheese, it can’t be blue cheese.
Is Blue Cheese Dressing Keto
Most types of blue cheese dressing are acceptable for a keto diet. Blue cheese itself is keto-approved, with minimal carbs and enough fats for energy. However, some additives in the dressing may stop it from being Keto-friendly, so the only way to evaluate this is on a case-by-case basis.
Is Kraft Blue Cheese Dressing Keto
No. Kraft’s blue cheese dressings are a poor choice for Keto diets. These dressings typically have too many carbs and too much sugar to help you stay in ketosis. Kraft’s dressing also has soybean oil and propylene glycol. Both are bad for Keto-focused diets.
If you can find them, Toby’s and Pigtale Twist sell especially Keto-friendly dressings. Athenos, 365, Tessamae’s, Marie’s, and Walden Farms aren’t quite as Keto-friendly and have at least one bad ingredient, but it’s possible to manage keto with them.
Is Blue Cheese Gluten-free
Another question in the Gorgonzola vs. blue cheese debate is simple: are either of these cheeses gluten-free?
Most blue cheeses are functionally gluten-free all by themselves, rarely containing more than about 20 ppm of gluten. However, the mold spores may be grown on bread, which exposes them to gluten. Some manufacturers make a point of growing mold spores through other methods, making them an even better choice for gluten-free diets.
Is Blue Cheese Pasteurized
Some blue cheese is made with pasteurized milk. Any dairy products that aren’t pasteurized at some point in their creation must be labeled as such in the United States. Pasteurized blue cheese is generally safer.
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FAQs
Flavor Profile: Gorgonzola vs. Blue Cheese? ›
When it comes to taste, blue cheese usually has a saltier flavor profile, while gorgonzola has a more pungent, tangy taste. The type of milk used also plays a role in the flavor of the cheese.
What is the taste difference between Gorgonzola and blue cheese? ›Gorgonzola tastes milder than other blue cheeses, and it has an even softer texture than its relatives. Note that milder isn't the same thing as mild overall. Most blue cheeses have a strong flavor, so Gorgonzola is still stronger than some other options you might see on the market.
What is the flavor profile of Gorgonzola cheese? ›Gorgonzola tastes like a rustic barnyard nestled in a field of lush, green grass. While that might sound crazy, you'll know what we mean once you try it. This blue cheese is full-flavored, salty, and earthy. Depending on how long it's aged, the texture can range from creamy and soft to semi-firm and crumbly.
Is Gorgonzola a strong tasting cheese? ›This cow's milk cheese is rich and creamy with a savory, slightly pungent flavor. Gorgonzola is aged for 2 to 3 months and sometimes up to 6 months. When aged over 6 months, the flavor and aroma can be quite strong, sometimes even stinky.
What is the flavor profile of blue cheese? ›Most blue cheeses will taste salty, bright, and a bit funky or earthy. Unlike a mild cheese such as Colby, blue has a flavor that likes to be front-and-center in any dish or pairing. There's no mistaking the taste of blue!
Can you substitute blue cheese for Gorgonzola? ›Given that gorgonzola is a blue mold cheese, it's a safe bet that you can replace it with another blue cheese. Among the many blue cheeses out there, a great substitute is Bleu d'Auvergne. With a slight spiciness to it, it gives you just what you need.
Is Gorgonzola an acquired taste? ›Gorgonzola cheese can be an acquired taste. The Italian blue-veined cheese has a sharp, nutty flavour.
Is Gorgonzola or blue cheese more pungent? ›When it comes to taste, blue cheese usually has a saltier flavor profile, while gorgonzola has a more pungent, tangy taste. The type of milk used also plays a role in the flavor of the cheese. Blue cheese is usually made from unskimmed cow's milk, while gorgonzola is made from a mixture of cow's and goat's milk.
What is the most flavorful blue cheese? ›1. Roquefort: Roquefort, one of the first blue cheeses, is made from ewe's milk and has the strongest smell and flavor of all the blue cheeses.
