This is a very newly developed cheese that came from the Danish attempt to replicate Roquefort blue cheese. Oxford blue cheese is a British cheese but developed by a French baron surprisingly in Oxfordshire England. It does share a lot in common with the British Stilton in flavor since it is stronger and spicier than most other blue cheeses.
It is made from unpasteurized cows milk. Cambozola is a German blue cheese that is a fairly recently developed version of blue cheese. It is a very creamy version that attempts to mimic gorgonzola. It is so creamy that it is sometimes sold as Blue Brie. It is made from cows milk. This is far from a comprehensive list and only touches on some of the more popular blue cheeses. For a more comprehensive list head over to the Wikipedia page of a List of Blue Cheeses.
The blue stuff in Gorgonzola cheese is Penicillium mold. More specifically it is the Penicillium species known as glacum. Stronger flavored blue cheeses use the Penicillium species roqueforti.
Penicillium is the same mold that is used to make penicillin. But the Penicillium species for making the antibiotic penicillin is called chrysogenum. Gorgonzola is one of the mildest blue cheeses. If you like blue cheeses in general but many you have tried are too strong, Gorgonzola is a good choice. Gorgonzola is the mildest blue cheeses you can buy. Another very mild blue cheese is Danish Blue.
Both of these are mild due to the Penicillium glacum mold used to make them. But if you have Gorgonzola it can be used in recipes that call for blue cheese. A point to note though is that Gorgonzola is one of the mildest blue cheeses. The cheese has spots, dots and even strips of blue color mold on the surface of the cheese. This cheese is said to be one of the oldest kind of salty cheese.
Blue cheese is referred as blue cheese because of the spots and veins on the surface of this kind of cheese are of usually blue color, blue and gray color, blue and green color, etc.
Another distinguishing feature of the blue cheese is its strong smell which enables the people and users to identify that it is blue cheese. The aroma in the blue cheese is because of the bacteria added while its preparation and due to the mold grew on it.
It is quite sharp and salty in taste, whereas its further type Gorgonzola is flakey and crumbly. Blue cheese is considered to be invented accidentally. According to the myths and stories, a youth in France was having his lunch with cheese and bread.
When he came back after months, the Penicillium Roquefort mold was grown on the cheese. Bleu cheese: Includes a large class of cheeses treated with molds. Was reportedly discovered by accident by a drunken cheesemaker. Has blue to green to gray coloring of mold throughout the white.
Is aged for several months in a temperature-controlled environment, like a cave. Has a stronger flavor than Gorgonzola. Is it a bit more crumbly than Gorgonzola. As the Gorgonzola cheese comes with a different flavor, it is more used as a pizza topping. The Gorgonzola cheese comes in two popular varieties — Gorgonzola dolce and Gorgonzola naturale. While the Gorgonzola dolce is mildly aged and comes in a sweet flavor, Gorgonzola naturale is aged for six months and has a sharp and pungent smell.
Gorgonzola and Bleu cheese are prepared in the same manner. When comparing the flavor, Gorgonzola cheese has a milder flavor than Bleu cheese. Most of the Bleu cheeses have a strong and pungent smell. Both the Gorgonzola and Bleu cheeses are used in risotto, pasta dishes, polenta, salads, and served as a side with buffalo chicken wings.
Difference Between Gorgonzola and Bleu Cheese. Difference Between Similar Terms and Objects. MLA 8 S, Prabhat.
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