Which is healthier, blue cheese or Gorgonzola? A Nutritional Deep Dive

October 22, 2025 •

3 min read

While Gorgonzola is a specific variety of blue cheese, a direct nutritional comparison reveals subtle but important differences, especially in their sodium and fat content. A typical 1-ounce serving of either cheese contains roughly 100 calories, but the devil is in the details when considering which is healthier, blue cheese or Gorgonzola.

Quick Summary

Comparing the nutritional profiles of Gorgonzola and blue cheese shows minimal variance in calories, protein, and fat. Gorgonzola may have slightly less sodium and is naturally lactose-free, offering specific benefits, but both are rich in calcium and should be consumed in moderation.

Key Points

Subtle Nutritional Differences: Gorgonzola and general blue cheese have nearly identical calorie, protein, and fat content on a per-ounce basis.
Slightly Lower Sodium in Gorgonzola: Gorgonzola typically contains marginally less sodium than other blue cheeses, which could be relevant for those managing blood pressure.
Lactose-Free Gorgonzola: A major advantage of Gorgonzola is its natural lack of lactose, making it suitable for many with lactose intolerance.
Nutrient-Rich Profile: Both cheeses are excellent sources of calcium, phosphorus, and high-quality protein, which support bone and muscle health.
Beneficial Probiotics: The fermentation process in both blue cheese and Gorgonzola results in beneficial probiotics that can aid gut health.
Moderation is Essential: Due to high levels of saturated fat and sodium, both types of cheese should be consumed in moderation as part of a balanced diet.
Gorgonzola is a Type of Blue Cheese: The primary distinction is that Gorgonzola is a specific, often milder, Italian blue cheese, while 'blue cheese' is a broader category.

Understanding the Relationship: Gorgonzola is a Blue Cheese

Before diving into the nutritional specifics, it is important to clarify that Gorgonzola is a type of blue cheese, not a different category entirely. Think of it like all squares are rectangles, but not all rectangles are squares. Blue cheese is a broad category encompassing many varieties, such as French Roquefort, English Stilton, and Italian Gorgonzola. Each variety has distinct characteristics, including flavor profile, texture, and origin. For example, while many blue cheeses are crumbly and pungent, Gorgonzola is often notably creamier and milder, especially the dolce (sweet) variety. The comparison, therefore, is not between two distinct food groups but between a general category and one of its popular members.

Nutritional Breakdown: Blue Cheese vs. Gorgonzola

When examining the core nutritional facts, the differences between general blue cheese and Gorgonzola are minimal on a per-ounce basis. This table provides an overview based on average nutritional information from reliable sources.


Nutrient (1 oz/28g)	Generic Blue Cheese	Gorgonzola
Calories	~100 kcal	~100 kcal
Total Fat	~8.1 g	~9.0 g
Saturated Fat	~5.3 g	~5.3 g
Sodium	~395 mg	~375 mg
Protein	~6.1 g	~6.0 g

Key Macronutrient Differences

Fat Content: While the total fat and saturated fat levels are very similar, some Gorgonzola variations may have slightly more fat due to being made with unskimmed cow's milk. The fermentation process in both cheese types alters the fat composition, potentially reducing the artery-clogging effects of saturated fat compared to other sources.
Sodium Content: This is where the most significant difference lies, with Gorgonzola generally containing slightly less sodium than generic blue cheese. For individuals watching their sodium intake due to blood pressure concerns, opting for Gorgonzola might be a marginally better choice, though both are high-sodium foods.
Protein and Calories: The difference in protein and calories is negligible and not a deciding factor in terms of healthiness. Both are excellent sources of high-quality protein.

Micronutrients and Health Benefits

Both blue cheese and Gorgonzola offer several health benefits due to their nutrient content and fermentation process.

Bone Health: Both cheeses are rich in calcium and phosphorus, essential minerals for maintaining strong bones and preventing conditions like osteoporosis.
Probiotic Properties: The mold and fermentation in both types of cheese can introduce beneficial bacteria that support gut health. A healthy gut microbiome is linked to numerous aspects of overall well-being, from digestion to immunity.
Gorgonzola and Lactose Intolerance: A key advantage for Gorgonzola is its natural, low-lactose content. During its aging process, the lactose is broken down, making it suitable for many with lactose intolerance.
Anti-Inflammatory Properties: Some studies suggest that the compounds in blue cheeses, created by the Penicillium mold, may possess anti-inflammatory properties. Furthermore, certain blue cheeses contain spermidine, a compound linked to anti-aging properties and heart health.

Potential Health Risks: Moderation is Key

Despite the benefits, both blue cheese and Gorgonzola are high in fat, saturated fat, and sodium. For those with heart conditions or hypertension, moderation is crucial. For example, the American Heart Association recommends limiting saturated fat to 5-6% of total daily calories, and a single ounce of blue cheese or Gorgonzola contains a significant portion of that. Due to the high sodium content, it is also wise to keep consumption in check to stay within the daily recommended limits.

Culinary Versatility and Flavor

The choice between blue cheese and Gorgonzola often comes down to flavor preference rather than significant nutritional difference. General blue cheeses often have a stronger, sharper, and saltier taste, making them excellent for crumbling on salads or pairing with bold flavors. In contrast, Gorgonzola, especially the creamy dolce variety, is milder and can be spread on sandwiches or melted into sauces for pasta or risotto. For those new to blue cheese, Gorgonzola can be a more approachable starting point.

Conclusion: Personal Preference and Balance Win

In the grand scheme of a balanced diet, the nutritional differences between Gorgonzola and general blue cheese are quite small. Gorgonzola may edge out generic blue cheese slightly for those watching sodium or sensitive to lactose, but the overall nutritional profiles are very similar. The healthiest choice depends on your specific health needs and taste preferences. As with any rich food, the most important factor is enjoying it in moderation. Whether you prefer the bold, intense flavor of a classic blue or the creamy, mild notes of Gorgonzola, both can be part of a healthy diet.

This article provides general nutritional information. Consult a healthcare professional or registered dietitian for personalized dietary advice.

Frequently Asked Questions

Yes, Gorgonzola is a specific variety of blue cheese. All Gorgonzola is blue cheese, but not all blue cheese is Gorgonzola, as the category includes other types like Roquefort and Stilton.

The fat content is very similar, though some comparisons show Gorgonzola with a fractionally higher fat count per ounce, likely because it is made with unskimmed milk. The saturated fat content is virtually identical.

Generally, Gorgonzola has slightly less sodium per serving than a generic blue cheese. For example, one source shows Gorgonzola at 375mg per ounce and blue cheese at 395mg per ounce.

Yes, Gorgonzola is naturally lactose-free. The aging process breaks down the lactose, making it generally safe for individuals with lactose intolerance.

Yes, primarily due to their high saturated fat and sodium content. Overconsumption can increase the risk of heart disease and high blood pressure, so moderation is key.

Yes, as fermented dairy products, both contain beneficial probiotics that can contribute to a healthy gut microbiome, which is linked to improved digestion and immune function.

The choice often depends on flavor and texture preference. Gorgonzola is typically milder and creamier, while many generic blue cheeses are sharper and more pungent.