Food

Difference between blue cheese and gorgonzola

Main difference

It becomes difficult for people to distinguish the main difference in the type of cheese as they are almost similar in taste and look the same too, but there are few differences in Gorgonzola and Bleu cheese that can help differentiate and the main one is the shape. they are ready. The Gorgonzola is made with non-skimmed cow’s milk, while the Bleu Cheese is made with skimmed goat, cow or sheep’s milk.

Comparative chart

Basis of distinction Blue cheese Gorgonzola
Preparation It is made with skimmed goat, cow or sheep milk. It is made from non-skimmed cow’s milk.
Enthusiasm Spicy and salty that produce a pungent odor. Shape, more salty in taste but less odorous.
Discovery It originated during random experimentation. Originally produced by natives of Italy.
Production It is produced mainly around the world, especially in the United States. Created mainly in Gorgonzola, a city in Italy.
Colour Blue-gray in color. Greenish-blue in color.

Blue cheese

This is the type of cheese in which there are stains on the outer and inner surface. This will be the simplest of definitions for this type, but there are many other factors involved that actually turn out to be the reason why this cheese is different from others. The main factor here is that Penicillium is added to it so that the final product can have different dotted or small line symbols on the cheese, which can be blue, bluish-gray or dark gray in color. It also has a changing type of scent that helps distinguish it from others. This can be from Penicillium or the bacteria that is produced. There are two types within it, the first one is the one where spores are added before the mixture is ready and the second one where the spores are mixed when the curd form is available. They are placed in an atmosphere where the temperature is controlled and they are allowed to dry so that spores can form on the surface. There is some confusion with the name, although it is commonly known as blue cheese, the actual word originates from the blue dots that form on the surface. That is why it is also known as blue cheese. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. the actual word has originated from the blue dots that form on the surface. That is why it is also known as blue cheese. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. the actual word has originated from the blue dots that form on the surface. That is why it is also known as blue cheese. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. the actual word has originated from the blue dots that form on the surface. That is why it is also known as blue cheese. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. It is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. the actual word has originated from the blue dots that form on the surface. That is why it is also known as blue cheese. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone. It has a flavor that tends to be similar to other types of cheese in a salty form, but the flavor is relatively strong. Therefore, it is consumed spread or melted in different foods to obtain a closer look and a salty color, although it can also be eaten alone.

Gorgonzola

This type of cheese has some absorbent things related to it and therefore it is most famous all over the world. The main factor is that it is Italian cheese, which is one of the most famous places and countries that use a lot of cheese. The other factor is the name, Gorgonzola, which originates from the city in Italy where more than 20,000 people live. Tit is a place where most people are engaged in agriculture and cow, goat, sheep and goat milk is frequently available. This type of cheese was introduced to the market by the inhabitants of this town of Milan back in 879 AD There are many forms in which it is available, such as buttery, firm and brittle. The fact that it is made from non-skimmed cow’s milk makes it very healthy and is mostly used by people who love cheese in their daily lives. It has a salty taste and once ingested anyone can see the blue texture on the inner surface which makes the taste even better. It will mostly be considered blue in color, but the actual color is teal, which will tell how authentic the cheese is. Produced mainly in Italy, and not just restricted to one region, it has been generated by adding some kind of starter bacteria in milk that is not skimmed at all, Penicillium can also be used for this purpose but is avoided to give a distinctive flavor to milk. the main form. It can be eaten in various forms, but it is mainly used with risotto, polenta, and even pizza. and not only restricted to one region, it has been generated by adding some kind of starter bacteria in the milk that is not skimmed at all, Penicillium can also be used for this purpose, but is avoided to give a different flavor to the main form. It can be eaten in a number of forms, but is primarily used with risotto, polenta, and even pizza. and not only restricted to one region, it has been generated by adding some kind of starter bacteria in the milk that is not skimmed at all, Penicillium can also be used for this purpose, but is avoided to give a different flavor to the main form. It can be eaten in a number of forms, but is primarily used with risotto, polenta, and even pizza. Penicillium can also be used for this purpose, but is avoided to give the main form a distinct flavor. It can be eaten in various forms, but it is mainly used with risotto, polenta, and even pizza. and not only restricted to one region, it has been generated by adding some kind of starter bacteria in the milk that is not skimmed at all, Penicillium can also be used for this purpose, but is avoided to give a different flavor to the main form. It can be eaten in a number of forms, but is primarily used with risotto, polenta, and even pizza. Penicillium can also be used for this purpose, but is avoided to give the main form a distinct flavor. It can be eaten in various forms, but it is mainly used with risotto, polenta, and even pizza. and not only restricted to one region, it has been generated by adding some kind of starter bacteria in the milk that is not skimmed at all, Penicillium can also be used for this purpose, but is avoided to give a different flavor to the main form. It can be eaten in a number of forms, but is primarily used with risotto, polenta, and even pizza. has been generated by adding some type of starter bacteria to milk that is not skimmed at all, Penicillium can also be used for this purpose, but is avoided to give a different flavor to the main form. It can be eaten in a number of forms, but is primarily used with risotto, polenta, and even pizza. It has been generated by adding some type of starter bacteria to milk that is not skimmed at all, Penicillium can also be used for this purpose, but is avoided to give a different flavor to the main form. It can be eaten in a number of forms, but is primarily used with risotto, polenta, and even pizza.

Key differences
  1. The taste of Bleu cheese is spicy and saltier that produces a pungent smell, on the other hand, Gorgonzola is the type of cheese that has a brittle shape, more salty in taste but less odorous.
  2. Bleu cheese is mainly produced around the world, especially in the United States, while Gorgonzola cheese is the cheese that is mainly produced in Gorgonzola, a city in Italy.
  3. Bleu cheese has a particular type of spots on the inner surface that is bluish-gray in color, while Gorgonzola cheese is cheese that has spots on the outer and inner surface that are blue-green in color.
  4. Bleu cheese originated during random experimentation in the Middle Ages, while Gorgonzola is the type of cheese initially produced by natives of Italy.
  5. The Bleu Cheese is made with skimmed milk and is placed in the oven at a certain temperature, while the Gorgonzola is made with non-skimmed cow’s milk and placed in original conditions.

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