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Blue Cheese vs Gorgonzola

Have you ever wondered what the real difference is between Blue Cheese varieties? The taste, the crumble, the texture. We hunt down a few Blue facts, and compare them to a common North Italy variety called Gorgonzola.


Naming a food after the town of origin is like a traceable trademark of quality. Gorgonzola is a nice town located just outside Milan. Although today there are stables in the town from the farms which used to surround the city, it is now modern suburbs.

Gorgonzola cheese, to put is simply, is more mild and crumbles. Commonly used for cooking, you may have eaten it on a pizza. Almost all people have heard of Gorgonzola, but few people have actually cooked with it themselves. We are a long way from Italy, but our local cheese producers make a pretty convincing recipe of the cheese.

What makes the Blue Streaks in Blue Cheese?

Blue Cheeses follow the same cheese making process. Blue mold powder is added to the cheese making process, and the contact with oxygen during the maturing process is what makes the Blue veins grow. Often the cheese is pierced during this process to help get the air into the cheese.

Blue Cheese vs Gorgonzola

There are several types of Blue cheese. Some are stronger, or have an odour which is not appealing to all, however to some, this stronger, the more exciting. 

Taste & Texture Mild, Salty, Crumbly
Appearance White cheese with green-blue marbling
Aroma Slight nutty
Made from Pasteurised Cows Milk
Enjoyed with wine or used in cooking

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