Cheese is the favorite ingredient for all the age of peoples. Cheese has become one of the main ingredients in everyone’s food. People love to add cheese to their daily food. Many of them don’t know its varieties. The gorgonzola and bleu cheese are the two different varieties of cheese.
Gorgonzola vs Bleu Cheese
The difference between Gorgonzola and bleu cheese is their taste. The gorgonzola is made from Unskimmed cow or goat milk and Penicillium glaucum mold. The cow, sheep, or goat milk and Penicillium glaucum mold are the major source for the bleu cheese. The gorgonzola has a Crumbly and salty taste. The bleu cheese has a Sharp and salty taste. They both have a green-blue appearance.
The blue cheese is the other name of gorgonzola. Italy is the place where gorgonzola originated. It has a sour taste with salty bite from the blue veining. It has 25-35% fat content. The northern Italian countries like Piedmont and Lombardy are producing a large amount of gorgonzola. Cow milk is used as the chief raw material for manufacturing the gorgonzola. The milk is pasteurized to make the gorgonzola.
The Bleu cheese manufactured by the cultures of the mold penicillium. It gives the blue and green color to the cheese. It has a different smell because of bacteria cultivation. The bleu cheese is injected with spores. The cheese gets aged in a temperature-controlled environment. It gets eaten by itself or started melting into other foods. The bleu cheese has a sharp and salty taste.
Comparison Table Between Gorgonzola and Bleu Cheese
|Parameters of comparison||Gorgonzola||Bleu Cheese|
|Taste||Gorgonzola is Crumbly and salty.||Bleu cheese is Sharp and salty.|
|Carbohydrate||1 ounce of gorgonzola has 1g of carbohydrate||1 ounce of bleu cheese has 0.7g of carbohydrate|
|Sodium||1 ounce of gorgonzola has 375g of sodium||1 ounce of bleu cheese has 395g of sodium|
|Appearance||Gorgonzola has a green-blue look||Bleu cheese has a blue-grey or blue-green look.|
|Protein||1 ounce of gorgonzola has 6g of protein||1 ounce of bleu cheese has 6.06g of protein|
What is Gorgonzola?
The gorgonzola is produced worldwide. The Italian regions are produced in high concentration. In the aging process, the metal rods are inserted to remove the air gaps. It allows the mold spores to grow and make the cheese characters. The aging process for gorgonzola takes three to four months. The properties of cheese are determined by the time they undergo aging. This makes the consistency of the cheese.
The gorgonzola has two varities. That depends on the aging process of the gorgonzola. The less aged gorgonzola is called Gorgonzola Dolce. Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola are the name of high aged gorgonzola. The gorgonzola has enjoyed the protected geographical status by the European Union law. Gorgonzola will be a generic term in legal systems around the world. In Australia, it was ruled that the term “gorgonzola” is generic in nature.
There are multiple ways to eat the gorgonzola. It is added to salads, bread, and other boiled food items. It is used in pizza and burgers by combining with other cheeses. It is used as topping or sauce in foods. In the last stage of cooking the gorgonzola gets melted. It can be served in the melting stage to feel the consistency. The 1 ounce of gorgonzola has 100 calories and 5.3 g of saturated fat.
What is Bleu Cheese?
The bleu cheese is discovered by the ancients. It is stored in caves for natural controlled temperature. They use nature for harmless mold and moisture levels maintenance. The legend called Roquefort is an young boy when he discovering the cheese. He is eating the bread with milk cheese and placed the meal as it in the ground ,when he see the girl in long. He saw that fungus changed into cheese, when he returned after months.
The bleu cheese has six steps to manufacture. The culturing the spore rich and fermentation are the two main faces to produce the bleu cheese. The casein gives the typical structure to the cheese. The hairy layer in milk can not aggregate the casein. The hairy layer has k-casein. Rennet is an enzyme that separates the κ-casein off the casein micelle, thus eliminating the pressure occurring when the layer snares. The casein micelles are then able to aggregate collectively when they conflict with each other, producing the curds that can then be molded into blue cheese.
The distinct flavor of bleu cheese comes from lipolysis. The fat gets breakdown that gives this distinct taste. The metabolism is further divided into fatty acids from ketones to give a rich aroma.
Main Differences between Gorgonzola and Bleu Cheese
- Gorgonzola is Crumbly and salty, and Bleu cheese is Sharp and salty.
- The 1 ounce of Gorgonzola has 1g of carbohydrate, and the 1 ounce of bleu cheese has 0.7g of carbohydrate.
- The 1 ounce of Gorgonzola has 375g of sodium, and the 1 ounce of bleu cheese has 395g of sodium.
- Gorgonzola has a green-blue look, and Bleu cheese has a blue-grey or blue-green look.
- The 1 ounce of gorgonzola has 6g of protein, and the 1 ounce of bleu cheese has 6.06g of protein.
Cheese has become a part of everyday food. They won’t eat without the cheese. The gorgonzola and bleu cheese have their unique taste. They both are become the favorite for adults and child. These cheese are become the fastest selling cheese in worldwide. The Italian use the cheese almost half of the food they eat yearly. They love to add the cheese in every foods. These cheese are manufacturing largely in the Italy regions. People living in Italy produce these cheese in traditional method. Gorgonzola is famous for its crumble and salty taste. The bleu cheese is popular for its salty and squeezy nature.