Bleu cheese or blue cheese is a classification of cheeses that contain spots or stripes the the mold Penicillium. Gorgonzola is a specific form of blue cheese, produced in north Italy. When both are broadly used in cooking and also with wine and also food, gorgonzola has a unique taste and appearance.

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smoke Cheese matches Gorgonzola comparison graph
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Bleu CheeseGorgonzolaTaste Appearance Made from Production Nutrition Calories per oz History Culinary provides
Sharp and salty, through a solid smell. Crumbly and also salty.
Cheese spotted or striped with blue, blue-grey or blue-green mold. Green-blue marbling that mold v white cheese.
Cow’s, sheep’s or goat’s milk and Penicillium glaucum mold. Unskimmed cow’s or goat’s milk and Penicillium glaucum mold.
Injected through mold Penicillium glaucum and aged for several months in a temperature-controlled environment. Penicillium glaucum mold added. Age in a cavern for 3-4 months, with metal rods inserted and removed regularly to allow for mold spores to grow into veins.
1 ounce (28g) of smoke cheese includes 100 calories, 8.1g of fat, 395mg the sodium, 0.7g that carbohydrate and also 6.06g the protein. It likewise contains 5.3g of saturated fat. 1 oz (28 g) that gorgonzola consists of 100 calories, 9g the fat, 375mg the sodium, 1g of carbohydrate and also 6g that protein. It includes 5.3g saturation fat.
100 100
Discovered by accident in the beforehand middle ages. First developed in Italian town Gorgonzola in 879 AD.
Eaten on its very own or melted or crumbled end food. May be melted right into a risotto, served with pasta or together a pizza topping.

Appearance

Bleu Cheese is spotted through a blue, blue-grey or blue-green mold that offers it a distinctive appearance. Gorgonzola is a kind of smoke cheese wherein blue-green veins operation throughout the cheese.


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Taste

Bleu cheese has a sharp and also salty taste through a strong smell.

Gorgonzola is very crumbly and also salty and also may be either soft or firm.

History

Historians think the bleu cheese was found by accident, together cheese to be aged in caves that were favorable come various forms of mold. Among the most well known forms of bleu cheese, Roquefort, was developed in 1070 AD, if Stilton was found in the 18th century.

Gorgonzola has actually been produced in the Italian city of Gorgonzola because 879 AD. The green-blue marbling impact was included in the 11th century. That is now created in the north Italian regions of Piedmont and Lombardy.

Processing

Bleu cheese is make from Penicillium glaucum mold and also many different varieties of milk, including cow"s milk, sheep’s and also goat’s milk. Smoke cheese is injected v Penicilliuem glaucum mold and also aged for numerous months in a temperature-controlled environment, such as a cave.

Gorgonzola is make from unskimmed cow’s or goat’s milk. Penicillium glaucum mold is added to produce the blue eco-friendly veins in the cheese. In developing gorgonzola, beginning bacteria is added to milk, along with Penicillium glaucum mold . The is aged in a cave for 3-4 months, with steel rods inserted and removed regularly to enable for mold spores to flourish into veins.

Is it safe to eat the Mold in bleu Cheese?

Yes, the mold in the smoke Cheese is perfectly safe to eat.

Molds that develop mycotoxins and also aflatoxins are considered toxic. Vice versa, Penicillium glaucum, the mold existing in smoke cheese, does no contain this toxics. The environment developed by Penicillium glaucum mold based on mositure, temperature, density, mountain etc. Walk not permit for the production of these toxins.This is the reason it is taken into consideration safe to eat the mold in smoke cheese. <1>

Nutritional Information

Bleu Cheese (1 ounce,28g)Gorgonzola (1 ounce,28g)
Calories100100
Fat8.1g9g
Sodium395mg375mg
Carbohydrate0.7g1g
Protein6.06g6g
Saturated Fat5.3g5.3g

Culinary Uses

Bleu cheese have the right to be consumed on its own or crumbled or melted over other foods. It deserve to be eaten on burgers or consisted of in a blue cheese salad.

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Gorgonzola is typically eaten as a topping. It can be melted right into a risotto, eaten with pasta or supplied on pizza. The Bergamo an ar of Italy has actually a traditional dish the combines Gorgonzola through polenta.