Gorgonzola Cheese is a unique cheese that looks very distinct with its blue veins running through it. Italy is known for cheese culture worldwide, and Gorgonzola Cheese comes from a small town called Gorgonzola, Italy. Gorgonzola Cheese is one of the most popular types of cheese because it looks and tastes so unique. Several recipes and preparations call specifically for the use of the Gorgonzola Cheese. However, being extremely popular as well as exquisite has its downsides. Sometimes it may be out of stock, not available at home, or something else may prevent its use in recipes. Many recipes, from risotto to polenta, need their specific taste and flavor.
Gorgonzola Cheese is made from cow’s milk and pairs well with almost any recipe like salads, cooked vegetables, fruits, etc. So let us look at some of the substitutes we have that come close to replicating the taste and flavor of Gorgonzola Cheese.
Roquefort as a Gorgonzola Cheese Substitute
This particular milk is made from sheep’s milk and has a characteristic tangy taste that comes close to the taste of Gorgonzola Cheese. This particular one is produced only in Roquefort in France and has a distinct white color, and will be a little moist apart from being tangy. Though slightly different in texture because Roquefort cheese is creamier with a stiffer consistency, it still is a good substitute because of its crumbly texture and spicy flavor. There may be other versions of Roquefort not produced in France, but you need to try them to check if they state the same.
Replacing a cheese from technically the same family will be the closest you can get. Gorgonzola belongs to the blue-veined family of cheese. The veins are because of the molds in the milk as the cheese ages. Bleu d’Auvergne belongs to the same family of cheese as Gorgonzola, and so it’s an excellent substitute. While it is spicier than Gorgonzola and pungent, it still has that slight moistness and creaminess that is so characteristic of Gorgonzola. However, you can taste this flavor only when the cheese is fully matured. So you have to choose one that’s a loner-aged version of Bleu d’Auvergne.
Gorgonzola Dolce (Dolcelatte)
Few are aware that Gorgonzola itself is a whole family of cheese apart from the family of blue-veined cheeses. The most popular ones are used among the entire family of Gorgonzola, Piccante, and Dolce. Gorgonzola Dolce (Dolcelatte) is a milder version of the original but goes very well as a substitute. Picante will be more pungent, and so dolce might be the choice you want. It is soft, buttery, creamy, velvety, and sweet. You can use this in any recipe that uses the gorgonzola cheese.
Danish Blue as a Gorgonzola Cheese Substitute
Sometimes the recipe and the preparation require somewhat the exact look of the Gorgonzola. This is where Danish blue comes as a help. While this cheese is more intense in flavor than the Gorgonzola, it’s still a perfect substitute. The taste can be best described as extreme on every level and pungent solid. So you may have to sample this before you use it in recipes. Otherwise, it gives the same velvety soft, smooth texture. It’s also very salty as it contains almost 20 -30% salt content and is made from cow’s milk, just like Gorgonzola, which makes it a great substitute.
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This one is our favorite because it is so easy to find and substitute, making almost no effort. Apart from the missing blue veins, the taste and texture are suitable as a substitute. It’s white, creamy, and perfect for pasta, pizza, and even salads. Goat cheese is also very healthy owing to its lower fat content.
Like Danish blue, Stilton has intense and rich and exhibits the blue-veined cheese. The flavor is salty, tangy, and nutty, while the texture is soft and creamy. Stilton ages well and gets that smooth, creamy texture only when aged well. So always go for the well-aged ones. Stilton is available in two types. A blue stilton and a white stilton. The blue one is the more intense, so choose the while stilton if you want a milder taste. Remember that the less-aged Stilton will have an acidic taste, so try and avoid it as far as possible.
Like the Gorgonzola, the Fourme d’Ambert also belongs to the same blue-veined family of cheeses. It is not just made from the same cow’s milk but also the same fungus. So it exhibits the same look and almost the same texture and taste. The cheese will be velvety soft and smooth. While the cheese itself will be creamy, sweet, and milder. Being sweet, it goes well with sandwiches, salads, fruit dishes, and toppings. The creamy texture and balanced flavor make it a good combination with wine.
Shropshire Blue as a Gorgonzola Cheese Substitute
Shropshire Blue is from cows’ milk and the same fungus. However, the milk used is not raw like others. The use of pasteurized milk and annatto gives it a distinct orange color. Annatto is a natural pigment that gives the cheese a cheddar look. The texture and the taste are the same as Gorgonzola. It has a slightly sour note with a tangy aroma. This is a suitable replacement where the color and look of the cheese are not predominant in the choice you make. We can use this ingredient in pizza, pasta, sandwiches, and salads.
Choosing the right cheese is also crucial. If you want a close match of the taste, we suggest you use ones from the same gorgonzola families or even the blue-veined cheese family. However, if you wish to add the taste of cheese, you can go with the easily available relatively inexpensive goat cheese. Overall, we have shared quite a few options to cheese from. This variety will give you enough options on hand to make a perfect choice. I hope the information transmitted in the article has been helpful.