Gorgonzola vs. Blue Cheese
Gorgonzola and Blue Cheese Definitions
What is Gorgonzola?
Gorgonzola is a specified kind of blue cheese that is produced in the Northern Italy and is referred as veined Italian cheese. Gorgonzola is a place in Milan, and this cheese is said to be originated from that particular area in Milan and thus named after the place of its origin. Although many also won’t agree as they have, they’re own personal perceptive of its origin and claim that in real this kind of blue cheese is originated from different parts of the Italy. Gorgonzola is made from the unskimmed milk of a cow. It is buttery and purely firm in its shape after it has completely developed and ripped. It differs a lot from the regular kind of blue cheese found all around the world. Yes, it does have the Penicillium mold grown on it, but the vein color, pattern and even the taste is quite different from the regular blue cheese. The basic difference between Gorgonzola and other regular kinds of blue cheese is of the mold grown on it and the procedure in which the cheese undergo and is formed. The whole cow milk without skimming the cream is used for this purpose. Some starter bacteria is initially added to the cheese before enabling the mold to grow. Usually, the blue cheese has Penicillium Roquefort grown on them whereas Gorgonzola along with this kind of mold the spores of Penicillium glaucoma are also added which cause the firmness of the cheese, gives it greenish and blue mixed veined pattern and more crumbly salty taste. The best and perfect Gorgonzola cheese is developed in 3 to 4 months of the aging process after undergoing the pasteurization. Gorgonzola does not have a strong smell like regular kind of blue cheese have, but it does possess some distinct aroma as well.
What is Blue Cheese?
Blue Cheese is the famous type of cheese on which Penicillium mold is grown. The cheese has spots, dots and even strips of blue color mold on the surface of the cheese. This cheese is said to be one of the oldest kind of salty cheese. Blue cheese is referred as blue cheese because of the spots and veins on the surface of this kind of cheese are of usually blue color, blue and gray color, blue and green color, etc. Another distinguishing feature of the blue cheese is its strong smell which enables the people and users to identify that it is blue cheese. The aroma in the blue cheese is because of the bacteria added while its preparation and due to the mold grew on it. It is quite sharp and salty in taste, whereas its further type Gorgonzola is flakey and crumbly. Blue cheese is considered to be invented accidentally. According to the myths and stories, a youth in France was having his lunch with cheese and bread. He left his food in his nearby cave which was moist after seeing a beautiful girl in the nearby café and went for her. When he came back after months, the Penicillium Roquefort mold was grown on the cheese. Which led the foundation of blue cheese and a very famous kind of blue cheese named as Roquefort after the mold name was originated. Roquefort along with Gorgonzola and Stilton are the famous types of blue cheese. Roquefort is developed from sheep’s milk whereas Gorgonzola is particularly made up of pure cow’s milk.