What's the difference between Gorgonzola and Bleu? ›Bleu cheese can be made from cow's, sheep's, or goat's milk; has a sharper bite; and is more hard and crumbly. Gorgonzola is made primarily from cow's milk, is milder in taste, and softer in texture.
What cheese is most similar to Gorgonzola? ›
Another blue mold cheese named after its place of origin is Roquefort, made from sheep's milk. Tangy, crumbly and with a unique marbling, this cheese closely resembles its Italian counterpart. Aromatic and pungent, Roquefort holds its own when used as a substitute for Gorgonzola.
Should Gorgonzola taste bitter? ›Gorgonzola shares many of the traits seen in similar cheeses from other culinary cultures, with the level of intensity and sharpness often being the strongest difference. Gentle, rich and smooth, Creamy Blue is graced by tones of mild bitterness followed by a soothing finish.
Can I eat Gorgonzola if allergic to penicillin? ›According to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin. Therefore, it is generally safe for people with penicillin allergies to eat blue cheese, as long as the cheese has not spoiled.
Which is better Roquefort or Gorgonzola? ›Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. See our collection of Cheese Recipes for more ideas on cooking with different types of cheeses.
Which is the mildest blue cheese? ›Mildest Blue Cheeses
Gorgonzola and Danish Blue will have the mildest flavors.
As the blue veins develop they enhance the flavour of the cheese. Penicillium roqueforti itself (and the enzymes it releases) aggressively breaks down the fat and protein in the cheese to give the texture, flavour and aroma associated with blue cheese: sharp, strong and piquant.
What tastes similar to blue cheese? ›Feta cheese is a great substitute. It has a tangy flavor but is milder than traditional blue cheese, and is a little saltier but will work. Feta is a good substitute for cheese boards, dressings, salads, and pasta dishes.
What are the 2 types of Gorgonzola? ›Here in the States, there are two types of Gorgonzola that are generally available – Dolce and Piccante. The former is sweet, milky, creamy with hints of spice. The latter is more aged – generally a year or more – and, as a result, is more piquant, firmer and crumblier.
What is the best way to eat Gorgonzola cheese? ›Salad, pasta, polenta, and risotto are excellent ways to showcase Gorgonzola cheese. In sauces: Gorgonzola mixes well with other types of creamy dairy to make a sauce. Try mixing it with mascarpone cheese, heavy cream, and even a little Parmesan cheese for a rich sauce perfect for pouring over a piece of filet mignon.
What is the difference between blue cheese Roquefort and Gorgonzola? ›Blue cheese can be made from different types of milk and each will have a distinctive flavor. The popular French blue made from sheep's milk is called Roquefort. Italian Gorgonzola is made from cow's milk.
Is Gorgonzola good for your gut? ›
A: Yes, Gorgonzola is a probiotic as the manufacturing process involves the formation of yoghurt (curd), which is a probiotic. It contains healthy bacteria that make it probiotic and help promote healthy digestion.
Why does Gorgonzola make my mouth tingle? ›Have you ever had a burning mouth or itchy tongue after eating a piece of cheese? You may very well have encountered high amounts of histamine! Histamine is a naturally occurring chemical compound that serves some crucial roles in the body: blood pressure control, cell growth, and many others.
Is Gorgonzola hard to digest? ›A correctly cured Gorgonzola DOP only contains traces or extremely reduced quantities of lactose, hence the reason why it is a typically well tolerated cheese also by those who have difficulties in digesting this sugar.
What is the super stinky blue cheese? ›Roquefort
Most blue cheese has a noticeably pungent aroma, but Roquefort, a raw sheep's milk cheese from France, is widely considered the most extreme. Unlike the majority of smelly cheeses, blue cheese is injected with mold, which creates its even blue veining and extends its odor well past the rind.
If you've read anything about stinky cheese, you may know that a particular French cheese from Burgundy, Epoisse de Bourgogne, usually gets top marks for being the smelliest cheese in the world. Aged for six weeks in brine and brandy, it's so pungent that it's banned on French public transport.
