Gorgonzola cheese is a delicious Italian cheese that has been enjoyed worldwide for centuries. However, for those who have never tasted it before, the question remains: What does Gorgonzola cheese taste like?
With its distinctive blue veins and tangy flavor, it has become a staple in many cuisines, from salads to pastas to gourmet cheese boards. In this article, we will explore the flavor, texture, and aroma of Gorgonzola cheese to help you better understand and appreciate this delicious cheese.
Gorgonzola is a popular blue-veined cheese. People in Piedmont and Lombardy in Italy have been producing for centuries. Traditionally made from unskimmed cow’s milk and Penicillium, this cheese has a distinct flavor and texture.
Young Gorgonzola cheese has a soft and creamy texture. And it has a buttery flavor and slightly acidic finish like most semi-soft cheeses.
Mature Gorgonzola, on the other hand, is stronger, piquant, and has a spicy bite.
Unlike other blue cheeses, Gorgonzola comes from either unpasteurized or pasteurized milk. This milk gives it a milder flavor.
The cheese ages for three to four months. During aging, cheesemakers use metal rods to create air channels that allow the mold to grow.
These molds create distinctive blue-green veining. But the aging process can be longer, depending on the desired texture and flavor.
What makes Gorgonzola different is that it has roots in Italian artisanship. These roots continue to influence production today.
The blue-green veining, unforgettable aroma, and crumbly texture make Gorgonzola a complex cheese.
Indeed, this cheese embodies the rich history and tradition of Italian cuisine.
Gorgonzola cheese has a creamy texture. People often describe it as being velvety and buttery.
It has a soft, crumbly texture that makes it spreadable.
Gorgonzola cheese has a moist interior with an edible rind, but if you do choose not to, you can remove it.
The flavor of Gorgonzola cheese is tangy and sharp, and it comes with an intense, nutty aroma. The blue-green marbling in the cheese gives it a distinctive spicy flavor.
The mold spores that cheese producers add to the cheese produce a complex flavor profile.
It tastes both savory and slightly sweet. The tangy taste of Gorgonzola creates a balance with its creamy texture.
People often compare Gorgonzola to other blue cheeses such as Roquefort and Stilton. Roquefort comes from sheep’s milk. It has a tangy, salty flavor with a crumbly texture.
On the other hand, Stilton cheese uses cow’s milk and has a milder flavor than Gorgonzola. Gorgonzola has a stronger flavor than Stilton and is less salty than Roquefort.
There are two main types of Gorgonzola cheese.
Gorgonzola Dolce DOP is also known as Sweet Gorgonzola. It is a soft, blue cheese with a pale buttery yellow color. But it has a distribution of blue and green veins.
This type has a rough, hard, and compact rind. The rind is grey or pinkish, but you are not meant to eat it because of its texture. This cheese has a sweet and mild flavor. It has some tang, similar to what you’ll get from sour cream.
Gorgonzola Dolce DOP requires a minimum of 45 days of aging. This aging process develops its unique characteristics. This type of Gorgonzola is a popular choice for spreading on bread or crackers.
Due to its milder flavor profile, you can eat Gorgonzola Dolce DOP alone. Or, you may pair it with a variety of foods and wines.
Gorgonzola Piccante DOP also goes by Gorgonzola Naturale and Gorgonzola Montagna. Some people also call it Mountain Gorgonzola. This type is a sharp and aged blue cheese.
It is an ivory, marbled, and crumbly cheese with a nice distribution of blue veins. The rind is compact, rough, hard, and grey. You’ll often find this cheese covered in tin foil.
Gorgonzola Piccante DOP has strong, intense, and sharp flavors. Upon your first bite, you’ll notice a pungent and spicy taste. It requires at least 80 days of aging to allow its distinct flavor to shine.
Gorgonzola Piccante DOP should be your top pick if you prefer bold and unique flavors.
Yes, Gorgonzola is a blue cheese.
It is a type of Italian cheese that is characterized by its blue-green veins, which are created by the mold Penicillium glaucum or Penicillium roqueforti that is added during the cheese-making process.
The mold gives Gorgonzola its distinct aroma, tangy flavor, and crumbly texture.
Gorgonzola is one of the oldest blue cheeses in the world and is named after the town of Gorgonzola in the Lombardy region of Italy, where it originated.
The effect of Gorgonzola cheese on the flavor profile of dishes is significant. Adding it to dishes can add a depth of flavor and elevate your recipe.
But its intense and tangy flavor can overwhelm other ingredients in a dish. For this reason, you should use it in moderation.
