When it comes to cheese, Italy has it all. But imagine this scene: you’re about to make the perfect risotto, or a rich creamy cheese sauce, when you open the fridge and… no gorgonzola! The horror!
So, what can you use instead of gorgonzola, when this type of cheese is such a unique blend of flavors and textures?
You might conclude that there is no way you can exchange it for another. Well, fear not, because you can replace gorgonzola with many other cheeses. Some will replicate the flavor. Others will mimic the texture and consistency. A few will even be perfect alternatives. And yes, we also have some non-dairy alternatives. Life is Beautiful, even without gorgonzola!
Roquefort is creamier and has a harder consistency than gorgonzola. Nevertheless, this French cheese is creamy, tangy and crumbly, and aged like gorgonzola, making it a great substitute. A piece of roquefort with some fresh fruit and nuts… delicious.
2. Blue d’Auvergne
Since gorgonzola is a blue cheese, it’s a safe bet that you can substitute it with another blue cheese. Among the many blue cheeses out there, Bleu d’Auvergne is a great substitute. With a slight spiciness it gives you exactly what you need.
3. Goat cheese
Goat cheese is one of the best gorgonzola substitutes. First of all, it is easy to find and chances are you have one. Second, it resembles gorgonzolas quite well in consistency. It is milder, but goes great with sandwiches, pizzas, pasta and salads.
Related: Best Goat Cheese Substitutes
4. Danish Blue
Have you been dreaming of creamy polenta with gorgonzola for years? If there’s no gorgonzola in sight, go for this blue cheese. It is sharp, intense, salty and very sharp. Initially it can be quite mild, smooth and subtle, but the aroma lingers. It can be a good choice, albeit a powerful one!
5. Sweet Gorgonzola (Dolcelatte)
Most people don’t know that there are actually several types of Gorgonzola, the two of which are the most common spicy and dolce. If you are used to the spicy nice, but are looking for something less sharp, sweet gorgonzola could be a great replacement. Velvety, smooth and sweet, this one can replace it gorgonzola spicy in salads, pasta, risotto and of course on cheese boards.
Smooth and creamy, Stilton has a strong, tangy, nutty, earthy aroma, typical of blue cheeses. The intense flavor can stand for gorgonzola in both cold and hot dishes. It goes great in pastas, rich risottos, salads and even desserts.
7. Fourme d’Ambert
One of the oldest in France, this is yet another type of blue cheese, belonging to the same family as gorgonzola. Creamy and soft on the insdie, the aroma is sweet, mild, balanced and reminiscent of butter and cream. It works best in salads, fruit, as a spread.
8. Shropshire Blue
One of the best alternatives to gorgonzola comes from the UK. Shropshire Blue’s veins come from the same fungus that creates Gorgonzola, Stilton, Danish Blue, and Roquefort. It resembles cheddar in color due to the presence of annatto, a natural orange pigment. In texture it is quite soft, and in taste it is pungent and intense. The spicy, sour notes can really replicate the flavor profile of gorgonzola.
9. Maytag Blue
An imitation of Roquefort, this American ingredient can certainly replace gorgonzola, if you happen to have it in your kitchen. The consistency is dense, compact and crumbly. Flavor-wise, Maytag is rather tart, tangy and a little citrusy, if not tart, with a sharp kick. Try these on burgers, in salads, even on pizza.
10. Fresh Cheese
Here’s one of the most surprising gorgonzola substitutes. Fresh cheese comes from Mexico, far from Italy, but the similarities are there. Fresh cheese is soft, with a salty, spicy taste. It’s kind of crumbly, unlike creamy gorgonzola, but it melts just like that.
If there’s no way to use any of the above options, regular cheddar will do the trick. Younger versions are mild, creamy and softer, similar to sweet gorgonzola. Ripe cheddar gets sharper and stronger with age and contains some of the spice and tartness of gorgonzola. Needless to say, it goes great with burgers, sandwiches, pizza, pasta, chicken, salads, or soups.
12. Ranch Dressing
Wait, ranch dressing? That’s not even cheese, you say. Listen to us. Ranch dressing is made from milk, onion, mustard and salt and hits a lot of the necessary notes. The only thing to keep in mind is that it is naturally liquid, so this is really only an option for creamy sauces. But it can really work!
Can you substitute non-blue cheese for gorgonzola?
If you’re looking for a substitute for gorgonzola that doesn’t belong to the blue cheese family (you may not tolerate it, or you may be allergic), the following cheeses will also work great:
13. Parmigiano Reggiano
Chances are you still have some familiar Parmesan cheese in the fridge. And yes, it can replace gorgonzola, giving it some salty and spicy, if not the pungent aroma and creaminess. Perfect with pasta and pizza, in sauces and dips. Simple.
