2006-10-23 23:15:56 · 11 answers · asked by domangelo 3 in Food & Drink ➔ Cooking & Recipes
There are all 3 known as dessert cheeses and basically have the same colors in their appearance. The following tells a little bit about each one:
Blue Cheese is a crumbly and sharp-flavored soft dessert cheese that is white and contains blue mold. French blue cheese is referred to as "bleu cheese."
Gorgonzola is a white and blue-veined Italian pressed cheese that may range from soft (very young) to semi-hard (aged). It is used in cooking, for desserts, or in sandwiches. An American gorgonzola is made in Wisconsin.
Roquefort is a soft dessert cheese that is white with a characteristic blue veining. The veining comes from the penicillin mold that gives this cheese its sharp flavor.
2006-10-24 10:48:31 · answer #1 · answered by dustydee 3 · 1⤊ 1⤋
Blue Cheese Vs Gorgonzola
2016-11-01 11:08:06 · answer #2 · answered by santolucito 4 · 0⤊ 0⤋
Here are the 3 differences, Denmark, France and Italy, they are structurally the same cheese, blue made in Denmark is dry and crumblier than the other 2, Roqiefort is made with sheeps milk, and is less salty and a bit creamier than the others, Gorgonzola is the creamiest and is made from both cow and sheeps milk, it is difference in the mold is layers as apose to the others being veined.
Price wise, Danish Blue is least expensive, true French Roquefort is medium priced, and goronzola tend to be the most expensive. But a little goes and long way, all can be used in cooking, but are best eaten at room tempartire to enjoy the aroma and true flavour. In my years as a chef, I like blue for salads and canapes, roquefort for just eating and gorgonzola lends itself to pasta sauces very nicely.
2006-10-24 07:41:56 · answer #3 · answered by The Unknown Chef 7 · 1⤊ 0⤋
Go to your local cheese store or the cheese/deli counter in your local supermarket and ask them for a tiny sample of each to taste.
All three contain different molds and fungi which give them their distinctive flavors.
Where I shop the Danish blue is a lot less expensive than the Roquefort and we find it an acceptable substitute as far as flavor is concerned.
Gorgonzola is runnier and has a different (but also tangy) taste. (I like it on pizza with spinach, but, hey, that's just me!)
2006-10-23 23:38:27 · answer #4 · answered by pat z 7 · 2⤊ 0⤋
blue cheese is a type of cheese and gorgonzola is a type of blue cheese
2016-03-17 05:33:56 · answer #5 · answered by Anonymous · 0⤊ 0⤋
They are both blue cheeses. Gorgonzola is made from cow's milk, roquefort is made from sheep's milk.
2006-10-23 23:18:32 · answer #6 · answered by C MONEY K 2 · 1⤊ 0⤋
The difference in all cheeses are the area in which it is made, what type of milk it is made from and how long it is aged.
2006-10-23 23:37:26 · answer #7 · answered by The Squirrel 6 · 2⤊ 0⤋
Probably the different types of mold and bacteria used in these cheeses.
2006-10-23 23:17:53 · answer #8 · answered by Anonymous · 0⤊ 0⤋
The strenght, and the method of making
2006-10-23 23:52:33 · answer #9 · answered by cgroenewald_2000 4 · 0⤊ 0⤋
Some of it is from a goat and some from a cow.
2006-10-23 23:30:52 · answer #10 · answered by David G 3 · 0⤊ 0⤋