Cheese comes in various types. Cheeses that are some shade of white may cause some confusion for many foodies. This explains why Gorgonzola is sometimes mistaken for Feta and vice versa. While Gorgonzola is considered a type of blue cheese, Feta is a category all its own.
Keep reading this article if you are interested in the Gorgonzola vs. Feta comparison. We will dive deep into their similarities, distinctions, and essential characteristics.
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What is Gorgonzola Cheese?
Gorgonzola is an Italian cheese that falls into the category of blue cheese. This cheese is produced in northern Italy, particularly in the Gorgonzola province.
It has a porcelain white color from the outside, but bluish-green streaks are inside the cheese layers. These strikes are a direct result of the presence of the Penicillium fungi.
Gorgonzola cheese is made from cow’s milk but must be pasteurized and full-cream. This cheese is known for its smooth texture and rich fat content. Usually, the fat content ranges between 30% and 35%.
There is no press involved in the production of Gorgonzola. This is why this cheese remains utterly moist.
Additionally, this cheese should not be left to age for long. It can be ready for consumption two months after being made. However, it can be aged for 6 months to increase its flavor.
The recipe for Gorgonzola cheese is very old. It has been made since the 11th century. Like many types of Italian cheese, Gorgonzola is protected by DOP regulations. This type of protection is valid in Europe, but Gorgonzola has no protection outside this area.
Gorgonzola cheese has a remarkable taste that somehow resembles real blue cheese. However, it tastes way milder than the latter. It is generally salty and creamy with a bit of pungency. The longer this cheese is left, the more it resembles blue cheese in taste and smell.
What is Feta Cheese?
Feta cheese falls into the category of soft white cheese. Feta came originally from Greece, but it is currently made worldwide. Within the borders of the EU, Feta has a protected label.
Outside Greece, Feta is made from pasteurized milk, but according to the original recipe, it should be made from raw milk. Feta cheese has a crumbly, brined texture.
Feta is rich in calcium and has a creamy taste. It is also slightly salty, with small holes within its layers. It is identical to ricotta, especially in taste and texture. Feta is not meant for aging, but it can be left for one month to age.
This duration gives it the required firmness and taste. Some cheesemakers leave it for two months to develop a sharper and tangier flavor. It also gets firmer with time.
The primary use of feta cheese is in dressing many Greek salads. Sometimes, it can be used as a substitute for mozzarella in making pizza.
However, it won’t give the same stretchy effect, as it won’t fully melt with heat. Improper storage makes Feta dry and unable to retain its original moisture.
Differences between Gorgonzola Cheese and Feta Cheese
Gorgonzola and Feta are entirely different on many levels. But some people unintentionally make the mistake of confusing them. You can easily distinguish these well-known cheese types from their origin to their shape and uses.
The geographical origin of both types of cheese is different. Gorgonzola is produced in a province in Northern Italy with the same name. Feta cheese, on the other hand, came from Greece. Greece is considered the birthplace of this trendy cheese type.
2. Milk source
These cheese types also differ in the milk they are made from. Gorgonzola is exclusively made of whole cow’s milk that is pasteurized. On the other hand, Feta cheese is made from sheep’s milk alone.
You can also make it by mixing sheep’s and goat’s milk. Usually, the major contributor to this mix is sheep’s milk; goat’s milk makes up a minor percentage.
Another difference in the milk source is pasteurization. Gorgonzola is only made from pasteurized milk, while it is possible to make feta cheese from both pasteurized and raw milk.
While both types of cheese have a distinctive white color, their shapes are different. The color shade is different as well. Gorgonzola is ivory or creamy white, while Feta is plain white.
The interiors of Gorgonzola are marked with blue or bluish-green mold. On the other hand, the interiors of Feta are white as well, but there are tiny, rounded holes.
As a type of blue cheese, Gorgonzola has a tangy taste. It tastes like blue or Roquefort cheeses. However, it is not as tangy as they are because it is not aged like them. When added to pizza, Gorgonzola increases the pungency of the taste.
Feta has a tangy but creamier flavor. In general, Gorgonzola has a tangier, more savory, and stronger flavor and aroma.
Aging is a major difference in the Gorgonzola vs. feta comparison. Gorgonzola can be allowed to age more than Feta. Gorgonzola can age up to six months. Feta should not be older than 2 months.
This aging difference leads to a gap in tanginess and sharpness of taste.
6. Fat content
Gorgonzola has a very high-fat content compared to Feta. It accounts for at least 35% of the total cheese content. Feta cheese, on the other hand, has a lower fat content. There are nearly 20 grams of fat in every 100 grams of feta cheese.
This is due to the difference in milk source. Cow’s milk typically has more fat than sheep’s, goat’s, or even a mix of them.
7. Nutritional value
Gorgonzola cheese has more fat and calories, but feta cheese has more calcium. There is nearly 500 mg calcium in every 100 grams of feta cheese.
Also, Feta can give you a higher intake of the vitamin B complex. However, you can count on Gorgonzola cheese to get more protein.
Feta is a very popular cheese type that is not only known in Greece. It is consumed and used all over the world. Gorgonzola is not that popular. It is an expensive type of cheese, making it less popular.
Gorgonzola can be used in authentic local dishes, including pasta and pizzas, as an Italian type of cheese. Additionally, this cheese is used to create various sauces and toppings.
On the other hand, Feta can be used as the main ingredient in various Greek salads. You can also use it in baked goods.
Gorgonzola vs Feta: are they the same?
Gorgonzola and Feta are not the same types of cheese. They have a slightly similar color shade, as they are both white cheese. However, Gorgonzola is more yellowish, whereas Feta is slightly off-white.
On the inside, Gorgonzola has bluish-green streaks, whereas in Feta, there are only tiny holes, and the whole interior is white.
Gorgonzola has a savory and stronger flavor and can be left to age more than Feta. Additionally, Gorgonzola is more expensive and less popular than Feta.
Making Feta requires a blend of sheep and goat’s milk, while Gorgonzola is made from cow’s milk. Last but not least, both types of cheese originate from different parts of the world. Gorgonzola is Italian, while Feta is Greek.