The Appropriate Gorgonzola Cheese Substitute List: 21

If you’re acquainted with blue cheese, you’ll recognize gorgonzola. It is a kind of cheese with marbled bluish, greenish, or bluegreen vein mold, which is frequent in blue cheese.

The spicy gorgonzola, also known as piccante, has a strong and savory taste as well as a spicy and pungent scent. It has been aged for three months, giving it a compact and crumbly texture. It features blue-green veins as contrasted to dolce’s blue veins.

If you happen to run out of them, here are some good substitutes.

1. Stilton cheese
2. Roquefort cheese
3. Bleu dAuvergne
4. Danablue
5. Fourme dAmbert
6. Shropshire Blue
7. Cabrales
8. Saint Agur
9. Buttermilk Blue

Before we go into the entire list of the greatest cheese alternatives, let’s learn a little bit more about how this cheese is made.

21 Best Substitute For Gorgonzola Cheese 

Gorgonzola is a soft cheese with a straw-white tint and blue or blue-green veins or streaks that result from the mold-making process.The blue, green mold was created by Penicillium roqueforti. There are two varieties of gorgonzola: dolce and piccante.

Dolce has been matured for two months and has noticeable blue veins as well as a buttery, sweet taste. It has a milky, silky, spreadable texture and a moderate scent.

Stilton is our overall favorite among the top alternatives on our list. It is the most comparable to gorgonzola in terms of qualities, and its milk source is cows.

In terms of texture, flavor, and streaks, this is the best replacement.

Stilton Cheese

Stilton cheese is quite similar to gorgonzola cheese. It gets its blue streak mold from cow milk and Penicillium Roqueforti.

Stilton has a mellow taste that contrasts with its gentle sweetness. Stilton has a creamy, crumbly, soft texture and a nutty, sour, earthy scent.

Gorgonzola is a blue cheese kind. What better way to replace it than with other types of blue cheese?

Roquefort cheese

Roquefort is a French blue cheese manufactured from sheep’s milk. On the tongue, it’s sharp, powerful, and tingling.

It has a stronger taste than gorgonzola and the same soft, crumbly texture. The presence of Penicillium roquefortiensures that the inside of Roquefort will develop blue veins. As a result, Roquefort is a viable replacement for Gorgonzola.

Bleu d’Auvergne

Another French blue cheese produced from cow’s milk is Bleu dAuvergne. It’s creamy white in hue, with blue-green mold streaks and a thin salty rind.

It has a flaky texture that reminds me of gorgonzola. It may not have the same taste and flavor as gorgonzola, but its texture and mold fragrance make it an acceptable replacement.

DanaBlue

Danablue, sometimes known as Danish Blue, is a semi-soft Danish blue cheese. It is manufactured from cow’s full-fat milk and is aged for 5 to 6 weeks to acquire a white or yellow tint. The curds are perforated while maturing to create the blue-gray mold streaks.

The taste is salty, somewhat bitter, and sharp, with a pure, pungent fragrance reminiscent of gorgonzola. It does not form a natural rind, but instead forms a solid, tight outer layer with a creamy, crumbly feel.

Fourme d’Ambert

Fourme dAmbert is a traditional French blue cheese prepared from raw cow milk. It’s unpressed and uncooked, which explains its very tall stature.

Because of its high fat content, Fourme dAmbert has a smooth and creamy blue-green veined inside and a gray-moldy rind on the exterior.

Fourme dAmbert is aged in a cave for 28 days. It is infused with sweet white wine while maturing to give a delicate taste with mushroomy, sweet, creamy, earthy undertones and a silky texture.

Shropshire Blue

Shropshire Blue is a rare English blue cheese with vivid yellow hue and bluish vein streaks.

It has a soft texture and a sharp, tangy intense flavor with lemony notes that can replicate the flavor profile of gorgonzola.

Cabrales

Cabrales is a Spanish blue cheese produced from raw, unpasteurized sheep and goat milk. The cheese is matured for 3 to 4 months in Asturias’ limestone caverns.

Cabrales is not injected with germs to grow its mold; the penicillium grows naturally over time. It has a pungent, powerful scent and a somewhat acidic flavor. Cabrales has a solid, creamy texture as a result of its high fat content.

Saint Agur

Saint Agur is a cow’s milk blue cheese that is matured in cellars for 60 days. It is rindless and has a smooth, creamy, spreadable, melty texture.

Saint Agur has a creamy, strong scent and a spicy, pungent, fruity taste. It has an octagonal shape to respect the Auvergne basalt stones from which it was formed.

Blue cheese is produced in the United States in quantities equivalent to those seen in Europe.

Buttermilk Blue

The most well-known blue cheese in the United States is Buttermilk Blue. Raw milk from Holstein and Jersey cows is used to make the cheese.

Buttermilk Blue is matured in cellars for at least two months to get its creamy, crumbly texture. The inside of the cheese is ivory white with blue-gray veins. It has a pleasant, fresh scent as well as a tart, spicy taste.

