Though it shares some common traits with other blue cheeses, there are notable differences that set Gorgonzola apart.
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When it comes to blue cheese, Gorgonzola is a unique variety with a distinct Italian heritage.
Though it shares some common traits with other blue cheeses, there are notable differences that set it apart.
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The taste and texture of blue cheese can vary significantly.
Some are creamy with light marbling, while others are crumbly and sharp.
Popular varieties include Gorgonzola, Roquefort, and Stilton.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Is Blue Cheese?
Blue cheese is recognized by its green and blue marbling, which results from the growth of mold.
Rest assured, the naturally low pH and high salt content of cheese inhibit the growth of harmful bacteria.
These molds not only enhance the flavor and texture of the cheese, they also combat harmful bacteria.
Goat’s milk lends a slightly tangy flavor, making it ideal for sharper blue cheeses.
How Is Blue Cheese Made?
These blue cheeses are used in different ways to enhance various dishes.
Roquefort, Silton, and Maytag Blue are often found in salads, adding a bold touch.
Danablu or Gorgonzola are ideal for creamy dressings and dips due to their milder flavor profiles.
Caitlin Bensel; Food Stylist: Torie Cox
What is Gorgonzola?
Gorgonzola originates from Italy, specifically from the town of Gorgonzola in the Lombardy region.
There are two main types of Gorgonzola: Dolce (sweet) and Piccante (spicy).
Gorgonzola Dolce is softer and creamier, with a more mild flavor.
Gorgonzola Piccante is firmer and more crumbly, boasting a stronger, spicier flavor.
The production process for Gorgonzola is typical of blue cheeses.
The cheese is salted and aged, with the temperature and humidity closely monitored throughout the process.
Keeping the cheese’s intensity in mind, here are some of the best pairings to consider:
