Gorgonzola vs Feta Cheese: Best Comparison Guide

Cheese may be one of the world’s most varied, used, and favorite foods. According to Statista research, over 16 million metric tons of cheese is produced in the U.S. and European Union annually. The study found that the average American consumer eats over 40 pounds of cheese each year.

With those kinds of stats, it’s no surprise to learn that the production and types of cheeses continue to grow year after year. It’s likely impossible to determine an exact number, but estimates show that more than 2,000 types of cheeses are sold and consumed around the world.

Given the many different types of cheeses, each offering a unique flavor and texture, determining the best choice for your recipe can become overwhelming. Let’s narrow the options to two of the most popular cheeses in the world: Feta and Gorgonzola.

This detailed guide provides an in-depth overview of Gorgonzola vs. Feta. Learn about the origin, nutritional value, flavor, texture, and uses.

Feta and Gorgonzola Cheeses

For many home cooks and chefs, gorgonzola and feta cheeses are mainstays in the kitchen. They each offer texture and versatility that works well in a multitude of recipes.

That said, there are also many differences between feta and gorgonzola, including the origin, production, flavor, and nutritional value. Moreover, each has a unique taste and culinary use.

Feta and gorgonzola are both categorized as a type of Fresh Cheese.

Overview of Fresh Cheeses

Many cheeses are aged to achieve a target flavor and texture. Fresh cheeses are not aged long, which generally results in a softer cheese with a relatively mild taste.

Some are sweeter than others. Some are saltier, creamier, or more crumbly. If you’re looking for a versatile cheese that can enhance more than one meal, look for a type of fresh cheese.

Types of Fresh Cheese

Fresh cheeses include feta, mascarpone, ricotta, fresh mozzarella, and blue cheese. They vary by texture, flavor, and appearance, among other characteristics.

Many varieties of fresh cheeses are used in salads, paired with simple crackers, dried fruit, and vegetables.

The following list provides a brief primer on a few of the most popular fresh cheeses in the United States.

The following sections offer a comparison of Feta vs. Gorgonzola, starting with an in-depth description of each.

Feta

Feta Cheese originated in Greece and has become highly popular in Western culture. Many different regions of the world now produce feta.

Appearance and Flavor

The color and creaminess of the final product varies depending on where the cheese is made. For example, French feta is mild and more creamy compared to crumbly Greek feta.

Feta has a slightly tangy and salty flavor. It’s used across the culinary industry in various types of dishes, including Greek salads, sandwiches, soups, and Mediterranean dishes.

Production of Feta

Feta is entirely or primarily made from the milk of sheep. Some producers may use a small amount of goat’s milk. It never contains cow’s milk, which is the base used to make gorgonzola.

To make feta cheese, rennet is added to curdle the sheep’s milk. Curds are drained and separated from the whey, then compacted and cut into blocks. The cheese is placed in a salted brine solution which leads to its signature salty, slightly tart flavor.

It’s stored and aged for up to two months. By comparison, gorgonzola may be aged for up to 12 months.

Popular Uses

Make a simple, delicious appetizer with olives, cucumbers, tomatoes, thinly sliced red onion, and feta cheese. Sprinkle the top with roasted sunflower seeds, a few capers, and a quality balsamic vinegar glaze. It’s easy and delicious.

Gorgonzola

Gorgonzola is a specific type of blue cheese that was originally produced in Northern Italy. With a unique, yet recognizable flavor and appearance, it is widely used in the kitchen, in wine pairings, and for charcuterie and cheese boards.

Quick Overview of Blue Cheese

The blue veins in a block of blue cheese (sometimes written as bleu cheese) are due to the addition of Penicillium fungi. The concentration, shade, and depth of the blue-green colored filaments depend on the curing conditions.

As the mold develops, cheesemakers use metal rods or a type of needle to create air pockets and tunnels within the curd wheels. Air feeds the blue mold, which spreads and weaves its way through the cheese.

