Gorgonzola is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.
This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.
Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes.
Gorgonzola is graded by the amount of mold in the interior. The ones with the most greenish-blue are rated superior. Young Gorgonzola is creamer, less moldy and sweeter than Gorgonzola Piccante and should be paired with less sweet but fruity red wines such as California Cabernet Sauvignon and Vin Santo for the aged Gorgonzola.
Bleu cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola is a specific type of bleu cheese, produced in Northern Italy. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.
Comparison chart Differences — Similarities
Made from cow’s milk
- Country of origin: Italy
- Region: Gorgonzola
- Type: soft, blue-veined
- Fat content: 25-35%
- Texture: crumbly and firm
- Color: yellow
Walnut Gorgonzola Crostini with Crumble Fried Sage
4 ounces gorgonzola, room temperature
¼ cup cream
½ cup finely chopped walnuts
4 tablespoons freshly grated parmesan
20 fresh sage leaves, washed and patted dry
1 ciabatta loaf, cut into 1/2 inch slices
kosher salt or fine sea salt
1 clove of garlic, peeled
- Combine gorgonzola, cream, walnuts and parmesan in a medium sized bowl. Mix thoroughly with a wooden spoon until a creamy spread forms.
- Pour olive oil into a heavy pan, about a 1/4 inch full. Heat over medium high heat, but not smoking. Place sage leaves in oil and fry on each side about two to three minutes. Transfer to a paper towel to drain. Sprinkle with salt. Repeat until all sage leaves have been fried. Once cooled, crumble fried sage leaves.
- Preheat oven to 350 degrees. Place ciabatta slices in a single layer on a baking sheet. Drizzle with olive oil. Bake until golden brown and crisp, 5 to 10 minutes.
- Slice garlic in half. Rub each slice of crostini with garlic. Spread a layer of gorgonzola walnut mixture on to each crostini. Sprinkle the top of each crostini with fried sage leaves and serve. Gorgonzola walnut mixture can be stored in the refrigerator for up to one week.
Port-Soaked Figs Stuffed with Gorgonzola, Chives & Walnuts Recipe
12 dried figs, cut in half
1/2 cup Port wine
1 teaspoon whole fennel seeds
1/4 teaspoon ground black pepper
1/4 pound Gorgonzola cheese
1 tablespoon chopped chives
2 tablespoons chopped walnuts
In a one-quart saucepan, combine the figs, port, fennel seeds and black pepper and bring to a boil. Lower the heat to a simmer and cover with a lid. Let the figs plump in the port for 15 minutes, then remove the figs from the saucepan, and lay them out on a tray to cool completely.
In a food processor with a steel blade, combine the Gorgonzola cheese and chives and blend until smooth. Remove the mixture from the food processor and mix in the walnuts.
Place a small dollop of the cheese mixture in the center of each fig, refrigerate for 15 minutes to firm the cheese. Serve cold.