How stinky is Gorgonzola cheese? ›Gorgonzola, Italy
They've been making this blue cheese from full-fat cow's milk in the Gorgonzola area of Lombardy since the ninth century AD, and it certainly smells like it's been rotting for over a thousand years.
A Guide to Roquefort Cheese: The So-Called King of Blue Cheese.
What is the best cheese in the world? ›Le Gruyère AOP surchoix, a matured cheese made from raw cow's milk that is full-bodied with a slightly crumbly texture, was named winner of the 2022 edition of the World Cheese Awards in Wales. The Le Gruyère AOP surchoix was entered by Swiss cheesemaker Vorderfultigen and affineur — or "refiner" — Gourmino.
What is a really good blue cheese? ›If you're looking for something crumbly, for a salad or blue cheese dressing, consider Cashel, a Danish blue, Maytag, Rogue Creamery's signature blue or Roquefort. For a creamy, meltable blue, for burgers or pasta or stirred into a soup, try Cambozola, Fourme d'Ambert, Stilton or Gorgonzola Dolce.
What is the blue mold on Gorgonzola? ›Penicillium roqueforti is a blue-greenish mold forming veins throughout the cheese body. Cheese blocks are made by including spores of the mold in milk.
Why is Gorgonzola called Gorgonzola? ›
'Gorgonzola' PDO, one of the most known Italian cheeses in the world, takes its name from the Italian city of Gorgonzola, located in the region of Lombardy and generally considered its birthplace.
What Italian cheese tastes like blue cheese? ›Original Gorgonzola DOP cheese: the Italian sweet and spicy cheese with blue-green veins and unique taste.
What is soft Gorgonzola called? ›There are two types of Gorgonzola – Dolce (sweet) and Piccante (spicy) – ours is a dolce meaning it is extremely soft and creamy to the extent that when it is produced it is encircled with a wooden belt to prevent the cheese from collapsing into itself.
Is Gorgonzola similar to Brie? ›Young gorgonzola is creamy and Brie-like in texture; as the cheese ages, it becomes harder and crumbly. All gorgonzola is wonderfully garlicky and peppery.
What Flavour goes with Gorgonzola? ›Spicy Gorgonzola cheese is particularly good with fresh fruit (figs, pears, apples, kiwis, strawberries) or dry fruit, but mainly with jams and marmalades, mixed fruit or chestnut or fig mustards, and vegetable sauces (red onion sauce).
Does Gorgonzola need to be refrigerated? ›Gorgonzola cheese should be preserved with care to keep pleasant its aromas and tastes, but always in the fridge. Many people do not keep Gorgonzola in the cheese container, as they are afraid that its typical smell may be transferred to other cheese.
Can you eat Gorgonzola uncooked? ›Despite salads being a healthy pregnancy option, Gorgonzola cheese in a salad is not a safe way to eat gorgonzola as the cheese usually has not been cooked to a high temperature and is often served cold.
Is Gorgonzola inflammatory? ›Anti-Inflammatory Powers – Blue cheeses, including Gorgonzola, are loaded with inflammation reducing capabilities. Inflammation often begins in the gut and then continues on a havoc-wreaking rampage throughout the body (and brain).
Is Gorgonzola cheese high in histamine? ›Gorgonzola cheese is high histamine. Every person has unique dietary triggers. Your reaction to gorgonzola may be different than someone else's. Test your individual tolerance to ingredients carefully and then keep track of them with the Fig app.
What cheese has the most penicillin? ›The blue veins running through Stilton cheese comes from the same group of molds that produced the first antibiotic. The antibiotic penicillin is made from the fungus Penicillium chrysogenum. Stilton and most other blue cheeses do use Penicillium mould to create the blue veins, but they use a different strain (P.
What is the tastiest cheese known to man? ›
- Camembert du Bocage French Cheese. ...
- Brillat Savarin Fresh French Cheese. ...
- French White Winter Truffle Butter Roll. ...
- Parmigiano Reggiano DOP Italian Cheese, Aged 24 Months. ...
