Cheddar vs Gorgonzola

  • Cheddar has a sharp and tangy flavor. Gorgonzola on the other hand is bolder, creamier and much more pungent.

Cheddar and Gorgonzola cheeses are both popular and iconic varieties of cheese. Both have a long history, with Cheddar originating in the English village of Cheddar in Somerset around the 12th century, while Gorgonzola is believed to have been first made near Milan, Italy more than 1,000 years ago.

In the USA, Cheddar is the most popular cheese, accounting for nearly 20% of all cheese consumed. While Gorgonzola is less common, it’s still a favorite among many gourmet chefs who appreciate its bold and creamy flavor.

Flavor Profile

Cheddar is known for its sharp flavor and crumbly semi-hard texture. It is made from cow’s milk and has been aged for at least three months — resulting in a range of flavor profiles — from mild to extra-sharp depending on how long it has been aged. In addition, the color of cheddar ranges from white to pale yellowish orange.

Gorgonzola, on the other hand, is a milder, buttery-flavored cheese and is also made from cow’s milk. It is creamy and softer in texture with a light blue-green veining throughout. Its flavor profile can vary depending on how long it has been aged (usually 3-6 months) but generally has a full-flavored, slightly sweet and earthy taste. Also, it has a powerful smell.

Interestingly, cheddar has a variety called blue cheddar that also has blue veins similar to gorgonzola. It’s due to mold Penicillium glaucum added to the cheese during production.

Which is healthier?

In terms of nutrition, both cheddar and gorgonzola are relatively high in fat and protein. Cheddar contains slightly more saturated fat and calories than the latter. Gorgonzola tends to be saltier than cheddar. However, it should be noted that both cheeses provide a range of essential vitamins and minerals such as calcium, phosphorus, zinc, vitamin A and B12.

Uses

When it comes to uses, the choice between cheddar and gorgonzola is a matter of taste. If you like sharper and tangy flavors, then cheddar may be the best choice for you. But if you prefer a bolder and creamier taste, then Gorgonzola is definitely worth trying. It’s all about finding the right balance of flavor to suit your dishes.

For instance, cheddar is often used for grating, shredding and melting in dishes such as macaroni and cheese, casseroles and grilled cheese sandwiches. Gorgonzola is commonly crumbled onto salads or used to form part of sauces or dressings. It also pairs nicely with certain fruits like pears and apples, as well as nuts and honey.

Reference:

  1. USDA FoodData Central – Cheese, Blue or Roquefort.
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