Blue Cheese vs Gorgonzola: A Comprehensive Comparison

TL;DR

• Blue cheese encompasses a variety of cheeses, including Roquefort, Stilton, and Danish Blue, each with unique flavors and textures, while Gorgonzola is a specific Italian blue cheese with two main varieties: Dolce (milder) and Piccante (stronger).
• Gorgonzola has a Protected Designation of Origin (PDO) status, ensuring its production adheres to strict regulations, which guarantees authenticity and quality.
• Both blue cheese and Gorgonzola are high in calcium and protein but should be consumed in moderation due to their high saturated fat and sodium content; they also offer potential health benefits as fermented foods.
• Culinary uses for both cheeses are diverse, with blue cheese often used in salads and sauces, while Gorgonzola is favored in Italian dishes and desserts, enhancing flavors in various cuisines.
• When selecting and storing these cheeses, look for even veining and appropriate texture, and store them properly to maintain their quality, bringing them to room temperature before serving for optimal flavor.

Introduction

Picture a cheese board at your favorite restaurant. Nestled among the wedges and slices, you spot two blue-veined contenders vying for your attention. One’s labeled “Blue Cheese,” the other “Gorgonzola.” You pause, fork hovering. What’s the difference? Are they interchangeable, or does each bring something unique to the table?

Let’s dive into the deliciously moldy world of blue cheese and Gorgonzola. These pungent powerhouses have been delighting cheese lovers for centuries, each with its own story and character. By the time we’re done, you’ll be ready to navigate that cheese board like a pro.

Blue Cheese Basics

Types and Origins

Blue cheese isn’t just one cheese – it’s a whole family of funky, fabulous varieties. Roquefort, the “king of cheeses,” hails from the caves of southern France. Stilton, England’s pride and joy, boasts a crumbly texture and intense flavor. And let’s not forget Danish Blue, milder and creamier than its cousins.

The story of blue cheese reads like a happy accident. Legend has it that a distracted shepherd left his lunch of bread and cheese in a cave. When he returned months later, he found his cheese transformed by blue-green mold. Instead of tossing it, he took a bite – and blue cheese was born.

Making Blue Cheese

Creating blue cheese is part science, part art. It starts with milk – cow, sheep, or goat – which is cultured and coagulated. The magic ingredient? Penicillium roqueforti or Penicillium glaucum, molds that give blue cheese its distinctive veining and flavor.

Cheesemakers pierce the young wheels with needles, allowing oxygen to reach the interior. This kickstarts the mold growth, creating those beautiful blue-green streaks. As the cheese ages, it develops its characteristic sharp, tangy taste. The longer it ages, the stronger it gets – not for the faint of heart!

Gorgonzola Essentials

Types and History

Gorgonzola, Italy’s blue cheese champion, comes in two main varieties. Gorgonzola Dolce is younger, softer, and milder – perfect for blue cheese beginners. Gorgonzola Piccante (also called Mountain Gorgonzola) is aged longer, resulting in a firmer texture and more intense flavor.

This Italian stallion of the cheese world has been around since the 8th century. It originated in the town of Gorgonzola, near Milan. Originally, it was made with milk from cows exhausted from their trek down from Alpine pastures. Today, it’s a protected cheese, meaning true Gorgonzola can only be produced in certain regions of northern Italy.

Crafting Gorgonzola

Gorgonzola production shares similarities with other blue cheeses, but with its own Italian flair. Whole cow’s milk is the star, along with a specific strain of Penicillium glaucum. The cheese is formed into wheels and aged for a minimum of 50 days for Dolce, and up to 90 days for Piccante.

What sets Gorgonzola apart is its Protected Designation of Origin (PDO) status. This means every step of production, from the milk source to the aging process, is strictly regulated. It’s a guarantee of authenticity and quality that cheese connoisseurs prize.

Key Differences and Similarities

Flavor and Aroma

Blue cheese and Gorgonzola share a family resemblance, but each has its own personality. Blue cheese, depending on the variety, can range from mild and buttery to sharp and salty. It often has a pronounced “blue” flavor – that unmistakable tang that either thrills or terrifies, depending on your palate.

Gorgonzola tends to be milder and sweeter, especially the Dolce variety. It’s often described as earthy and mushroomy, with a complexity that unfolds as you taste. Gorgonzola Piccante cranks up the intensity, rivaling stronger blue cheeses in its pungency.