Maytag Blue

Maytag Blue cheese is created in Newton, Iowa, from milk from Holstein cows. For 6 months, the cheese is matured to acquire a rich and crumbly structure.

Penicillium is used to create the greenish veins and the harsh, pungent fragrance. Maytag Blue has a citrus, acidic taste that goes well with burgers.

Asher Blue

Asher Blue is an American blue cheese created from raw milk from Georgia cows. It is punctured 50 times on each side in order for the mold to develop for about 90 days.

The aged mold develops a rich, creamy, crumbly texture with a natural rind, as well as blue vein streaks throughout. It tastes earthy, tangy, somewhat sweet, and mushroomy, with a little grassy, milky, and salty undertone.

Midnight Blue

Midnight Blue is often confused with Midnight Moon since both are prepared from goat milk. They are, however, two distinct types of cheese. Midnight Moon is a Gouda-style goat cheese.

Midnight Blue is a bluegreen-veined blue cheese manufactured in the United States from the raw milk of Alpine, Nubian, and Saneen goats. With a natural rind, the semi-soft cheese has a little dry and thick feel.

Midnight Blue is matured for two to four months to provide a peppery, spicy, sharp, pungent taste with a goaty scent.

Barden Blue

Barden Blue is a four-month-aged blue cheese from Vermont. Raw cow’s milk is used to make this semi-hard, blue-veined cheese.

Barden Blue is a pressed cheese that equally distributes the mold throughout its inside. It has a rich, buttery texture, speckled eyes (like Swiss cheese), and a natural rind.

It tastes zesty, mellow, and nutty, with overtones of barnyard and hay. Peppery, spicy, and herbaceous overtones compliment the tastes.

Bohemian Blue

Bohemian Blue is made in Wisconsin, the same state that makes the well-known brick cheese. The cheese was created in response to fears of hefty tariffs on Roquefort.

The cheese is prepared from sheep’s milk and matured for 4 to 6 weeks in caves. It becomes dry and crumbly, with blue veins.

Bohemian Blue is a rindless blue cheese that tastes sweet, somewhat tangy, and peppery.

Crema de Blue

Crema de Blue, a blue cheese variant produced in New Jersey. This blue cheese is made from a combination of cow and sheep milk and is cave-aged for 65 days.

It has a natural rind layer and blue vein streaks. The texture is semi-soft and creamy, with a spicy, acidic, rich taste with licorice undertones.

Blue cheese is not the only gorgonzola replacement. Other varieties of cheese might also work nicely.

Queso Fresco

The taste of queso fresco may not be as powerful as that of gorgonzola. It does, however, have the same amount of salinity, making it a suitable alternative.

It is often prepared from cow or goat milk, or a mix of the two. It is not a mature cheese. This results in a mild, acidic, somewhat salty, and fresh flavor.

It has a creamy, silky, crumbly texture that is not melty.

Cheddar

The texture of young cheddar cheese is moist, somewhat buttery, and slightly melty, with a creamy, smooth, and extremely mild taste. It smells creamy, mild, and somewhat sweet, comparable to dolce gorgonzola.

The scent of aged cheddar cheese is sour and earthy, with a tangy, nutty taste. It is yellow to orange in color (thanks to annatto) and has a hard, crumbly texture comparable to matured gorgonzola. The longer cheddar matures, the stronger and sharper it becomes.

Pecorino Romano

Pecorino Romano is an Italian sheep milk hard cheese similar to Parmesan. It’s dry, salty, sour, and full of taste.

The young Pecorino has a creamy, delicate texture and is only aged for about a year. The longer it ages, the crumblier, stiffer, and saltier it gets.

Asiago

The many types of Asiago are determined by the kind of milk used and the duration of the aging process. Each type is similar enough to gorgonzola to be a suitable alternative.

Fresh or young Asiago is prepared from cow’s whole milk. It is matured for a month to get the soft, silky texture and mild taste of gorgonzola dolce.

Aged Asiago may range from three months to three years. It is created with fresh and skimmed milk and has tastes that vary from sweet to somewhat bitter to spicy, as well as a texture that ranges from compact to firm to crumbly.

The flavor of gorgonzola may be replicated without the use of cheese.

Ranch Dressing

Do not seem startled. Ranch dressing’s components strike all of the right notes to achieve the flavor of gorgonzola.

In terms of usability, ranch dressing is not a perfect alternative. However, the combination of salt, onion, mustard, and milk creates the desired sweet, tangy flavor and creamy texture.

If you’re a vegan, you should try this seasoned tofu dish.

Seasoned Tofu

Silky, soft, and springy tofu. It would be ideal if you could give it the pungent, blue mold taste of blue cheese.

To enhance the blue cheese taste, add mold cultures, yeast, or probiotics. Spirulina may be used to create blue-green veins. The texture is different, but the flavor is as near to gorgonzola as you can get.