Is Gorgonzola Worse Than Blue Cheese? A Nutritional Deep Dive

October 30, 2025 •

4 min read

While Gorgonzola is technically a type of blue cheese, it's often singled out, causing confusion about its health profile. The question, 'Is Gorgonzola worse than blue cheese?' is a common one, but a direct nutritional comparison reveals they are more similar than many assume, with minor variations that don't make one definitively 'worse' than the other.

Quick Summary

This article compares Gorgonzola and blue cheese, clarifying that Gorgonzola is a variety of blue cheese. It provides a nutritional breakdown, examines fat and sodium content, explores specific health benefits like probiotics and potential anti-inflammatory properties, and addresses common misconceptions about these aged cheeses.

Key Points

Gorgonzola is Blue Cheese: Gorgonzola is not a separate entity but a specific, Italian variety of blue cheese.
Negligible Nutritional Difference: On a per-ounce basis, the nutritional values like calories, fat, and protein are nearly identical between Gorgonzola and other common blue cheeses.
Minor Sodium Variance: While very close, Gorgonzola often contains slightly less sodium than some generic blue cheese counterparts.
Flavor vs. Nutrition: The main distinction lies in flavor profile and texture; Gorgonzola is typically creamier and milder, while other blues can be saltier and tangier.
Moderation is Key: Both cheese types are high in fat and sodium, so a balanced diet requires mindful consumption regardless of which specific variety you choose.

What Exactly is Blue Cheese?

The term “blue cheese” isn't a single product but a broad category encompassing any cheese with spots or veins of edible mold. These cheeses can be made from cow's, sheep's, or goat's milk and utilize various strains of Penicillium mold, such as Penicillium roqueforti. The aging process creates the characteristic blue or blue-green marbling and the pungent, salty flavor. Famous examples include Stilton, Roquefort, and Danish Blue, all of which fall under the blue cheese umbrella but have distinct characteristics.

Where Gorgonzola Fits In

Gorgonzola is a specific Italian variety of blue cheese, primarily made from unskimmed cow's milk. Unlike many other blue cheeses that use Penicillium roqueforti, Gorgonzola is known for its use of Penicillium glaucum mold, which gives it a slightly milder, earthier flavor. There are two main types of Gorgonzola: a creamy, milder dolce variety and a firmer, spicier piccante version. Its creamy texture and generally milder flavor profile make it a popular entry point for those new to blue cheeses.

A Nutritional Showdown: Gorgonzola vs. Other Blue Cheeses

When comparing the nutritional profiles of Gorgonzola and a general blue cheese, the differences are minimal on a per-ounce basis. The perception of one being 'worse' is largely a misconception driven by marketing or specific regional variations. Moderation remains key for both due to their saturated fat and sodium content.


Nutrient (per 1 oz / 28g)	Generic Blue Cheese	Gorgonzola
Calories	100 kcal	100 kcal
Total Fat	8.1 g	9 g
Saturated Fat	5.3 g	5.3 g
Sodium	395 mg	375 mg
Protein	6.06 g	6 g
Carbohydrates	0.7 g	1 g

From the table above, it's clear that the caloric and macronutrient differences between a generic blue cheese and Gorgonzola are negligible. Gorgonzola has slightly more fat and carbohydrates, while blue cheese has a touch more sodium and protein. For most people, these minor variances won't impact their diet significantly. The real difference lies in personal preference and how each cheese is incorporated into a meal.

Potential Health Benefits

While high in calories, saturated fat, and sodium, blue cheeses like Gorgonzola offer some notable health benefits that can contribute positively to a balanced diet when consumed in moderation.

Bone Health: Both cheeses are excellent sources of calcium and phosphorus, which are vital for maintaining strong bones and reducing the risk of conditions like osteoporosis.
Probiotics: As fermented foods, these cheeses contain beneficial probiotics that can help support gut health and aid digestion.
Potential Anti-Inflammatory Properties: Some research suggests that the specific molds used in blue cheeses may contain compounds with anti-inflammatory effects.
Lactose-Free: Due to its unique fermentation process, Gorgonzola is almost completely free of lactose (less than 0.01%), making it a suitable choice for those with lactose intolerance.
Spermidine Content: Some blue cheeses contain spermidine, a compound that has been linked to potential anti-aging effects and reduced risk of cardiovascular disease, contributing to the 'French paradox' theory.

The Risks and How to Mitigate Them

As with any indulgent food, there are potential downsides to overconsumption of blue cheese. The primary concerns are its high saturated fat and sodium content. To mitigate these risks, several strategies can be employed:

Practice Portion Control: Enjoying blue cheese in small, controlled portions (around 1 ounce) allows you to savor the flavor without overloading on fat and sodium.
Pair with Healthy Foods: Balance the richness of the cheese by pairing it with fresh, fiber-rich fruits and vegetables, which can also help manage the impact on cholesterol levels.
Use as a Flavoring: Instead of eating it in large quantities, use Gorgonzola or blue cheese as a pungent, savory flavoring agent for salads, risottos, or pasta sauces.
Consider Milder Varieties: Milder versions like Gorgonzola dolce can be used to add a creamy texture and flavor to dishes without the intense saltiness of some stronger blues.

Conclusion: The Verdict on Gorgonzola vs. Blue Cheese

The idea that Gorgonzola is nutritionally 'worse' than blue cheese is a false dichotomy. Gorgonzola is a specific variety of blue cheese, and its nutritional profile is very similar to many others in its category. The minor differences in fat, sodium, and carbohydrate content between Gorgonzola and a generic blue cheese are not significant enough to declare one superior or inferior from a health standpoint. Your choice should come down to flavor, texture, and culinary application. For example, Gorgonzola dolce is creamier and milder, ideal for sauces, while a stronger, crumblier blue is perfect for salads. The key to enjoying any blue cheese healthily is mindful consumption, focusing on moderation and pairing it with other nutritious foods. Instead of worrying about which blue cheese is 'worse,' focus on enjoying your favorite in a balanced way, appreciating the unique flavors it brings to your diet.

For more detailed nutritional information and health considerations, consulting resources like WebMD is recommended.

Frequently Asked Questions

While blue cheese has a high saturated fat content, evidence suggests that the specific fats in some aged cheeses may not have the same negative impact on arteries as other fats. However, due to its high calories, portion control is still important for maintaining a healthy diet.

Gorgonzola, particularly the dolce variety, is generally creamier and milder than many other blue cheeses. Other blues, such as Stilton or Roquefort, tend to be saltier and more pungent, though Gorgonzola also comes in a spicier piccante version.

Yes, as a fermented cheese, blue cheese contains beneficial live bacteria, or probiotics, which can contribute to a healthy gut microbiome and aid digestion.

Gorgonzola is an excellent option for those with lactose intolerance. The fermentation process breaks down almost all of the lactose, leaving less than 0.01% in the finished product.

Beyond calcium, blue cheese contains protein, phosphorus, and specific compounds like spermidine, which has been linked to potential anti-aging and cardiovascular benefits.

The confusion stems from Gorgonzola being a specific named variety, while 'blue cheese' is a broader category. The mild taste of Gorgonzola dolce also contrasts with the intense flavor of other blue cheeses, leading some to perceive them as entirely separate products.

Yes, the mold cultures used in blue cheese (Penicillium roqueforti or Penicillium glaucum) are specifically cultivated to be safe for human consumption. It is this mold that gives the cheese its distinctive flavor and appearance.