Texture and Appearance

Visually, both cheeses sport those characteristic blue-green veins, but their textures can differ significantly. Many blue cheeses are crumbly and dense, perfect for sprinkling over salads or steaks. Stilton, for example, can be downright chalky when young.

Gorgonzola, particularly the Dolce type, is softer and creamier. It spreads easily and melts beautifully. Piccante is firmer but still smoother than many blue cheeses. Both varieties have a pale, straw-colored paste that contrasts beautifully with the blue-green mold.

Nutritional Comparison

When it comes to nutrition, blue cheese and Gorgonzola are more alike than different. Both are high in calcium and protein, but also pack a caloric punch. Here’s a quick comparison per 100g serving:

Remember, these are general figures – specific varieties may differ slightly.

Health Benefits

Before you dismiss these cheeses as mere indulgences, consider their potential health perks. Both blue cheese and Gorgonzola are fermented foods, which can support gut health. They’re also rich in calcium, essential for strong bones and teeth.

Some studies suggest that the specific types of mold in blue cheeses might have anti-inflammatory properties. There’s even research indicating they could help in the fight against cardiovascular disease and arthritis. But don’t start gorging on Gorgonzola just yet – these cheeses are still high in saturated fat and sodium. Moderation is key.

Culinary Uses

Pairing with Food

Blue cheese and Gorgonzola are culinary chameleons, enhancing a wide range of dishes. Blue cheese shines in salads, particularly with pears or walnuts. It’s also a classic burger topping and makes a mean sauce for steak.

Gorgonzola’s meltability makes it perfect for pasta sauces and risottos. Try it with short pasta shapes that catch the creamy sauce. Dolce works well in desserts – yes, desserts! – paired with honey or figs.

Both cheeses elevate a cheese board. Serve them with fresh fruits, nuts, and crusty bread. They’re also fantastic crumbled over roasted vegetables or stirred into mashed potatoes for a flavor boost.

Pairing with Drinks

When it comes to drinks, think sweet with your salty. Blue cheese pairs beautifully with port wine or a robust red like Cabernet Sauvignon. For a non-alcoholic option, try pear juice or apple cider.

Gorgonzola loves Italian wines (no surprise there). A Barolo or Chianti can stand up to its strong flavor. Dolce Gorgonzola is heavenly with a glass of sweet Moscato. Beer fans, reach for a strong ale or stout to complement these cheeses.

Global Cuisine Applications

Blue cheese has found its way into cuisines worldwide. In the U.S., it’s a staple of the classic Cobb salad. French cuisine uses it in elegant quiches and tarts. In the UK, Stilton is often served with Christmas pudding.

Gorgonzola, true to its roots, stars in many Italian dishes. It’s a key ingredient in pizza Quattro Formaggi (four cheese pizza) and gnocchi al Gorgonzola. But it’s also ventured beyond Italy’s borders, appearing in international fusion cuisines and modern gastronomy.

Buying and Selection Tips

Choosing the right blue cheese or Gorgonzola can elevate your culinary creations. For blue cheese, look for even veining throughout. The cheese should be moist but not wet or slimy. A strong aroma is normal, but avoid any that smell of ammonia.

When selecting Gorgonzola, check for a consistent color and marbling. Dolce should be soft and spreadable, while Piccante will be firmer. True Gorgonzola will have the PDO stamp on its packaging.

Can’t find exactly what you need? Roquefort can often substitute for stronger blue cheeses, while a young Danish Blue can stand in for milder varieties. For Gorgonzola, other creamy blue cheeses like Cambozola can work in a pinch.

Storing and Serving

To keep your cheese in top form, wrap it in wax paper or foil, then place it in a loose plastic bag. This allows it to breathe while preventing it from drying out. Store in the cheese drawer of your fridge, where temperature and humidity are more stable.

Bring your cheese to room temperature before serving – about an hour on the counter does the trick. This allows the flavors and aromas to fully develop. Use separate knives for different cheeses to avoid mixing flavors.

For the best texture, cut blue cheese with a wire cheese cutter or a sharp knife warmed in hot water. Gorgonzola Dolce can be scooped with a spoon, while Piccante should be cut into wedges.

Conclusion

Blue cheese and Gorgonzola, while part of the same cheese family, each bring their own character to the table. From the sharp kick of a well-aged Roquefort to the creamy indulgence of Gorgonzola Dolce, these cheeses offer a world of flavor to explore.

Next time you’re faced with a choice between blue cheese and Gorgonzola, remember: there’s no wrong decision. Each has its place in the culinary world, and in your fridge. Why not try both? Your taste buds are in for an adventure.