Both blue cheese and gorgonzola are types of bleu cheese. They may look similar but they taste different and there is substantial difference between blue cheese and gorgonzola in regards to texture, how they are made, processed and cooked. Let us explore the difference between blue cheese and gorgonzola.
1. Distinct Characteristics
Blue or bleu cheese has the distinct characteristic of blue stripes or spots because of the mold Penicillium. Gorgonzola is a subset of bleu cheese, a specific type that has blue veins. They look similar, yet different. Gorgonzola is a specialty in Northern Italy. Bleu cheese is made in several countries of the world.
2. Taste
Blue cheese has a sharp taste, almost always salty and you would experience a strong odor. In comparison, gorgonzola is salty but crumbly. In terms of appearance, blue cheese will have blue stripes, which may also appear to be bluish grey or bluish green due to the mold. Gorgonzola has greenish blue marbling of the mold. Also, the blue spots are more on the surface or the topmost layers of blue cheese while gorgonzola appears like white cheese with greenish blue veins throughout.
3. How Its Made
Bleu cheese is made from goat, sheep or cow milk and uses the mold Penicillium glaucum. Gorgonzola is made of un-skimmed goat or cow milk and uses the same mold. Bleu cheese is injected with the mold during production and is allowed to age for many months in an environmentally controlled setting. Gorgonzola is aged for up to four months after the mold Penicillium glaucum is added. The ageing is facilitated in a cave with metal rods being inserted into the cheese and removed from time to time so the spores of mold develop into veins.
4. Nutritional Facts
One ounce of bleu cheese contains a hundred calories, the same as gorgonzola. However, blue cheese has 8.1 grams of fat, 395 milligrams of sodium, 6.06 grams of protein and 0.7 gram of carbohydrate. In contrast, gorgonzola contains 5.3 grams of saturated fat, 9 grams of fat, 1 gram of carbohydrate, 375 milligrams of sodium and 6 grams of protein.
5. How Old Is It?
Blue cheese predates gorgonzola, obviously. The former was developed in early middle ages. The latter was first made in the Italian town of Gorgonzola, hence the name, circa 879 AD.
6. How it is Consumed
Blue cheese is consumed as it is. It is also melted and crumbled on top of dishes. Gorgonzola is often melted and served with pasta, risotto or as a topping for pizza.