14. Pecorino Romano
Pecorino Romano is one of the best substitutes for gorgonzola. This salty, dry, intensely flavored cheese, grated and sprinkled all over your dish, can make you forget that its blue mold cousin even exists.
Are feta and gorgonzola the same? New! Can they be interchanged? Well, yes! Feta is another non-blue cheese alternative to gorgonzola. One that is milder and even more beneficial. Crumbled feta can replace gorgonzola in dishes. You won’t get the creaminess and tartness, the spicy aroma, nor the smell, but it can work.
Related: Best Feta Cheese Substitutes
If you’re craving gorgonzola steak but don’t have the blue stuff, well, mozzarella can do the trick. Mozzarella will melt, bubble and create a fatty, rich crust without the tartness and pungent taste of gorgonzola.
How about a vegan alternative to gorgonzola?
Gorgonzola’s strong, flavored, and foul-smelling taste appeals to many of us. It’s sharp, spicy, salty and yet sweet
If you don’t eat cheese, it can be difficult to mimic the flavors and textures of a strong cheese like gorgonzola. How do you get the sharp, spicy, sweet and salty taste?
How do you get the creamy, rich, milky, rich, unctuous consistency? Fortunately, there are many vegan alternatives to gorgonzola available in stores. Or… you can prepare your own batch. Here’s how to make gorgonzola at home:
17. Homemade gorgonzola with tofu
Time for a recipe! For this plant-based alternative you will need:
- 1 ¾ cups extra firm tofu (about 14 ounces)
- 1/2 cup melted refined coconut oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 4 tablespoons white miso paste
- 1 ½ teaspoons of sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon spirulina
Press the tofu first to drain the moisture. Place all ingredients, except the spirulina, in a blender. Mix until smooth. Put the mixture in a bowl, add the spirulina to “dot” the vegan cheese and then fold it in half a few times (that’s how you get the blue-green veins). Place the mixture in a container lined with plastic wrap. Make sure to smooth it on the surface. Cover it and let it rest in the fridge overnight. There’s your vegan tofu gorgonzola!
18. Homemade gorgonzola with cashew nuts
WARNING: This one takes some time! For this delicious non-dairy alternative you will need the following ingredients:
- 6 cups raw cashew nuts
- 2 tablespoons refined coconut oil
- ¼ tablespoon of mesophilic culture or 12 capsules of vegan probiotics
- ¼ tablespoon liquid (or ⅛ powder form) penicillium roqueforti
- 5 tablespoons of filtered water
- Some sea salt to taste
Soak the cashews overnight in filtered water. Then drain and put them in a large glass bowl. Pour boiling water over the nuts and let them sit for a few minutes to kill the bacteria. Place the cashew nuts in a blender, add the oil and water. Mix on high speed, scraping the sides occasionally. You should have a thick, smooth, creamy mixture in about 10 minutes. Add the contents of the probiotic pills and the penicillium. Mix some more. Add an extra tablespoon of water if necessary.
Keep in mind that the mix should be thick, but also creamy. When ready, place in a clean bowl, covered with plastic wrap. Leave it at room temperature for a day to ferment. The next day, put it in the fridge for at least four hours. This makes the mixture more manageable.
Then take a plate lined with a baking sheet. Use round molds to shape your cheese, or just add it as is. If you’re using metal molds, cover them with plastic wrap or parchment paper so the cheese doesn’t touch the metal. Press the cheese mixture into the molds. Cover and let it rest in the fridge. From now on your vegan cheese will ripen.
Related: Best Vegan Cheese Brands
After a few days you can sprinkle some salt. Turn the cheese over and salt the entire bottom gently. Turn the cheese every day. After about a week, your blue mold should grow. After two weeks, stir the cheese into small pieces (as you would with tofu).
Place the stir-fried cheese in another container lined with baking paper. Do not press too much. This step is essential for making holes. After forming the cheese, cover the container and place it in the back of the fridge. Again, turn the cheese every day for about three weeks. After this time, your vegetable gorgonzola will be covered with mold inside and out. You can wrap each piece of cheese individually and refrigerate for 3-7 days. Then dive in!
How are you going to eat yours?
Crumbled over pasta or risotto? In combination with wine, fruit and nuts? Melted on a burger? Processed into a rich, decadent dip for your veggies? Sprinkled as a pizza topping? For dessert, next to mascarpone, honey, hazelnuts and fruit? In gooey, floury, rich cheesy sandwiches?
So many ways you can enjoy gorgonzola. And so many ways you can test your creativity with our gorgonzola substitutes. Let us know which one you started cooking with!