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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When properly wrapped, Gorgonzola typically lasts 1 to 2 weeks in the refrigerator.
Yes, but the texture will become crumbly and lose some creaminess. It is best used for cooking after thawing.
Dolce is aged for a shorter time and is sweeter and creamier, while Piccante is aged longer, resulting in a sharper, firmer, and more crumbly cheese.
Look for pink or orange mold, a slimy texture, or an ammonia-like smell that is much stronger than its usual pungent aroma.
Roquefort, Stilton, or any high-quality Danish Blue cheese are excellent alternatives depending on the desired sharpness.
Yes, Gorgonzola is naturally gluten-free, though always check labels for potential cross-contamination during processing.
It pairs beautifully with sweet items like honey, pears, walnuts, and full-bodied red wines or dessert wines.
While it is dairy, traditional Gorgonzola often uses animal rennet. Vegetarians should look for brands specifically labeled as using microbial or vegetable rennet.
gorgonzola cheese is a versatile ingredient found in cuisines around the world. With 353 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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