The difference between sweet Gorgonzola and spicy Gorgonzola

Gorgonzola is one of the most famous Italian cheeses in the world and, unfortunately, often subject to imitations of all kinds. However, the DOP certification is the absolute guarantee of the Italian quality of the product on the market. There are two types of Gorgonzola available: sweet Gorgonzola and spicy Gorgonzola.

What’s the difference between the two Gorgonzolas?
The difference lies in the aging process. Sweet Gorgonzola requires an aging of 50 days, while spicy Gorgonzola requires 80 days. The sweet version is creamier, milder, and less salty. In contrast, the spicy version has a firmer texture, a more intense flavor, and a more crumbly, veined paste.

In both cases, the production process is similar to that used for making stracchino cheese. However, the magic of Gorgonzola lies in the molds. At a certain point, when the milk is in the boiler, mold cultures are added, which create the characteristic green and blue veins of Gorgonzola. Specifically, Penicillium Roqueforti cells are introduced.

During the cheese's maturation, holes are made in the rind to allow the mold to grow and create the typical veins seen when tasting it.

The practice of blue-veining cheese is ancient, often born by chance, as frequently happens in the world of cheese. The presence of Penicillium Roqueforti enhances the cheese's aromatic intensity, especially in sweet Gorgonzola, giving it a particularly intriguing sweetness. Creaminess is the key feature and most sought after by average consumers. For connoisseurs, however, the spiciness and naturalness of the product are more important. These preferences also reflect different uses of this extraordinary cheese at the table.

Sweet Gorgonzola is ideal for making pasta, first courses, and is especially great as a spread for raw vegetables, classic polenta, and risottos. Spicy Gorgonzola is excellent for stuffing meat rolls, fresh ravioli, or making hearty polenta dishes, such as those found in Valtellina and Valle d’Aosta. The versatility of this cheese is one of its best qualities, as it can be used as a garnish and flavor enhancer for many dishes and recipes.

Pairing Gorgonzola with wine is not easy, particularly with red wines, as this cheese tends to highlight the harsh tannins of the wine. It generally pairs better with soft white wines, especially those with a certain sweetness. It is outstanding with dessert wines and vin santo. It also pairs wonderfully with classic method sparkling wines with at least 36-60 months of aging.