Gorgonzola or Blue Cheese ?

[DmOrtega]

I've always thought the two were interchangable, however last night I realized that they were not. Not always. I wanted to make a Gorgonzola Sauce for pasta and all I had on hand was Blue Cheese. I used that thinking it was similar. The sauce was good, but mild in flavor and didn't have the sharpness that I thought it should have. What is the difference?

[Wendy w]

I like Gorgonzola basically because I think it tastes better-pure and simple.

[emilycat]

I'm not sure what to tell you about the individual characeristics of Gorgonzola, but there are loads and loads of different varieties of blue cheeses, and Gorgonzola is just one of them. There are also several varieties of Gorgonzola. What kind of help am I? http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 05-23-2001).]

[Alky]

I'm not sure of the technical differences but our all time favorite is gorgonzola. I use it for all my blue cheese needs. I'll have to try the pasta.

[sneezles]

There are two types of Gorgonzola that I'm aware of, one is dolce or mild and the other isnaturale which has a stronger taste and smell. The name Blue Cheese simply refers to the fact that the cheese has been inoculated with spores of special mold.

[kwormann]

It is definately an acquired taste, but once you acquire it.......WAHOOOOOO http://www.cookinglight.com/bbs/biggrin.gif

Kim

[Jewel]

OK, now you guys are grossing me out. All this talk of mold and spores. I prefer to think of my blue cheese as simply 'depressed', OK? I don't need to hear about spores. http://www.cookinglight.com/bbs/tongue.gif

I consider myself a cheese junkie. I love nearly all types of cheese, there are just many I've never tried! Last summer I was at a retirement dinner for my husband's colleague at an Italian Restaurant in Seattle. I decided to have this Penne Pasta that was served with a tomato, green pepper, mushroom sauce and topped with crumbled Gorgonzola cheese. That was THE most vile stuff I had ever put in my mouth!! I had to lift the melting crumbles off my pasta and hide it on the side of the plate. It was sour and so strong that it overpowered everything else on the pasta! Maybe it was just that one type, but I've never tried that stuff again! Now that you're telling me there's 'mild' Gorgonzola, I may have to try it again...but I'm almost positive that if there is such a thing as 'Nuclear' Gorgonzola, they serve it in Seattle!! http://www.cookinglight.com/bbs/biggrin.gif