Not a fan of blue cheese? Gorgonzola cheese might change your mind. You can start with ‘dolce,’ the milder variety — and I’m sure in no time, you will be reaching for the more robust, gorgonzola piccante. Better get some fresh pears and Italian crackers ready!
Gorgonzola cheese is arguably one of the oldest blue cheeses, believed to be first produced in 879 AD— undeniably ancient. 🙂
So, what kind of cheese is gorgonzola?
It is a type of blue cheese — Italian blue cheese, to be specific. It is why citing the difference between gorgonzola, and blue cheese does not really make sense.
On the plus side, you can use other types of blue cheese as alternatives for gorgonzola. So keep reading and find out!
IF YOU WANT TO KNOW MORE ABOUT ITALIAN CHEESES, YOU WILL LIKE THESE POSTS!
Where is gorgonzola cheese from?
It’s originally from a small town called ‘gorgonzola,’ just outside of Milan, in the region of Lombardy (Lombardia).
Nowadays, though, Piemonte is also a regular producer of gorgonzola.
Although there are other parts of the world producing it today, only the gorgonzola cheese from Italy has the Protected Designation of Origin (DOP) by the EU.
Types of gorgonzola
Generally considered soft cheese, the texture and taste of gorgonzola cheese vary depending on age.
- Gorgonzola Dolce – also known as ‘sweet gorgonzola,’ this milder type is aged for two months.
It has a milky and buttery flavor and is easily spreadable because of its creaminess — and the molds are noticeably bluer in color.
- Gorgonzola Piccante – this spicy variation is aged for three months or more.
As a result, piccante has less moisture, resulting in a more crumbly texture.
As for the flavor, it’s more salty and earthy than dolce — and the streaks are distinctly blue-green.
Gorgonzola cheese substitutes
Another type of blue cheese from pasteurized cow’s milk, saint agur, is aged for two months in central France.
It is an excellent alternative to gorgonzola dolce because it’s young and subtle in flavor.
Although made from sheep, this famous soft cheese from the south of France is the best substitute for gorgonzola piccante (in my opinion).
Also granted with Protected Designation of Origin (by EU), Roquefort is aged for five months — hence, it’s sharp in aroma and flavor and undeniably tangier than saint Agur.
A semi-soft English blue cheese from cows, blue stilton is also a good alternative for gorgonzola piccante.
Aged for at least nine weeks, it’s drier in texture but still sharp and intense in flavor and aroma.
Uses of gorgonzola
With the creaminess and saltiness of the gorgonzola and the sweetness of the peas — you’ll get a flavor-packed gorgonzola sauce for your favorite pasta.
You can use dolce or piccante for this dish, although I personally prefer piccante for deeper flavor (that’s just me 😉 ).
These triangles are excellent for snacks, appetizers, or dessert.
Expect sweet, salty, creamy, and nutty in every bite — plus the crunch from the newly baked filo pastry. Yum.
Oh! Don’t forget to serve them with your favorite beverage.
4-Cheese pizza and one of them is gorgonzola, of course!
See those tiny bluish mounds? Yep, that’s the gorgonzola, the best cheese among the bunch! 😀