Remember to use a sharp knife to cut this cheese when you add it to recipes. The cheese is crumbly, so it is difficult to slice.
Pair Gorgonzola with Cabernet Sauvignon or Merlot. And ensure that you don’t eat it immediately after taking it out of the fridge.
Allow the cheese to reach room temperature for the best experience.
Here are a few culinary applications of Gorgonzola cheese:
This aesthetic-looking cheese is a perfect addition to cheese boards. Its blue-green veins add a visual appeal to your board. But most importantly, its complex taste pairs well with other cheeses.
Gorgonzola cheese is a popular ingredient people use in pasta dishes. It pairs well with pasta, nuts, and cream sauce. To use it in pasta dishes, you melt Gorgonzola to make a creamy sauce. This sauce then coats the pasta and adds a bold and distinctive flavor.
This cheese can offer some kick to salads. Gorgonzola tastes great with fruits, such as pears or figs. The flavor also pairs well with nuts, such as walnuts or almonds. Of course, you can also eat this cheese with assorted greens like lettuce, baby spinach, and kale.
Gorgonzola cheese is a popular pizza topping. Its strong taste pairs well with other ingredients like prosciutto or arugula. And you can have Gorgonzola with pepperoni, tomatoes, and onions.
You may use Gorgonzola cheese to add a bold flavor to sandwiches and burgers. Eat it with grilled chicken, beef, or turkey as a spread. Or, you can crumble it on top for a finishing touch.
Gorgonzola cheese has lots of calcium, about 15% of the daily value.
This blue cheese also contains phosphorus and vitamins A, B12, D, and K.
It contains a reasonable amount of monounsaturated, polyunsaturated, and saturated fats.
Potassium, selenium, folate, and magnesium are also present in this cheese.
If you consume it in moderation, Gorgonzola cheese can be a part of a balanced diet.
To preserve Gorgonzola’s flavor and texture, it is best always to keep it in the fridge.
In the fridge, keep it away from foods with strong flavors and odors. This cheese does a good job absorbing, and these strong odors can change its taste.
Wrapping the Gorgonzola cheese in plastic wrap or aluminum foil also helps. This cheese prevents air from getting to the cheese. Keeping it moist will help enhance the flavor.
You may also store the Gorgonzola cheese in an airtight container. Doing so will help to keep it fresh. It will also prevent it from picking up other flavors and odors in the fridge.
Remember that Gorgonzola cheese does not freeze well. Freezing alters the texture and flavor of the cheese. For this reason, avoid freezing it because doing so makes it less enjoyable to eat.
Gorgonzola cheese has a relatively short shelf life. For this reason, it’s best to use it within a week of purchase. Eat the cheese 3-5 days after opening it for optimal freshness and flavor.
Blue cheese is a big umbrella of cheeses you can make with different kinds of milk, like cow’s, sheep’s, and goat’s milk. Gorgonzola is a specific variety of blue cheese people make with cow’s milk. Gorgonzola is typically softer and milder than other blue cheeses. And all Gorgonzola cheeses are blue cheese, but not all blue cheeses are Gorgonzola.
Gorgonzola cheese pairs well with many crackers. You can eat it with water, whole grain, or rye crackers. The neutral taste of these crackers pairs well with the creamy texture of the cheese. You may also try Gorgonzola cheese with crostini and fruit. Ultimately, what crackers to pair with Gorgonzola is a matter of personal taste. Experiment with different flavors and textures to find the perfect combination.
This versatile cheese with a variety of meats. You can eat it with steak, chicken, and pork. The strong taste of Gorgonzola can even stand up to gamey meat like a lamb. Its pungent flavor also does not take a back seat to cured meat like salami.
Not exactly, but it shares some flavor notes with goat cheese. After all, they are both tangy and earthy. Goat cheese is not as strong, though. However, goat cheese is a decent option if you need a substitute for Gorgonzola cheese.
If you are looking for a substitute for Gorgonzola cheese, there are several options depending on the recipe and your personal taste preferences: Roquefort cheese, Stilton cheese, Danish blue cheese, and Goat cheese.
Gorgonzola cheese is a blue-veined cheese hailing from northern Italy. When young, it has a soft, creamy texture with a buttery flavor and a slightly acidic touch. As it matures, it becomes stronger and offers a pungent bite.
The aging process can take anywhere between three to four months. Cheesemakers create air channels that allow molds to grow and give them a blue-green veining. Gorgonzola Dolce has a milder flavor. But Gorgonzola Piccante has a strong, intense, and sharp taste.