ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

What is the difference between Gorgonzola, Roquefort and blue cheese?

Photo: Iain Bagwell; Styling: Mary Clayton Carl

"What is the difference between Gorgonzola, Roquefort and blue cheese? Can they be used interchangeably in recipes?"

Roquefort and Gorgonzola are two kinds of blue cheese. Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola.

 

See our collection of Cheese Recipes for more ideas on cooking with different types of cheeses.

Recipe: Roquefort Cheesecake with Pear Preserves and Pecans