Any cheese connoisseurs on here?

I am curious to know if there is a difference between Blue Cheese and Gorgonzola??? They taste exactly the same to me! Or maybe Blue Cheese is a bit sharper...arghh I dunno.

ETA - And why is it normal to eat cheese with MOLD on it???

Wikipedia is not working....but think it has something to do with the mold

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Posted by Jenn04

Wikipedia is not working....but think it has something to do with the mold

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ok looked it up for you to get the exact definition

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mold in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where the cheese was reportedly first made in 879[2]; however, this claim of geographical origin is disputed by other towns.[3]

Gorgonzola is made in the regions of Piedmont and Lombardy from whole pasteurized cow's milk to which is added the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus along with spores of the mold Penicillium glaucum. Recently Penicillium roqueforti has started to be used to make Gorgonzola, besides its use in Roquefort cheese. After the whey is removed, it is aged at low temperatures. During the aging process, metal rods are inserted into the cheese. This creates air channels which allows the mold spores to germinate and create the characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese. A firm Gorgonzola is aged longer than creamy Gorgonzola. It is usually sold wrapped in foil.

Gorgonzola may be consumed in many ways. It may be melted into a risotto in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside polenta. Because of its distinctive flavor, it is occasionally offered as a topping on pizza.

I prefer Gorgonzola over blue cheese.
Blue cheese it more creamy and less sharp.
Gorgonzola is a firmer cheese a bit saltyer too. JMO