Gorgonzola blue cheese of Italy is one of the most celebrated cheeses, which is recognized for its bold character and great flexibility among others. However, what many Canadian food lovers do not know is that Gorgonzola has two different types — Dolce and Piccante — which give a very different flavour with each type.
Knowing these differences can help when selecting the appropriate variety for cooking, serving at a party, or simply having a nice glass of wine.
Gorgonzola is an Italian blue cheese, which is cow’s milk-based and is subjected to strict controls of various factors during its aging process, making it a protected cheese. The process of aging allows the development of the blue-green veins, which are the defining feature of the cheese, through the use of natural mould cultures.
The duration of aging and moisture content decide if the cheese will be a mild and creamy type or a sharper and bolder one. It is at this point that the difference between Dolce and Piccante comes into play.
Gorgonzola dolce is the softer, younger type, generally kept for a shorter time. The cheese’s consistency is creamy and easily spreadable, with the blue veins hardly visible and a sweet, milky scent. The taste is gentle, a bit sour and more buttery than sharp, which is the reason for its being perfect for unaccustomed people to blue cheeses.
This method is great for creamy sauces, risottos, or melting over grilled vegetables. It also goes well with pears, honey, or toasted walnuts, feeling its mildness along with other ingredients, but not to the point of taking over them. Gorgonzola dolce is the first choice for many home cooks who like balance and a slight flavour.
On the other hand, gorgonzola piccante goes through a longer aging process, and consequently, it has a firmer texture and a strong flavour profile. The blue part is more visible, and the smell is more profound, like the earth. To the taste, it gives a sharp, spicy bite that is followed by a prolonged savoury note.
Due to its high intensity, gorgonzola piccante should be used very little. It is spectacular when it is crumbled on steak, mixed in polenta, or used with red wines. This type attracts adventurous eaters who love bold and full character cheeses.
Your decision is based on how you want to use the cheese. If you need a product that is smooth and can be widely used, Gorgonzola dolce will fit gourmet cooking, even daily. If you are preparing a bold cheese board or trying to enhance a dish, Gorgonzola piccante gives a more pronounced flavour impact. Both varieties show the skill of making traditional Gorgonzola blue cheese, just differently.
At Taste for Luxury, we bring the best premium Italian cheeses to the Canadian foodies who love to taste the authentic and top-quality flavours.
Our collection ranges from the creamy and soft Gorgonzola dolce to the strong and piquant Gorgonzola piccante, letting you enjoy the best quality of Italy on your dinner plate. Be a gourmet cheese explorer and let us boost your cooking skills.
