With its name derived from the place it was originally made, Gorgonzola — a town outside Milan — this cheese has unique greenish-blue veins and a distinct flavor. It is available in mild and sharp variants and goes well with a wide range of savory and dessert dishes. It also boosts the nutritional value of your cuisine.
If you’re creating a recipe that asks for Gorgonzola but doesn’t have any on hand, these Gorgonzola substitutes are perfect to use in a pinch!
Roquefort is a white creamy, tangy, and crumbly cheese with streaks of blue created from ewe’s milk. While there are many variations of this cheese, look for one that has been aged (for up to nine months) in the natural Combalou caves of Roquefort-sur-Soulzon in Southern France.
Roquefort has a similar smell and texture as gorgonzola, making it one of the best substitutes you can use when you’ve run out of the Italian staple. Even though Roquefort is creamier, has a thicker consistency, and is more palatable than gorgonzola, its flavor profile will most closely resemble the flavor profile of Gorgonzola.
So, if you can’t stand Gorgonzola’s intense flavor, the mild taste of Roquefort will cater to your taste buds just fine.
#2. Bleu d’Auvergne
Another blue French cheese, Bleu d’Auvergne has blue mold veins much like Roquefort, except it is made using cow’s milk and not ewe’s milk. The pungent flavor of this salty, creamy, and moist cheese is almost as strong as Gorgonzola. Use it in recipes, as a snack, on cheese boards, or pair it with a glass of your favorite wine to enjoy.
This blue cheese tends to be slightly creamier than both Roquefort and Gorgonzola. It also has a slight spiciness to it that can greatly enhance its flavor profile. Bleu d’Auvergne can be aged in as little as 4 weeks. But, if you want to match the intensity of Gorgonzola, we recommend that you go for Bleu d’Auvergne cheese that has been aged longer as its flavor profile will grow stronger with time.
Dolcelatte — also called Gorgonzola Dolce — is made with cow’s milk and is one of the most widely used types of Gorgonzola cheese. It has a less pungent flavor profile than most Gorgonzola varieties and has a velvety smooth and sweet taste. Aged for at least 45 days to develop its flavor profile, it also has a wide distribution of blue and green veins.
The name “Dolcelatte” in Italian literally translates to “sweet milk”, which suggests that it will be sweeter and thus, milder than Gorgonzola. This means dolce can replicate Gorgonzola without bringing its intense flavors to the forefront. Please keep in mind that Dolce is much softer than Gorgonzola. It will, thus, shine best in recipes like pasta sauces and salads to create a creamy meal.
#4. Stilton Cheese
Stilton cheese is a blue English cheese with a soft and crumbly texture, rich flavor with strong tangy, nutty undertones, and an earthy scent that closely mimics Gorgonzola. Its strong flavor works well in both hot foods, such as pasta and salads, as well as cold desserts with fresh fruits and nuts.
There are two types of Stilton cheese — the blue one has a strong flavor that can overshadow the overall flavor profile of recipes, whereas the white has a much milder flavor.
So, if you’re going to use Stilton as a stand-in for Gorgonzola, make sure to choose the creamier, softer mature blue stilton cheese rather than the young stilton cheese, which is slightly acidic. Also, keep an eye on the amount you use to flavor meals since it can have a strong flavor.
#5. Goat Cheese
Goat cheese is creamy like Gorgonzola and can be used as its substitute in a variety of dishes. It’s a super versatile cheese variety that makes for a great addition as a crumbled topping on salads, sandwiches, pasta, pizza — pretty much everything.
It also has a lower fat content, making it a much healthier alternative for people who’re conscious about their food intake or are sensitive to cow’s milk cheese.
While goat cheese is quite similar to Gorgonzola in terms of consistency and texture, its flavor profile tends to be much milder and more subtle. In recipes where you want to replicate the creaminess of Gorgonzola without its characteristic intense flavors, goat cheese will fit right in!
#6. Danish Blue
A blue cheese similar to Gorgonzola, Danish blue, or Danablu, is made from cow’s milk. It has strong blue veins as well as a sharp, intense, salty taste that’s similar to Gorgonzola. It is high in protein and calcium, making it one of the most nutritious alternatives to Gorgonzola.
You can use this cheese as a substitute for Gorgonzola for snacking, as a crumb topping for veggie or meat roast, or for dishes that require a creamier consistency. Just keep an eye out on the amount you use because it contains 25-30% salt, which is a big leap from Gorgonzola’s salt content.
Adding more than required will spoil the final flavor of the meal. Its high salt content is also unsuitable for people who have heart problems.
#7. Fourme d’Ambert
The oldest blue cheese in France, Fourme d’Ambert, belongs to the same blue cheese family as Gorgonzola. It is made from raw, unpasteurized cow milk and comes in a very distinct narrow and cylindrical shape. The cheese is inoculated with the same fungus that is used to produce Gorgonzola and Stilton cheeses and is then matured for at least a month before being consumed.
It has a creamy white interior with blue veins, a creamy and open texture, and a mild, sweet, balanced flavor that is quite similar to Gorgonzola, making it an excellent Gorgonzola substitute in a variety of recipes.
Those with discerning palates and a sensitive sense of smell, however, will detect the butter and cream notes that Fourme d’Ambert sports. But if that doesn’t bother you, you can use Fourme d’Ambert as a snack, crumble it on top of salads, or pair it with a rich red wine to enjoy.