The US Code of Federal Regulations Title 21--FOOD AND DRUGS, CHAPTER I--FOOD AND DRUG ADMINISTRATION, SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION establishes the production process of “gorgonzola” cheese. [1]. It’s creamy and salty with a delicious “bite” from the blue veining. "[7], For the town in the province of Milan, see, Learn how and when to remove this template message, "CFR - Code of Federal Regulations Title 21", Consortium for the Protection of Gorgonzola Cheese, https://en.wikipedia.org/w/index.php?title=Gorgonzola&oldid=994318929, Italian products with protected designation of origin, Cheeses with designation of origin protected in the European Union, Articles needing additional references from April 2008, All articles needing additional references, Articles needing additional references from July 2017, Creative Commons Attribution-ShareAlike License, This page was last edited on 15 December 2020, at 02:44. Discovered by accident in the early middle ages. 1 ounce (28 g) of gorgonzola contains 100 calories, 9g of fat, 375mg of sodium, 1g of carbohydrate and 6g of protein. Whereas Penicillium glaucum, the mold present in bleu cheese, does not contain these toxics. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Gorgonzola cheese is a traditional, creamery and co-operative, blue cheese from the Lombardy region of Italy. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. There is a whole range of endless cheeses that come under the name ‘blue cheese’. Often referred to as blue cheese, Gorgonzola is exclusively made from cow’s milk, often boasting milder flavors than those of other blue cheeses. Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance. One, it is made with cow’s milk. Diffen.com. Rich & Sumptuous Blue Cheese. That is essentially the difference between the two. Current prices for Gorgonzola and Bleu cheese are available on Amazon.com: If you read this far, you should follow us: "Bleu Cheese vs Gorgonzola." Gorgonzola Piccante has a firmer paste with a close, dense, mouth-filling texture. During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is an northern Italian cheese that is mostly made in the Peidmont and Lombardy regions of Italy. Gorgonzola has greenish blue veined strips on it with crumbly and salty taste. May be melted into a risotto, served with pasta or as a pizza topping. Unskimmed cow's milk is used while preparing the cheese. There are hundreds of varieties of blue cheeses from … 100 g of Gorgonzola cheese contains fat - 27-31 g, protein - 19 g, fat - 26 g, phosphorus - 360 mg., Calcium - 420 mg., sodium - 780 mg., cholesterol - 88 mg., the same weight of delicious cheese has 370 kcal. The greenish-blue penicillin mold imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Green-blue marbling of mold through white cheese. … Today, gorgonzola is produced worldwide, with high concentrations of production located in the northern Italian regions of Piedmont and Lombardy, as well as production in the United States. Depending on its age, this Italian cheese is available in two varieties. A distinctly bolder, more assertive cheese than its soft and gentle siblings. It is now produced in the northern Italian regions of Piedmont and Lombardy. In terms of production a Gorgonzola is always strictly made from whole cows milk. In creating gorgonzola, starting bacteria is added to milk, along with Penicillium glaucum mold . It is made in various sizes. The longer the aging process, the stronger the taste will be. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Gorgonzola Blue Cheese. It contains 5.3 g of saturated fat. Web. Diffen LLC, n.d. To induce blue veining, the milk is inoculated with penicillin spores. It also contains 5.3g of saturated fat. Edit or create new comparisons in your area of expertise. What truly sets it apart from other blue cheese is its deep roots in Italian artisanship, still influencing production today. It contains 5.3g saturated fat. Bleu cheese is made from Penicillium glaucum mold and many different types of milk, including cow's milk, sheep’s and goat’s milk. Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. Over time, production of the cheese beyond the historic geographic production area has led to the genericization of the term “gorgonzola”. Blue Cheese – Gorgonzola Sauce, of course, calls for Gorgonzola cheese — a specific type of blue cheese that hales from Northen Italy. For a blue cheese salad dressing, Cook’s says the best blues to go with would be Stilton, Roquefort, Bavarian Blue, Gorgonzola, or Cabrales. Yield 2 pounds These cheeses all have a protected designation of origin in which they may only be called their respective name if produced a certain way in a certain location. Gorgonzola is kind of blue cheese that is produced by the unskimmed milk of a cow. Whereas, bleu cheeses can also be made from goat’s milk. Mold spores spread easily and may contaminate other items in your refrigerator. Bleu d’ AuvergneThis are a handful of similarities with Gorgonzola. Toss it crumbled with hot pasta and assertive wilted greens, or stir it into mashed potatoes. Gorgonzola Cheese is a type of Blue Cheese that hails from the Italian region of Gorgonzola. James Joyce, in his 1922 Ulysses, gives his hero Bloom a lunch of "a glass of Burgundy and a Gorgonzola sandwich". Gorgonzola is a strongly flavored blue cheese made in Italy from cow's milk. Cheesemakers introduce a Penicillium glaucum mold as gorgonzola is made, which eventually grow into blue-green veins of mold spores as the cheese ages. