What is the difference between blue cheese and gorgonzola cheese?

While both blue cheese and Gorgonzola are blue-veined cheeses, there are some key differences:

Origin:

* Blue cheese: This is a general term for any cheese with blue veins, and can be made from cow's, goat's, or sheep's milk.

* Gorgonzola: This is a specific type of blue cheese that originates from the Lombardy region of Italy.

Milk:

* Blue cheese: Can be made from different types of milk, as mentioned above.

* Gorgonzola: Made exclusively from cow's milk.

Texture:

* Blue cheese: Varies depending on the type and how it's made, but can be creamy, crumbly, or firm.

* Gorgonzola: Generally has a creamy and crumbly texture, with a slightly more liquid consistency than other blue cheeses.

Flavor:

* Blue cheese: The flavor profile of blue cheese is very broad, ranging from mild and buttery to sharp and pungent, depending on the specific type.

* Gorgonzola: Has a distinctive sharp, tangy, and slightly sweet flavor with a pronounced blue cheese aroma. It's known for its creamy and slightly spicy taste.

Types:

* Blue cheese: There are numerous types of blue cheese around the world, including Roquefort, Stilton, Danish Blue, and many others.

* Gorgonzola: Has two main varieties:

* Gorgonzola dolce: A milder, sweeter, and creamier version.

* Gorgonzola piccante: A sharper, stronger, and more pungent version.

Uses:

* Blue cheese: Used in a variety of dishes, from salads and pizzas to sauces and dips.

* Gorgonzola: Often used as a topping for pasta, pizza, and salads, or as a filling for ravioli and other pasta dishes. It's also used to make creamy sauces and dips.

In short, Gorgonzola is a specific type of blue cheese, known for its creamy, tangy, and slightly spicy flavor. While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola.