The difference between sweet Gorgonzola and spicy Gorgonzola

The Gorgonzola is one of the most famous Italian cheeses in the world and, unfortunately, is subjected to imitations of any kind. But the DOP is the absolute guarantee of the product's Italian quality in commerce. There are two types of Gorgonzola that can be found on the market: gorgonzola dolce and piccante.

What is the difference between the two Gorgonzola?

The difference between the two cheeses lies in the aging time. In the case of gorgonzola dolce, the aging must be 50 days, while for gorgonzola piccante, it is 80 days. The dolce also has a greater creaminess and sweetness, with a less pronounced savory flavor. In the case of the piccante version, however, the paste is harder, the flavor more robust, and the paste more veined, consistent, and crumbly.

In both cases, the processing is similar to that used for stracchino. The magic of this cheese, however, lies in the molds. At a certain point, in fact, when the milk is in the kettle, cultures of molds are added, which are responsible for the characteristic green colors and blue veining of Gorgonzola. Specifically, cells of Penicillium Roqueforti are added.

During the aging of the cheese, holes are made along the surface of the crust, allowing the molds to proliferate and create the customary channels that we find when we taste it.

The veining of cheeses is a very ancient practice that arose, as is often the case in the dairy landscape, by chance. The presence of Penicillium Roqueforti allows the cheese to increase its aromatic intensity and reach levels of sweetness, especially in gorgonzola dolce, that are particularly intriguing. Creaminess is the main and most sought-after characteristic by the average consumer. For connoisseurs, however, the search for spiciness and the naturalness of the product prevails. But these are two ways to also understand the use of this extraordinary cheese at the table.

The Gorgonzola dolce is very well suited in its sweet version for the preparation of pasta, first courses, and especially for being used as a spread for raw vegetables, for classic polenta, and for risottos. In contrast, the Gorgonzola piccante is very useful for preparing fillings for meat rolls, fresh ravioli, and for making polenta such as that found in Valtellina and Valle d’Aosta. The value of this cheese also lies in its versatility in the kitchen, as it can also be used as a garnish and enhancer for many dishes and recipes.

The Gorgonzola is not easy to pair with wines. In particular, it does not pair well with red wines, due to this cheese's tendency to accentuate the harsher parts of the wine, especially the tannins. It usually prefers soft, slightly sweet white wines. It is extraordinary with sweet wines and passito wines. Perfect to support sparkling wines made using traditional methods with minimum aging of 36-60 months.