Considered one of northern Italy’s best cheeses, Gorgonzola is a traditional blue cheese that is developed over 2 -3 months.
Gorgonzola is well known for its unique aroma and punchy flavours. It is both spicy and salty with a pleasantly sweet aftertaste.
Its range of flavours makes it a popular cheese in many Italian pasta and risotto dishes. But what happens if you can’t get your hands on some Gorgonzola?
Our 5 Substitutes for Gorgonzola Cheese
When deciding on a substitute for Gorgonzola, it is important to find a food that can match or mirror its complex flavours. Its creamy texture is also a key selling point of the cheese.
Here are our top 5 substitutes for Gorgonzola cheese:
1) Roquefort
Unlike Gorgonzola, Roquefort cheese is made with ewe’s milk, not cow’s milk. However, it does use the same ageing technique that was traditionally used for Gorgonzola.
Roquefort is aged for up to 9 months in the dark caves of southern France. Here, it develops its blue veins and takes on a slightly moist texture. Gorgonzola used to undergo the same treatment but in Italy and for fewer months.
Though it is left to age for longer, Roquefort is milder than Gorgonzola cheese. That unique tang remains, but the initial taste is more manageable.
Best Used for Snacking
Its extra creamy texture means that Roquefort cheese does go well with pasta sauces, but it is best used as a snack.
Pair Roquefort with walnuts, hazelnuts or even honey to get that perfect, salty-sweet combination.
2) Bleu D’Auvergne
If you are looking for a more intense flavour, then go with Bleu D’Auvergne as your Gorgonzola substitute.
Everything from the spicy undertones to the slightly salty, creamy notes of Gorgonzola cheese is made even punchier with Bleu D’auvergne as it is has a longer ageing time.
Perfect for Dinner Parties
The Bleu D’Auvergne’s unique flavours are perfectly balanced out when paired with red wine or dark beers.
So, the next time you have guests over and want to feel fancy, serve up a platter of Blue D’Auvergne as a substitute for Gorgonzola (a cheese most people have heard).
3) Gorgonzola Dolce
Unlike regular Gorgonzola cheese, Gorgonzola dolce is significantly sweeter but lacks the intensity of regular Gorgonzola. Its name literally means sweet milk.
The cheese can be used after only 45 days of ageing but follows the same ageing process as Gorgonzola. Essentially it is the same cheese, just a younger, milder version.
Gorgonzola dolce is still a blue cheese, though it is noticeably softer with a buttery texture. This means that it is perfect to mix into a sauce or to create a more diverse salad.
If you’re in the supermarket and can’t find normal Gorgonzola but they stock a dolce version then give it a go.
Works Well in Cream-Based Dishes
Gorgonzola dolce is often used in the production of many sauces and creams to achieve a smooth, buttery texture. As such, you can use it in recipes that call for Gorgonzola to create a creamier, smoother dish.
4) Fourme D’Ambert
Derived from the same cheese family as Gorgonzola, Fourme D’Ambert is made using raw cow’s milk instead of pasteurised cow’s milk. This just makes the cheese creamier and more balanced in terms of flavours.
To look at, the two kinds of cheese are fairly similar. Fourme D’Ambert’s milky white interior is full of blue veins. This provides it with that rich tang without being overpowering.
Add Sweetness
The smooth, slight buttery-ness of Fourme D’Ambert makes it the perfect cheese to sweeten up for snacking on. When drizzled with honey, it adds a sweet zing to any cheeseboard.
5) Goat’s Cheese
A far more affordable choice, goat’s cheese may not be as strong as Gorgonzola, but it is certainly very creamy.
Goat’s cheese is a versatile cheese and is often used in more luxurious pasta dishes. It has a typical cheese flavour so can act as a blank slate for whatever dish you are cooking.
If you want to make it spicier, you can do that with a pinch of chilli or a grind of black pepper. Need it sweeter? Add honey, instead.
Pimp Up Sandwiches and Salads with Goat’s Cheese
Due to its versatility, goat’s cheese will complement any sandwich filling or salad – from meat to plain vegetables. So, spice up your lunches and try out goat’s cheese on your favourite sandwich instead.
Other Substitutes for Gorgonzola Cheese
If you are not the biggest fan of fancy cheeses or want something a bit more accessible, try out these alternatives:
- Feta – Though it is not creamy, feta is salty and crumbly so can be used on salads with no issue. It is significantly milder than gorgonzola but is more affordable and far easier to find.
- Parmigiano Reggiano – Everyone has some Parmigiano in the back of their fridge already. It is not a blue cheese, but its tangy and salty flavour is similar to Gorgonzola.
- Cashews – If you need a vegan alternative, cashews are the base of many home-made Gorgonzola recipes and are very accessible. Check out this vegan Gorgonzola recipe that uses cashew nut.
Summary
There are very few cheeses out there that can perfectly replicate Gorgonzola, simply because its flavours are so unique. It’s like trying to replicate a premium wine.
However, other unique cheese like Roquefort and Fourme D’Ambert can bring an array of blue-cheese flavours to your dish as well as that staple, creamy texture.