Gorgonzola vs Goat Cheese

Picking the perfect cheese can take your meal from good to absolute perfection, but it’s never an easy choice.

Many recipes use Gorgonzola and goat cheese interchangeably, siting goat cheese as a suitable substitution for Gorgonzola.

So, what’s the difference between the two and how do you choose the right one for the particular dish you’re preparing? Which one is better for cooking, and which one is better for eating? Which one is better for you?

You can’t very well ascertain this information from the labels. But don’t worry, we’ve done all the research for you! Here’s everything you need to know about Gorgonzola and goat cheese to help you choose between them.

Let’s start from…

oh..wait, if you or your family members are one of those that allergic to cheese, especially feta, you gotta read this article i wrote previously here.


Gorgonzola is an Italian cheese originating from Northern Italy.

Gorgonzola Dolce DOP shipped from Italy. It it supple and luxurious with an unmistakable tangy creaminess. Learn more.

It’s considered to be one of the top five most popular cheeses from Italy, and it’s one of the oldest blue-veined cheeses.

This cheese has a pretty distinctive look, being a creamy ivory color with a marbling of blue-green veins throughout it.

This cheese is made from cow’s milk, which can give cheese a mild flavor, but that isn’t the case with Gorgonzola. It’s got a strong, spicy flavor that people either love or hate. 

Along the line, we can never skipped mentioning the other very popular cheese from Italy, the parmigiano reggiano which also known as parmesan in the states.

Gorgonzola is named after a town by the same name in Milan, Lombardy. It’s been produced since the 13th century. The cheese was originally called “Stracchino di Gorgonzola”. “Stracchino” means “tired”, and refers to the cows whose milk made the cheese.

The cows migrated from up in the Alps to the lowlands, and the locals figured out that milk from these cows contained more butterfat than their own happy, pasture-fed cows produced.

And for aging,

Gorgonzola used to be aged in caves for around a year. It’s now typically aged from 2-6 months minimum.

Not only is a strong taste associated with Gorgonzola cheese, there’s also a pungent odor associated with it.

Yes, some even said it smells like vomit/feet like in feta cheese.

Part of this depends on the aging process. The younger cheeses, or those aged for 2-6 months, are called Gorgonzola dolce. The older cheeses that are aged more than 6 months are called Gorgonzola piccante or naturale.

The longer it’s aged after 6 months, the stronger the smell and taste are. Its pungent aroma is one that some people like, or can at least deal with, while others hate it. Read how long to store Gorgonzola.

So, what does Gorgonzola taste like and what can you eat it with?

At first, it’s got a strong, spicy and pungent flavor, but that gives way to a sweet aftertaste. Because of the sweetness, it makes a good dessert cheese, and it’s well-suited to eat with fruit. It has a creamy texture, so it melts quite well and is great for cooking and it works well in sauces. 

Read: Is Gorgonzola for vegetarian?

Goat Cheese

There are lots of different types of goat cheese. The only real stipulation is that it has to be made from goat’s milk.

Goat gouda imported from Holland. Did you notice any different?

It’s also called Chevre, which means “goat” in French. Any goat cheese can be called chevre, but it usually refers to the most common type, which is unripened and very soft.

Most chevre is made in France, but a growing number of cheesemakers based in the U.S. are making it, such as Vermont Creamery and Montchevre Goat Cheese

Goat cheese is a good choice for those who are lactose intolerant (see Gorgonzola vs Parmesan here) because it has low amounts of lactose. It’s not that goat cheese is lactose-free, but rather that its protein structure is different from cow’s milk.

That’s to say, people who allergic to cow milk, may not allergic to goat milk.

Goat cheese is beneficial to digestive health and helps with weight loss. It contains capric acid, which is a type of fatty acid that helps to develop good bacteria in the intestines of humans.

That is also what gives goat cheese its distinctive flavor.

Goat cheese contains probiotics, which are beneficial bacteria that promote good gut health by keeping away harmful bacteria.

There are also more medium-chain fatty acids in goat’s milk than there are in cow’s milk. They are digested and absorbed more quickly.

Because it’s made from goat’s milk, goat cheese has a unique tangy flavor. The younger the cheese is, the more intense the tangy flavors are.

The longer it ages, the milder it gets.

Younger cheese will be very soft and spread easily, while more mature cheese will be firm and crumbly, but not hard. Even though the texture of more mature goat cheese firms up, the flavors become more creamy.

No matter how old it is, goat cheese has a bitter flavor that allows other flavors it’s paired with to shine, while also offering up its own savory flavor. It pairs well with fruit, olive oil and garlic.

For those looking for dairy-free substitution, feta for example here, goat cheese is a good one to try!

Nutritional Info

Based on 1 oz. Serving:

Gorgonzola Goat Cheese
Calories 102 100
Carbohydrates 0.7g 0.7g
Total Fat 8.4g 8.1g
Saturated Fat 5.8g 5.3g
Sodium 144mg 325mg
Cholesterol 22.1mg 21mg

So, which cheese is better?

That depends. Some people fall in love with Gorgonzola’s unique smell and taste, while others would prefer goat cheese.

Those on a low-sodium diet may want to try Gorgonzola or eat small portions of goat cheese due to the latter’s high sodium content.

If you’re lactose intolerant, have a milk allergy, trying to improve your digestive health, or lose weight, the goat cheese is your best bet.

Aside from those considerations, it’s a matter of taste. If you’re a bit adventurous, or like a sharp and spicy flavor, try the Gorgonzola. If you want a mild flavor, try a more matured goat cheese.

For pet owner, you will be surprise continue reading…