Bleu cheese and Gorgonzola, two types of blue cheese that are made from cow’s milk, have a similar texture and color. They both have a slightly crumbly texture and an earthy aroma. However, taste-wise they are quite different. This article will discuss all the differences between Bleu cheese vs Gorgonzola in detail so that you can make an informed choice when buying either one of these cheeses for your next recipe or dinner party.

Bleu cheese vs Gorgonzola, what are the differences?

• Bleu cheese vs Gorgonzola, what are the differences?
• Difference in taste: Gorgonzola is more pungent than bleu cheese and has a stronger flavor. It’s also less salty than bleu cheese, which means you can use less of it when you’re cooking or baking something.
• Difference in texture: The texture of both cheeses is crumbly and soft, but gorgonzolas tend to be creamier than blues because they’re made with pasteurized milk instead of raw milk (which gives them a stronger flavor). If you want to try out some different types of blues from around the world, we recommend trying Gorgonzola dolce or Stilton blue if you’re looking for something richer than Roquefort or Danish Blue!

What is Bleu Cheese?

The cheese you may know as bleu cheese is actually a soft, creamy cheese produced in France. It’s made with cow’s milk and has a blue mold on its rind that gives it its distinct flavor and appearance. Bleu cheese is semi-soft in texture, meaning it can be crumbled or sliced like cheddar or Swiss.

The name “bleu” comes from the French word for “blue,” which refers to the blue mold used in making this type of cheese. The process involves washing curds with brine containing Penicillium roqueforti spores (a type of fungus) before aging them for up to three months inside caves where natural temperature fluctuations ensure consistent moisture levels within their rinds–which grow moldy over time due to high humidity levels inside those caves!

What is Gorgonzola?

Gorgonzola is a blue-veined cheese that’s made from cow’s milk. It can be hard in texture and has a strong aroma and flavor. The name comes from Gorgonzola, Italy, where it was first produced by monks who wanted to use the whey left over after making other cheeses (like mozzarella).

Gorgonzola originated in Italy but has been produced all over Europe since then. The United States saw its first batch in 1874 when an Italian immigrant brought some back with him from Europe during his travels overseas as part of his job as an engineer for Western Union Telegraph Company!

Gorgonzola vs Bleu Cheese Serving Size and Calories

Gorgonzola and bleu cheese are both types of cow’s milk cheeses that have similar textures. Gorgonzola is a soft, creamy cheese with a mild flavor, while bleu cheese is firmer and has a stronger taste.

Gorgonzola can be served as an appetizer or table cheese, while bleu cheese is usually only used as an appetizer or salad dressing because it’s too strong to eat on its own.

Serving Size and Calories of Gorgonzola vs Bleu Cheese.

The serving size for both is the same, so you don’t have to worry about getting more or less cheese than you expect. However, there are significant differences in calories. Gorgonzola has a higher calorie count per serving than bleu cheese–about 100 more! If you’re looking to cut back on your caloric intake, go with the latter; if not, then go ahead and indulge yourself with some Gorgonzola-the delicious taste will make it worth every bite!

Both cheeses contain high amounts of fat (between 30% and 40%) and sodium (about 900 mg per ounce). While this might seem like something that should be avoided at all costs if your goal is weight loss or maintenance, it’s important to remember that these amounts are still within healthy limits when consumed in moderation as part of an overall balanced diet plan that includes regular exercise alongside other nutritious foods such as fruits and vegetables

Nutritional Facts of Gorgonzola vs Bleu Cheese.

Gorgonzola is slightly higher in calories than Bleu Cheese, but there’s a reason for this. Gorgonzola has more protein and calcium than Bleu Cheese, which means it has more calories by weight. It also has less cholesterol than its counterpart as well as more sodium. So if you’re looking for something to replace your midday snack with something that will keep you fuller longer, then go with Gorgonzola!

Common Characteristics of Gorgonzola vs Bleu Cheese.

Both Gorgonzola and Bleu cheese are made from cow’s milk. They’re both blue cheeses, which means they have a distinct pungent aroma and flavor that comes from being aged for a long time. Both types of cheese have a creamy texture, but Bleu is often softer than Gorgonzola due to its lower fat content (about 30%).

Both are made from cow’s milk and have a similar texture, but they taste quite different

Both bleu cheese and gorgonzola are made from cow’s milk, but they have a different texture and taste. Bleu cheese is usually crumbly and soft, while gorgonzola is hard but crumbly. Both cheeses have a similar texture that you can compare to ricotta or cottage cheese; however, gorgonzola does not have as much moisture as bleu cheese does.

In terms of taste: Gorgonzola has sharper flavor than bleu cheese because it is aged longer before being sold–about three months compared to six weeks for most bleus–and contains more salt than most other blues (though this varies by producer).

The main difference between Gorgonzola and Bleu Cheese is the taste. Gorgonzola has a strong, pungent flavor while Blue Cheese is milder and more delicate. Both are made from cow’s milk and have a similar texture, but they taste quite different.