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Blue cheese usually has a strong smell and sharp, salty taste. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance. It is often added to salads, either straight or as part of a blue cheese dressing. Stilton cheese and Roquefort cheese are both ideal substitutes for Gorgonzola cheese. Gorgonzola is made from unskimmed cow’s or goat’s milk. Gorgonzola may be eaten in many ways, as all blue cheeses. Gorgonzola is a type of blue cheese from Italy. Bleu cheese is injected with Penicilliuem glaucum mold and aged for several months in a temperature-controlled environment, such as a cave. Bleu cheese can be eaten on its own or crumbled or melted over other foods. It is often used as a topping for steak, sometimes in the form of a sauce with Port or other sweet wine. A Martini with Bleu cheese stuffed olives. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheese pizza). The blue veins are more developed and lend the cheese an intense and spicy character. Today "blue cheese" is more common in British English and "bleu cheese" is sometimes used in the U.S.[2]. gorgonzola has blue-green veins that run throughout the cheese. It is aged in a cave for 3-4 months, with metal rods inserted and removed periodically to allow for mold spores to grow into veins. Blue cheese is a type of cheese that has Penicillium mold grown on it. Molds that produce mycotoxins and aflatoxins are considered toxic. [5], Under EU law, Gorgonzola enjoys Protected Geographical Status. Nutrition is as follows: 1 ounce (28 grams) of gorgonzola contains 100 calories, 9 g of fat, 375 mg of sodium, 1 g of carbohydrate and 6 g of protein. Gorgonzola is a famous blue cheeseoriginating in Italy, with a distinctive smell which many liken to old shoes. The whey is then removed during curdling, and the result aged at low temperatures. Termed DOP in Italy, this means that gorgonzola sold in the European Union can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria). Gorgonzola Dolce has a delicate complexity and intense flavour that keep you coming back for more. When produced from goat’s milk, the cheese is more firm, crisp, and salty. It can be firm or buttery, quite salty and crumbly, “bite” from its blue veining, and an ivory-colored interior. The green-blue marbling effect was added in the 11th century. How Gorgonzola is made Blue cheese refers to all cheeses with blue mould such as Stilton, Roquefort, Danish Blue and Gorgonzola. In his 1972 book Ulysses on the Liffey, critic and Joyce scholar Richard Ellmann suggests that "Besides serving as a parable that life breeds corruption, Gorgonzola is probably chosen also because of Dante's adventures with the Gorgon in the Inferno IX. Our personal favorite: Spread gorgonzola crumbles into butter, and use it as a strong, melty, pour-over topper for grilled or broiled meats. Is it safe to eat the Mold in Bleu Cheese? Gorgonzola is available at a price of $6-$200+. It is commonly produced from unskimmed cow’s milk and Penicillium mold. Although the more French-sounding "blue cheese" became popular in America a few decades ago, the original name for this cheese in English is "blue cheese". Gorgonzola Dolce 'The Sweet One' in Italy this is sometimes known as Cremifacato or Dolcelatte. The length of the ageing process determines the consistency of the cheese, which gets firmer as it ripens. It takes three to six months for Gorgonzola cheese to age. Composition of Gorgonzola. Gorgonzola cheese is a type of blue cheese. Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔla]) is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. Traditionally made from cows milk, it has a wonderful flavor that is mild, creamy and sweet. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to … Why is it safe to eat the mold in blue cheese? However, the town's claim of geographical origin is disputed by other localities.[3]. The environment created by Penicillium glaucum mold based on mositure, temperature, density, acidity etc. It is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses. There are two varieties of Gorgonzola, which differ mainly in their age: the less aged Gorgonzola Dolce (also called Sweet Gorgonzola) and the more aged Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola). Gorgonzola is typically eaten as a topping. Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. Production of Gorgonzola. The name comes from Gorgonzola, a … Injected with mold Penicillium glaucum and aged for several months in a temperature-controlled environment. < >. Gorgonzola, originally named Stracchino di Gorgonzola. Gorgonzola has been determined to be a generic term in legal systems around the world, including Australia where it was ruled that the term “gorgonzola” is and is generic.[6]. Interestingly it did not gain it’s signature blue green veins until the eleventh century. Bleu cheese has a sharp and salty taste with a strong smell. 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