Is Blue Cheese Gorgonzola? Exploring the Distinctive Worlds of Blue Cheeses
The simple answer is no. While both are types of blue cheese, Gorgonzola is a specific Italian variety, whereas blue cheese is a broader category encompassing many different styles from around the world.
The Allure of Blue Cheese: A Culinary Landscape
Blue cheese, with its distinctive pungent aroma and veins of blue-green mold, has captivated palates for centuries. Its complex flavor profiles, ranging from tangy and salty to earthy and sweet, make it a versatile ingredient in culinary applications, from salads and sauces to desserts and cheese boards. Understanding the diverse world of blue cheeses starts with acknowledging that Gorgonzola is merely one, albeit prominent, member of this expansive family.
Decoding Blue Cheese: Beyond Gorgonzola
The fundamental characteristic of blue cheese is the presence of Penicillium molds, specifically Penicillium roqueforti or Penicillium glaucum, which are introduced during the cheesemaking process. These molds are responsible for the characteristic blue or green veining and contribute significantly to the cheese’s flavor and aroma. Beyond this commonality, blue cheeses differ dramatically in:
- Milk Source: Cow, sheep, and goat’s milk are all used.
- Aging Process: Maturation times vary widely, influencing the final texture and flavor.
- Geographic Origin: Each region imparts its own unique characteristics to the cheese.
- Production Methods: Specific techniques influence the texture and intensity.
Gorgonzola: A DOP-Protected Italian Treasure
Gorgonzola, named after the Italian town where it originated, is a DOP (Denominazione di Origine Protetta) cheese, meaning its production is strictly regulated to ensure its authenticity. This protection guarantees that only cheese produced in specific regions of Italy, using traditional methods, can be labeled as Gorgonzola.
The key features of Gorgonzola include:
- Milk: Made exclusively from whole cow’s milk.
- Production Area: Lombardy and Piedmont regions of Italy.
- Mold: Traditionally Penicillium glaucum.
- Two Main Types: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy).
Gorgonzola Dolce vs. Gorgonzola Piccante: A Matter of Taste
Gorgonzola comes in two primary varieties, each offering a distinct taste experience:
| Feature | Gorgonzola Dolce | Gorgonzola Piccante |
|---|---|---|
| Flavor | Mild, creamy, slightly sweet | Strong, pungent, spicy |
| Texture | Soft, creamy | Firmer, crumbly |
| Aging Time | Shorter | Longer |
| Blue Veining | Less pronounced | More pronounced |
Beyond Italy: Notable Blue Cheese Varieties
While Gorgonzola holds a special place, other notable blue cheeses deserve recognition. Each possesses a unique character shaped by its origin and production methods:
- Roquefort (France): Made from ewe’s milk, aged in caves, known for its sharp, salty flavor.
- Stilton (England): Made from cow’s milk, crumbly texture, rich and complex flavor.
- Danish Blue (Denmark): Cow’s milk, creamy and salty, with a distinct aroma.
- Bleu d’Auvergne (France): Cow’s milk, strong and peppery, with a rustic character.
Common Mistakes When Handling Blue Cheese
Avoiding common mistakes when buying, storing, and serving blue cheese ensures you enjoy its full potential:
- Over-Refrigerating: Prolonged cold temperatures can dry out the cheese and diminish its flavor.
- Improper Storage: Not wrapping the cheese properly can lead to mold growth and flavor absorption from other foods.
- Serving Too Cold: Blue cheese is best enjoyed at room temperature to allow its flavors to fully develop.
- Ignoring the Rind: While some blue cheese rinds are not edible, others contribute to the cheese’s overall flavor and texture.
Pairing Blue Cheese: A Culinary Adventure
The intense flavors of blue cheese make it a versatile ingredient for culinary exploration. From savory to sweet, the possibilities are endless:
- Fruits: Pears, apples, figs, and grapes complement the saltiness and tanginess.
- Nuts: Walnuts, pecans, and almonds add texture and earthy notes.
- Honey: Provides a sweet counterpoint to the cheese’s sharpness.
- Wine: Port, Sauternes, and bold red wines pair well with the intense flavors.
- Crackers and Bread: Simple, neutral flavors allow the cheese to shine.
Frequently Asked Questions (FAQs)
Is all blue cheese the same?
No, blue cheese is a broad category, and the varieties can differ significantly in terms of milk source, aging process, texture, flavor, and geographic origin. While they all share the presence of Penicillium mold, this is where the similarities largely end.
What is the difference between Gorgonzola and other Italian blue cheeses?
Gorgonzola is a DOP-protected cheese, meaning it must be produced in specific regions of Italy (Lombardy and Piedmont) using traditional methods and cow’s milk. Other Italian blue cheeses may not adhere to these strict regulations and may use different milk types or production processes.
Can I eat the mold in blue cheese?
Yes, the mold in blue cheese is not only safe to eat, but it is also essential to the cheese’s flavor and texture. It is Penicillium roqueforti or Penicillium glaucum, specifically selected and cultured for cheesemaking.
How should I store blue cheese?
Wrap blue cheese tightly in cheese paper or plastic wrap, and then place it in an airtight container in the refrigerator. Avoid storing it near strongly flavored foods, as it can easily absorb odors.
What is the white stuff on my blue cheese?
The white stuff on your blue cheese is likely calcium lactate crystals, which are a natural byproduct of the aging process and are perfectly safe to eat. They can add a slightly crunchy texture.
Is blue cheese healthy?
Blue cheese can be part of a healthy diet in moderation. It is a good source of calcium and protein, but it is also high in fat and sodium.
Why is blue cheese so expensive?
The price of blue cheese reflects the careful craftsmanship and time-intensive aging process involved in its production. Some varieties, like those made from sheep’s milk or aged in caves, can be particularly expensive.
What’s the best way to serve blue cheese?
Allow blue cheese to come to room temperature before serving to allow its flavors to fully develop. Pair it with complementary foods like fruits, nuts, and honey, and serve it on a cheese board with crackers or bread.
Can I cook with blue cheese?
Yes, blue cheese is a versatile ingredient for cooking. It can be used in salads, sauces, dips, pizzas, and even desserts. However, its strong flavor can easily overpower other ingredients, so use it sparingly.
What wine pairs best with Gorgonzola?
The best wine pairing for Gorgonzola depends on the type:
- Gorgonzola Dolce: Sweet dessert wines like Moscato d’Asti or Sauternes.
- Gorgonzola Piccante: Bold red wines like Barolo or Amarone.
How long does blue cheese last?
Properly stored, blue cheese can last for several weeks in the refrigerator. However, its flavor and texture may deteriorate over time.
Is Gorgonzola vegetarian-friendly?
Most traditional Gorgonzola is not vegetarian, as it often uses animal rennet in the cheesemaking process. However, some producers may use vegetable rennet, so it is always best to check the label.