What can I use in place of Gorgonzola cheese?

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asked Jan 6 in Recipes by Hiphopharry (2,210 points)
What can I use in place of Gorgonzola cheese?

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answered Jan 10 by Castnblast67 (1,410 points)
When you don't have Gorgonzola Cheese you can use blue cheese in place of Gorgonzola Cheese or even Roquefort cheese.

You can substitute blue cheese for Gorgonzola Cheese as they are nearly the same thing as Gorgonzola is just a specific type of blue cheese.

Another substitute for Gorgonzola Cheese is Roquefort cheese which is a little bit creamier and more bearable in comparison to gorgonzola cheese.

To freeze the Gorgonzola Cheese cut the Gorgonzola cheese into portions no larger than 1/2 pound each, and wrap tightly in heavy-duty aluminum foil or plastic freezer wrap, or place inside a heavy-duty freezer bag.

The country that Gorgonzola Cheese comes from is Italy.

Gorgonzola Cheese originated in Italy.

Gorgonzola is one of the world's oldest blue-veined cheeses.

The Gorgonzola Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola.

The blue stuff in Gorgonzola Cheese is a type of mold called Penicillium glaucum.

Gorgonzola is made from unskimmed cow's or goat's milk.

Penicillium glaucum mold is added to create the blue green veins in the cheese.

In creating gorgonzola, starting bacteria is added to milk, along with Penicillium glaucum mold.

Gorgonzola cheese tastes earthy and salty and can be somewhat described as tasting like a rustic barnyard that is nestled in a field of lush.

However to me it's a good taste while to some people it's not a very good taste.

Gorgonzola is usually better than blue cheese although your tastes can differ.

I prefer Gorgonzola Cheese over blue cheese but some people like blue cheese better than Gorgonzola Cheese.

Gorgonzola is a specific type of blue cheese, produced in Northern Italy.

While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.

Gorgonzola Cheese is similar to Blue Cheese and also Roquefort cheese.

Gorgonzola Cheese is somewhat the same as blue cheese.

Gorgonzola is a different and specific type of blue cheese so they are nearly the same but they also have a slight difference between them.

Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium.

Gorgonzola is a specific type of blue cheese, produced in Northern Italy.

While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.

Often referred to as blue cheese, Gorgonzola is exclusively made from cow's milk, often boasting milder flavors than those of other blue cheeses.

What truly sets it apart from other blue cheese is its deep roots in Italian artisanship, still influencing production today.

Bleu or blue cheese tends to have a sharper more acidic and generally saltier taste than Gorgonzola.

With Gorgonzola however there are two main types; Gorgonzola Dolce which is the younger and slightly milder cheese.

The young blue stilton cheese has a slightly acidic flavor.

Its texture becomes softer and creamier as time passes by. You can use it instead of Gorgonzola cheese in hot or cold recipes.

Roquefort cheese is made from sheep's milk and its name is derived from its place of origin.

It is tangy, crumbly cheese that resembles gorgonzola.

You can substitute Roquefort cheese for gorgonzola in your recipes.

Roquefort cheese is a little bit creamier and more bearable in comparison to gorgonzola cheese.

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