Gorgonzola is a type of Italian blue cheese that is easy to crumble. It is produced from Italian cows' milk (and occasionally goats' milk) cheese named after a village that was once outside of Milan. It can be buttery or crumbly, firm, and quite salty, with a "bite" from its blue veining.
This type of cheese was registered in the list of the PDO products on June 12th, 1996 and recognized by the European Economic Community.
It has about 100 calories (70 calories from fat), 7 g of protein, 0 g of carbohydrates and 8 g of mostly fat.
Blue cheese is a general classification used to describe cheeses produced with sheep's milk, cow's milk, or goat's milk and combined with cultures of the mold Penicillium that is harmless to humans. Some types cheeses to know include the Blue Stilton, Roquefort, Cabrales, and Danablu.
Just a single ounce of this type of cheese contains approximately 100 calories, or 5 percent of the daily intake in a 2,000-calorie diet.
Gorgonzola vs Bleu Cheese
Both these kinds of cheese should be avoided (are not recommended for human consumption) since they pose a variety of side effects to the human health.
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Gorgonzola vs Bleu Cheese – Which Is Worse? | |
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