Texture and Flavor of Blue Cheese

Blue cheeses have a creamy, soft texture. Although the cheese holds its shape after production, certain types of blue cheese fall apart in various size crumbles.

The final cheese product owes its distinct flavor to the presence of the mold. In general, blue cheeses made with Penicillium roqueforti have a sharper and more pungent flavor. Milder varieties are made with Penicillium glaucum. For a mild taste, try Gorgonzola Dolce.

Popular Varieties of Blue Cheese

Some of the most popular and well-known blue cheeses include French Roquefort, French Saint Agur, English Blue Stilton, and Bleu d’Auvergne.

Monte Enebro is another mild option. It’s not technically a blue cheese, but it offers a similar flavor profile. It’s a goat milk-based cheese with a full white color and a blue mold rind.

With a better understanding of blue cheese in general, let’s turn our attention back to Gorgonzola.

Types of Gorgonzola

There are two types of gorgonzola: Gorgonzola Dolce and Gorgonzola Piccante.

Creamy Gorgonzola, also called Gorgonzola Dolce, is a young blue cheese with a sweeter, milder taste and a creamy texture. The off-white cheese is streaked with a blue-green mold that releases an earthy flavor.

Mountain Gorgonzola, known as Piccante Gorgonzola in Italy, is aged longer to develop a spicy, sharp taste and stronger odor. The lower moisture content fosters a more intense flavor compared with the milder Dolce Gorgonzola. It maintains a firm texture and is useful for cheese boards and pairing with luxurious foods such as fresh figs, prosciutto, and a glass of sparkling wine.

Production of Gorgonzola

Gorgonzola is made from unskimmed, pasteurized cow’s milk and aged with a Penicillium fungus that gives the cheese its distinct visual characteristics, strong flavors, and aromatic profile.

The milk is heated and combined with a starter culture and rennet, which causes the milk to curdle. Curds are placed in a forming mold. Metal rods are used to pierce the cheese to create holes and allow for air to circulate. This, in turn, encourages the mold to grow, which gives the cheese its signature blueish-green streaks.

Aging

Gorgonzola ages for a few months and up to a year. During the unique aging process, the cheese is stored in a cool, humid environment to foster mold growth. The aging time and environment is a key factor that determines the severity of flavor and texture in the final product.

It undergoes an unpressed production process that results in a creamy, moist cheese. The texture ranges from soft to crumbly, depending on how long the cheese ages.

Flavor Profile

The distinct flavor of gorgonzola is tangy, pungent, and aromatic. It gives off a strong aroma, yet compared to many other blue cheeses, it offers a milder taste. The depth of flavor is a result of how long the cheese is aged.

Popular Uses

Gorgonzola has a unique appearance and is widely used in home kitchens and restaurants around the world.

Enjoy gorgonzola as part of a cheese board with fresh fruits and charcuterie, on a fresh warm baguette, or in a creamy dipping sauce. Gorgonzola is a widely used ingredient in pasta dishes, risotto, and salads.

Comparison of Gorgonzola and Feta

Gorgonzola and feta are both versatile cheeses, each offering a distinct flavor and texture. Understand their similarities and differences to elevate your culinary journey.

Part of the blue cheese category, Gorgonzola is native to Italy, made from cow’s milk, and has a smooth texture. By contrast, Feta is native to Greece, made of sheep and goat’s milk, and has a crumbly texture.

Summary Chart of Gorgonzola vs. Feta

Here is a quick reference chart summarizing the characteristics of gorgonzola cheese and feta.

Gorgonzola and feta cheeses are a good source of protein, calcium, magnesium, and vitamins. However, it’s high in calories, sodium, and fat, including saturated fat. General advice is to consume cheese in moderation.

The following table provides a comparison of the nutritional value of gorgonzola and feta cheeses.

How to Use Gorgonzola and Feta Cheeses

Both feta and gorgonzola are versatile cheeses used in many different ways and as ingredients in various types of cuisine.

Here is a list of simple, yet delicious ways to use feta and gorgonzola cheeses. Experiment and let us know about your amazing creations!