Gorgonzola vs. Blue cheese: What is the difference between Blue cheese and Gorgonzola?

Gorgonzola and blue cheese are commonly mistaken for each other. There are a lot of similarities between the two. But, they are actually different. Find out what sets them apart and which one is better.
Gorgonzola vs. Blue cheese: 8 Key Differences, Pros & Cons, Similarities

Gorgonzola is a type of blue cheese made from cow’s milk. The mild flavor of Gorgonzola cheese makes it different from the other forms of blue cheese. Blue cheese is the type of cheese that has veins of blue molds. Blue cheese can be made with cow, goats, and sheep’s milk. And has a strong salty taste. The main difference between blue cheese and Gorgonzola is that Gorgonzola has a mild taste and soft texture compared to other blue cheese types.

Let’s take a closer look at Gorgonzola and Blue cheese:

TasteBlue cheese has a strong and salty taste, while Gorgonzola has a milder taste.
TextureGorgonzola is softer than other types of blue cheese
OdorBoth kinds of cheese have a strong, pungent smell

What is Blue cheese?

What is Blue cheese? Blue cheese is a term used for the type of cheese with veins of blue mold. This type of cheese can be made from cows, goats, and sheep's milk. Blue cheese first originated from France and Italy but soon became famous throughout the western world. There are many different varieties of blue cheese like Danablu, blue stilton, Roquefort, and Gorgonzola. These all varieties are different due to different textures, tastes, and the presence of blue, black, gray, and green veins of mold throughout the cheese.

Blue cheese is a term used for the type of cheese with veins of blue mold. This type of cheese can be made from cows, goats, and sheep’s milk. Blue cheese first originated from France and Italy but soon became famous throughout the western world. There are many different varieties of blue cheese like Danablu, blue stilton, Roquefort, and Gorgonzola. These all varieties are different due to different textures, tastes, and the presence of blue, black, gray, and green veins of mold throughout the cheese. 

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What is Gorgonzola cheese?

What is Gorgonzola cheese? Gorgonzola is a rich mild-flavored Italian cheese that has blue color veins. It is a type of blue cheese. And one of the oldest varieties of blue cheese present. The name "Gorgonzola" was given to this cheese because it was produced in the gorgonzola region of northern Italy. This cheese is only made with cow's milk. Gorgonzola has a softer texture compared to other cheese varieties and a nutty aroma. There are two varieties of gorznola depending upon their age: Gorgonzola Dolce and Gorgonzola Piccante.

Gorgonzola is a rich mild-flavored Italian cheese that has blue color veins. It is a type of blue cheese. And one of the oldest varieties of blue cheese present. The name “Gorgonzola” was given to this cheese because it was produced in the gorgonzola region of northern Italy. This cheese is only made with cow’s milk. Gorgonzola has a softer texture compared to other cheese varieties and a nutty aroma. There are two varieties of gorznola depending upon their age: Gorgonzola Dolce and Gorgonzola Piccante.

Gorgonzola vs. Blue cheese Similarities

  • Whether it is Gorgonzola or blue cheese, both have the same almost appearances with blue veins
  •  Both are made from penicillium Glaucum mold and the animal’s milk
  •  Both types of the cheese contain high protein content and some sodium and unsaturated fats.
  •  Calories in gorgonzola cheese are 100 per ounce, similar to the calories in blue cheese
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Eight key differences between Gorgonzola vs. Blue cheese

There are several differences while comparing Gorgonzola vs. Bleu cheese

ComponentsGorgonzolaBlue cheese
HistoryGorgonzola was first made in the gorgonzola region in Italy in 879 AD. The blue-green veins were formed in the 11th century.Blue cheese was accidentally found in a cave in the early middle ages. Roquefort, the most common type of blue cheese, was created in 1070 AD.
OriginGorgonzola was first made in ItalyBlue cheese was first found in France
Made fromGorgonzola cheese can only be made from unskimmed cow’s milkBlue cheese can be made from raw milk of cow, goat, and sheep
Manufacturing processAged for 3-4 months with metal rods and penicillium Glaucum mold in a caveAged with penicillium Glaucum mold for 2-3 months in a temperature-controlled environment
Culinary ApplicationsUsed in melting topping for burgers, pizza, fruit, pasta, and risottoUsed as a dip, dressing, or spread with sandwiches, crackers, burgers, fruits, and nuts
Nutrition Content1 ounce of Gorgonzola contains 1g carbs, 6g protein, 9g fats, and 375mg of sodium1 ounce of blue cheese contains 8.1g of fats, 0.7g of carbs, 6g of protein, and 5.3g of saturated fats 
AppearanceGorgonzola cheese has green-blue veins through white cheese. Blue cheese has spots or strips of blue, blue-green, or blue-gray molds
TasteMild in taste as compared to other blue cheese varieties with a nutty noteBlue cheese has a sharp and salty taste

Gorgonzola versus Blue cheese Pros and cons

Pros and cons of Blue cheese

Pros and cons of Blue cheese

Pros of blue cheese

  •  The addition of blue cheese to the diet can help in lowering the risk of cardiovascular diseases
  •   Blue cheese is a good source of calcium and can increase bone health and reduce the risk of osteoporosis
  •  It contains various vitamins and minerals that play an important role in the different functions of the body
  •  People who are not able to drink milk due to lactose can eat blue cheese as it contains milk protein
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Cons of blue cheese

  •  Blue cheese can go bad if not stored properly and can cause food poisoning
  •  It can cause weight gain due to the high calories present in it

Pros and cons of Gorgonzola

Pros and cons of Gorgonzola

Pros of Gorgonzola:

  • Gorgonzola is a rich source of B vitamins which can help in improving the nervous system and immunity
  •  It contains less cholesterol than chicken steak, so it can be a good option to add to the meal with vegetables
  •  It does not contain gluten, so suitable for those who have lactose intolerance

Cons of Gorgonzola:

  • All varieties of blue cheese contain high content of sodium and can increase blood pressure
  • Choose gorgonzola cheese over dairy products can be a risk as it contains less calcium as compared to dairy products

Comparison Chart

Gorgonzola and blue cheese are commonly mistaken for each other. There are a lot of similarities between the two. But, they are actually different. Find out what sets them apart and which one is better.

Comparison Video

BLUE CHEESE – Roquefort, Stilton, Gorgonzola Dolce, Shropshire Blue, Danish Blue – Episode 7

Gorgonzola vs. Blue cheese FAQs

Are Gorgonzola and blue cheese the same?

Gorgonzola is a type of blue cheese, and blue cheese is a type of cheese with blue veins. Gorgonzola is different from blue cheese in taste, smell, usage, and origin.

Can you substitute blue cheese for gorgonzola cheese?

Yes, as it is also a type of blue cheese, it can be replaced with other blue cheese varieties. Bleu d’Auvergne is the best substitute for Gorgonzola among all the blue cheese varieties.

Is Gorgonzola milder than blue cheese?

Yes, Gorgonzola had a milder taste and softer texture compared to other blue cheese varieties.

What cheese is closest to Gorgonzola?

Many different varieties can be used to replace Gorgonzola, like Roquefort, Blue d’Auvergne, and stilton cheese.

What is Gorgonzola used for?

Gorgonzola is generally used undercooked. It is particularly good with fruits and vegetable sauces. It is also used as topping on pizzas and burgers.

Conclusion

Gorgonzola and blue cheese both have blue veins in their appearance and are made up by aging with Penicillium glaucum. The main difference between Gorgonzola and blue cheese is that Gorgonzola has a different taste and smell. It has a mild taste, while blue cheese has a strong salty taste. Both contain a higher content of vitamins and minerals, which play an important role in many functions of the human body. Gorgonzola and blue cheese can easily be added to your daily diet routine as these will make your meals more delicious and healthy.

Alex Stantor

Author & Researcher @ Difference 101 Master in Philosophy & Data Analysis, Sorbonne Université (Graduated 2011) Lived in New York City

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