Difference Between Gorgonzola vs Blue Cheese
If you are a foodie, you will find this piece interesting. Taking it from the basics, cheese is a delicious food made from processed milk. The milk may come from buffalos, cows, sheep, and goats. In the United States and elsewhere in the world, people consider cheese a staple food because it is readily available.
Aside from availability, cheese is rich in calcium, protein, and fat. It comes in many different varieties, so we will look at them with the main focus on the difference between gorgonzola vs blue cheese. In keeping with our tradition, we will start by defining each of the terms and discussing the dissimilarities.
Definition of Gorgonzola
Gorgonzola is a food that originated from an Italian region known as Gorgonzola in Milan. In other words, it bears the name of the place it originated from. However, Italians still debate the specific town in the country where it originated. Basically, the product ages over time, and it completes the process within 3 to 6 months.
The good thing is that aging brings out its best taste. Its taste is distinct and ranges from mild to sharp depending on its age. Coming to the content, it is made from unskimmed cow’s milk. While the aging process is taking place, the makers add Penicillium glaucum. It will then develop blue-green veins all over it.
The texture is often soft and crumbly. It is rich in vitamins such as B2, B6, and B12. Those vitamins are good for the nervous system. Interestingly, the origin of gorgonzola is traceable to Italy in 879 A.D. Another distinctive feature is the mold, which is often added as a bacteria starter. Before diving into the difference between blue cheese and gorgonzola, we will now discuss the former a bit.
Definition of Blue Cheese
Blue cheese is a food that grows mold all over it. Most times, it comes with spots, dots, and stripes of blue mold; this is where it got its name. The mold often appears on its surface. Another unique feature is its taste. Additionally, it has a strong and pungent smell, allowing people to easily identify it whenever they taste it.
The cause of the flavor comes from the bacteria added to it during its preparation. Well, its fans believe that it came into existence through an accidental means. People claim that its history is connected to a French youngster who left his cheese to chase after a stunningly beautiful girl.
Upon returning to his tasty appetizer months later, he realized that some strange substance, which we now call Penicillium roqueforti, had taken over it. It is little surprise that a very popular variant goes by the name Roquefort.
Given its sharp and strong taste, many people wonder if it could make someone sick. However, it does not. Its fans often use it in risotto, pasta dishes, polenta, and salads. Today, there is a growing trend where people serve it with buffalo chicken wings.
Main Differences Between Gorgonzola vs Blue Cheese
The table below gives more insight into the gorgonzola vs blue cheese comparison.
|Basis of Comparison||Gorgonzola||Blue Cheese|
|Content||Made of unskimmed cow’s milk with Penicillium glaucum mold||Consists of milk with Penicillium or Penicillium roqueforti|
|Sources of milk||It often comes from cows||It often comes from goats, sheep, and cows|
|Appearance||Has green and blue veins or marbling patterns all over its surface||Made with blue spots or stripes on the surface and can be blue, gray, or green|
|Taste||Salty and flaky||Salty and sharp|
|Aging duration||Takes place within 3 to 6 months||Takes place within 3 to 4 months|
|Combination||It goes with pizza and pasta||Added to risotto, pasta dishes, polenta, salads, and burgers|
Differences Between Gorgonzola and Blue Cheese: Conclusion
In conclusion, you have seen the detailed dissimilarities between them. From the foregoing, the blue cheese vs gorgonzola comparison has fundamental distinctions. For instance, while the former is made of milk with Penicillium or Penicillium roqueforti, the latter is made of unskimmed cow’s milk with Penicillium glaucum mold. Finally, the table above gives you other crucial disparities that separate the two cheese types.