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Jun 13, 2011 06:31 AM

Difference between Gorganzola & Blue Cheese?

I know that Gorgonzola is only one of the several cheeses known as “Blues”. However, when I go to a convenient local “supermarket” I find different containers labeled as Gorgonzola and Blue Cheese from more than one supplier. How can I tell if the one labeled Gorgonzola is what I am getting and vice-versa. I have a suspicion that the cheeses are sometimes mislabeled. You may say “so what”, but I don’t like to be duped. I would like to get what I paid for. How do you discern the difference – taste, smell, texture??? I need a cheese maven to give me some advice so that I can intelligently tell the difference. I know if I go to a cheese specialty store I probably can trust the proprietor. However, I still would like to really know what to key on when I visit a supermarket.
Lucky B

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  1. Go to a good cheese store and ask for examples....

    Are you looking specifically in Manhattan?

    Also there are different types of Gorgonzola...

    2 Replies
    1. re: gutsofsteel

      If I'm eating gorgonzola on a cheese plate, I usually go for the Dolce variety. Creamier and sweeter (duh).

      1. re: ferret

        Absolutely! I cut my blue cheese teeth on Dolcelatte. I suggest it to anyone who thinks they don't like blues. Now I like them all.

    2. Why do you "have a suspicion some are mislabeled?" Gorgonzola has a distinctive wrapper and a section of that should be on each piece. If not, talk to the cheese person...or is there some reason you can't talk to that person at the local supermarket?

      1. I'm no cheese expert but I thought Gorgonzola was simply an Italian version of the French Bleu, with textural and taste differences due to the individual producers' methods.

        1. well Gorgonzola (DOC) is a bleu cheese, but not all bleu is Gorgonzola.Gorgonzola can only come from the Lombardy region of Italy, and is made from only cows cheese is a open, none protected term that can describe any cheese that has blue or grey mold in the curd in streaks or pockets. most of the famous blues how ever like Gorgonzola(DOC), Roquefort(AOC),Stilton(AOC) etc are all protected by Aoc is appellation d'origion controlee, Doc is Denominazion di origine controllata and all that means is in order to be call Gorgonzola it has to be made in a certain area with a set type of milk from a specific breed of animal and aged a certain way if any one of the steps is not fallowed it can't be called Gorgonzola even if it looks and tastes like it.

          the world encyclopedia of cheese by Juliet harbutt

          4 Replies
            1. re: Mother of four

              Thx Mother of Four. I guess if I want to purchase authentic Gorganzola it's going to have to say on the label "Product of Italy - (DOC)" just like great wines in France control their growths. Stella cheese products are from Wisconsin and I'm sure the labeling is not controlled by any appellation. However, if you like Stella cheese - Blue or otherwise - - what's the problem.

              1. re: luckyb444

                The Wisconsin cheeses that I have bought have been wonderful, in fact we have a cheese store in FL that only sells Wisconsin cheese. I have bought and liked many kinds of Gorgonzola both from Italy and here, sort of depends how I am going to use them.

            2. Why are you interested in Gorgonzola, and worried about being duped? I have bought domestic (USA) Gorgonzola (most likely Stella brand), and gotten what I paid for it. I don't expect it to be superior to a domestic or Danish blue, just a bit different (green for one thing).

              gives an idea of the range of 'blues' and their prices.