- Perlagrigia Italian Truffle Cheese. ...
- Cabrales DOP Blue Spanish Cheese. ...
- Out of Stock. ...
- Out of Stock. Petit Basque French Sheep Cheese.
distinctive Parmigiano Reggiano marks. Known as the “King of Cheeses”, Parmesan, or Parmigiano Reggiano was first produced by Benedictine and Cistercian monks a thousand years ago.
What is blue cheese without mold? ›Stilton is another world-famous blue cheese…or at least Blue Stilton is. (White Stilton, a lesser-known cheese made without the mold, is creamy, open-textured, and used for blending with fruits to make dessert cheeses.)
Which is better Gorgonzola or feta cheese? ›While feta cheese still offers nutritional value like calcium and protein, it's also high in saturated fat and sodium, so you should consume it in moderation. It does, however, have less saturated fat than gorgonzola, making it a healthier option.
Is crumbled blue cheese the same as Gorgonzola? ›A cheese simply labeled "blue" will typically be more intense-tasting, saltier and less creamy than Gorgonzola, but you can usually substitute one for the other in most recipes, and they both work beautifully on cheese boards.
How many people don t like blue cheese? ›The article goes on to claim that as much as 34% of people asked say they can't stand cheeses of the broad group that includes British Stilton, French Roquefort and Spanish Valdeon. Cheese taxonomists refer to this group as the “blue veined cheeses.” Sounds a bit like a health condition.
Do Italians make blue cheese? ›Gorgonzola is indisputably Italy's most well-known blue cheese, and it's been made since the 11th century in the town that gives the cheese its name.
Why do people eat blue cheese? ›Blue cheese is a great source of protein. Researchers also believe that the fat in certain dairy products, such as blue cheese, may have a neutral or even positive effect on cardiovascular health. Blue cheese is also an excellent source of: Calcium.
What are the cons of blue cheese? ›Blue cheese is high in both fat and salt, but it is also high in vitamins and minerals such as calcium and vitamin B12. Because it contains high levels of sodium, calories, and fat, excessive consumption of blue cheese can be harmful. This can lead to weight gain, an increased risk of heart disease, and allergies.
Does blue cheese get better with age? ›Cheese aging brings out certain flavors and textures in cheese that only time and more time can create. During the cheese aging process, bloomy cheeses blossom, blue cheese gets its funk on, alpine-style cheeses find their holes, and parmesan develops its crystalline crunch and crumbly texture.
Is gorgonzola a good substitute for blue cheese? ›
Gorgonzola tastes milder than other blue cheeses, and it has an even softer texture than its relatives. Note that milder isn't the same thing as mild overall. Most blue cheeses have a strong flavor, so Gorgonzola is still stronger than some other options you might see on the market.
Can you use gorgonzola instead of blue cheese? ›Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.
What blue cheese has a sharp and salty taste? ›Roquefort is made with unpasteurized sheep milk. It's a semi-hard and crumbly but creamy cheese with dark white paste and bright blue-green veins. It has one of the most pungent smells among blue cheese varieties, along with a sharp, highly salty, and acidic taste.
What is the closest blue cheese to Gorgonzola? ›Another blue mould cheese named after its place of origin is Roquefort, made from sheep's milk. Tangy, crumbly and with a unique marbling, this cheese closely resembles its Italian counterpart. Aromatic and pungent, Roquefort holds its own when used as a substitute for Gorgonzola.
Is there a big difference between Gorgonzola and blue cheese? ›Blue cheese is a general category of cheeses that can be made with different kinds of milk, like cow, goat and sheep, while gorgonzola is a specific variety within that category made with cow's milk. While no two blue cheeses are the same, gorgonzola is typically softer and milder than other blue cheeses.
How do Italians eat Gorgonzola? ›Gorgonzola is commonly eaten by itself, usually spread on bread. The aged variety (Piccante) is sometimes paired with honey to counterbalance its intense body.
Can you eat the rind on Gorgonzola cheese? ›Can You Eat the Rind? Gorgonzola has a thin rind which is made by washing the wheels with saltwater during the aging process, and it it is completely edible.
What other cheese does Gorgonzola taste like? ›Bleu d'Auvergne is similar to Roquefort but is made with cow's milk rather than ewe's milk. While this cheese is also French rather than Italian, its flavor is nearly as strong as that of Gorgonzola.
Is Gorgonzola the best cheese? ›“Gorgonzola is very rich in vitamin B2, B6, B12, which are extremely important for the nervous system and the immune system”. For these reasons, Gorgonzola is known and loved all over the world, as well as being the third most important Italian cow milk DOP cheese.
What is the best cheese for stomach problems? ›- Mozzarella (Italian-style)
- Parmesan.
- Pecorino.
- Quark Cheese.
- Queso Fresco.
- Ricotta.
- Soy Cheese.
- Swiss Cheese.
What is the best cheese to not upset your stomach? ›
Make Better Cheese Choices
Hard, aged cheeses like Swiss, parmesan, and cheddars are lower in lactose. Other low-lactose cheese options include cottage cheese or feta cheese made from goat or sheep's milk.
Gorgonzola cheese can be an acquired taste. The Italian blue-veined cheese has a sharp, nutty flavour.
Can people with penicillin allergy eat gorgonzola? ›According to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin. Therefore, it is generally safe for people with penicillin allergies to eat blue cheese, as long as the cheese has not spoiled.
Is Gorgonzola OK for IBS? ›FODMAP info: As with all blue cheeses, Gorgonzola is very low in lactose. Its lactose content is usually always lower than 0.5% and very often close to 0. It's good for us!
Why is Gorgonzola so good? ›A: Gorgonzola is extremely rich in vitamin B2, B6, and B12, which are very important for the nervous and immune systems. In addition, the high calcium and protein content in Gorgonzola cheese makes it beneficial to the heart and the bones.
What cheese is similar in taste to blue cheese? ›Best Substitutes For Blue Cheese
Feta cheese is a great substitute. It has a tangy flavor but is milder than traditional blue cheese, and is a little saltier but will work. Feta is a good substitute for cheese boards, dressings, salads, and pasta dishes.
Roquefort: Cheese makers use the same mold—Penicillium roqueforti—to craft Roquefort that they use to make Gorgonzola, but Roquefort cheese is a blue cheese from France, with no rind, a good crumble, and a very tangy taste. 4. Stilton: Stilton originates in England and is on the softer side, yet still crumbly.
What are the 4 Italian cheeses? ›The most popular Italian cheeses include mozzarella, parmigiano reggiano, gorgonzola and ricotta. Some of these cheeses work best slathered on crusty Italian bread as appetizers, while others are integral parts of main courses, pasta toppers, or even desserts!
Which is healthier blue cheese or Gorgonzola? ›1 ounce (28g) of bleu cheese contains 100 calories, 8.1g of fat, 395mg of sodium, 0.7g of carbohydrate and 6.06g of protein. It also contains 5.3g of saturated fat. 1 ounce (28 g) of gorgonzola contains 100 calories, 9g of fat, 375mg of sodium, 1g of carbohydrate and 6g of protein. It contains 5.3g saturated fat.
Is Gorgonzola cheese anti inflammatory? ›Anti-Inflammatory
A protein fraction found in the blue-veined Gorgonzola has been shown to decrease inflammation. It is also said that the longer the cheese ages, the more beneficial the anti-inflammatory properties are.
Which is milder gorgonzola or bleu cheese? ›
Bleu cheese can be made from cow's, sheep's, or goat's milk; has a sharper bite; and is more hard and crumbly. Gorgonzola is made primarily from cow's milk, is milder in taste, and softer in texture.
What is the stinky blue cheese called? ›Roquefort is made with unpasteurized sheep milk. It's a semi-hard and crumbly but creamy cheese with dark white paste and bright blue-green veins. It has one of the most pungent smells among blue cheese varieties, along with a sharp, highly salty, and acidic taste.