18 Finger-Licking Gorgonzola Substitutes ( Including Some Vegan Ones)
When it comes to cheese, Italy has it all. But picture 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 there’s no way you can swap it for another. Well, fear not, for you can replace gorgonzola with many other cheeses. Some will replicate the flavor. Others will mimic the texture and consistency. A couple will even make perfect alternatives. And yes, we have a couple of non-dairy alternatives as well. La vita e bella, even without gorgonzola!
1. Roquefort
Roquefort is creamier, and has a harder consistency than gorgonzola. Nevertheless, this French cheese is creamy, tangy, and crumbly, and just like gorgonzola, is aged, making it a great substitute. A chunk of Roquefort with some fresh fruit and nuts… delish.
2. Bleu d’Auvergne
Given that gorgonzola is a blue mold cheese, it’s a safe bet that you can replace it with another blue cheese. Among the many blue cheeses out there, a great substitute is Bleu d’Auvergne. With a slight spiciness to it, it gives you just what you need.
3. Goat Cheese
Goat cheese is one of the best gorgonzola substitutes. First of all, it’s easy to find and there’s a decent chance you’ll have some. Secondly, it resembles gorgonzolas pretty well in terms of consistency. It’s milder, but goes great in sandwiches, pizza, pasta, and salads.
Related: Best Goat Cheese Substitutes
4. Danish Blue
Have you been dreaming of creamy polenta with gorgonzola? If there’s no gorgonzola in sight, go for this blue cheese. It’s sharp, intense, salty, and really pungent. Initially, it can be rather mild, soft, and subtle, but its aroma lingers on. It can be a good choice, albeit a powerful one!
5. Gorgonzola Dolce (Dolcelatte)
Most people don’t know that there are actually multiple types of Gorgonzola, the two most common being piccante and dolce.
If you’re used to the piccante kind but are looking for something a bit less pungent, gorgonzola dolce could be a great substitute. Velvety soft, smooth, and sweet, this one can replace gorgonzola piccante in salads, pasta, risotto, and, of course, on cheese boards.
6. Stilton
Soft and creamy, Stilton has a strong, tangy, nutty, earthy aroma, typical for blue cheeses. Its intense flavor can stand for gorgonzola in both cold and hot dishes. It goes great in pasta, rich risottos, salads, even desserts.
7. Fourme d’Ambert
One of France’s oldest, this is yet another blue type of cheese, belonging to the same family as gorgonzola. Creamy and smooth on the insdie, its aroma is sweet, mild, balanced, reminding you of butter and cream. It works best in salads, fruit, as a bread topping.
8. Shropshire Blue
One of the best alternatives for gorgonzola comes from the UK. Shropshire Blue’s veins come from the same fungus that creates gorgonzola, Stilton, Danish blue, and Roquefort. Color-wise, it looks like cheddar due to the presence of annatto, a natural orange pigment. In terms of texture, it’s rather soft, and flavor-wise it’s sharp and intense. The tangy, sour notes can really replicate gorgonzola’s flavor profile.
9. Maytag Blue
As a recreation of Roquefort, this American staple can certainly replace gorgonzola, if you happen to have it around in your kitchen. Its consistency is dense, compact, and crumbly. In terms of flavor, Maytag is rather sharp, tangy, and a bit citrusy, if not tart, with a pungent kick. Try this one out on top of burgers, in salads, even on pizza.
10. Queso Fresco
Here’s one of the most surprising gorgonzola substitutes. Queso fresco comes from Mexico, a long way from Italy, yet the similarities are there. Queso fresco is soft, with a salty, tangy taste. It’s rather crumbly, as opposed to creamy gorgonzola, but it melts just like it.
11. Cheddar
If there’s no way you can use any of the options above, plain ol’ cheddar will do the trick. Younger versions are mild, creamy and softer, similar to gorgonzola dolce. Mature cheddar becomes sharper and stronger as it ages, packing some of the spice and pungency of gorgonzola. Needless to say, it goes great with burgers, grilled cheese sandwiches, pizza, pasta, chicken, salads, or soups.
12. Ranch Dressing
Wait, ranch dressing? That’s not even a cheese, you’re saying. Hear us out. Ranch dressing is made from milk, onion, mustard, and salt, hitting a lot of the necessary notes. The only thing to bear in mind is that it’s naturally runny, so this is only really an option for creamy sauces. But it can really work!
Can you substitute non-blue cheese for gorgonzola?
If you’re looking for a gorgonzola replacement that isn’t in the family of blue-cheeses (maybe you can’t stand it, or maybe you’re allergic), the following cheeses also work great:
13. Parmigiano Reggiano
There’s a good chance that you have some trusty parmesan in the fridge. And yes, it can replace gorgonzola, bringing some saltiness and tang, if not the pungent aroma and the creaminess. Goes perfectly on pasta and pizza, in sauces and dips. Easy.
14. Pecorino Romano
Pecorino Romano is one of the best substitutes for gorgonzola. Grated and sprinkled all over your dish, this salty, dry, intensely flavored cheese can make you forget its blue-mold cousin even exists.
15. Feta
Are feta and gorgonzola the same? No! Can they be swapped? Well, yes! Feta is another non-blue cheese alternative for gorgonzola. One that is milder and even more affordable. Crumbled feta can replace gorgonzola in dishes. You will not get the creaminess and the tartness, spicy aroma, nor will you get the odor, but it can work.
Related: Best Feta Cheese Substitutes
16. Mozzarella
If you’re up for gorgonzola steak, but don’t have the blue stuff, well, mozzarella can do the trick. Mozzarella will melt, bubble, and create a greasy, rich crust without the pungency and the sharp flavor of gorgonzola.
How about a vegan alternative to gorgonzola?
The strong, flavored, and stinky flavor of gorgonzola is appealing to many of us. Its pungent, tangy, salty, yet sweet
When you don’t eat cheese, it can be difficult to replicate the flavors and textures of a strong cheese such as gorgonzola. How do you get the pungent, tangy, sweet and salty taste?
How do you get the creamy, rich, milky, rich, unctuous consistency? Luckily, there are many vegan alternatives to gorgonzola available in the shops. Or… you can prepare your own batch. Here is how to make gorgonzola at home:
17. DIY Gorgonzola with Tofu
Time for a recipe! For this plant-based alternative you need:
- 1 ¾ cups of extra-firm tofu (about 14 ounces)
- 1/2 cup melted refined coconut oil
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of apple cider vinegar
- 4 tablespoons of white miso paste
- 1 ½ teaspoons of sea salt
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ¼ teaspoon of spirulina
First press the tofu to drain off the liquid. Put all the ingredients, except for the spirulina in a blender. Mix until smooth. Put the mixture in a bowl, add the spirulina to “dot” the vegan cheese, then fold it over a couple of times (that’s how you’ll get the blue-green veins). Put the mixture in a container lined with plastic wrap. Make sure to smoothen it out on the surface. Cover it and let it rest overnight in the fridge. There’s your vegan tofu gorgonzola!
18. Homemade Gorgonzola with Cashews
WARNING: This one takes some time! For this delicious non-dairy alternative you need the following ingredients:
- 6 cups of raw cashews
- 2 tablespoons of refined coconut oil
- ¼ tablespoon mesophilic culture or 12 capsules of vegan probiotics
- ¼ tablespoon liquid (or ⅛ powdered) penicillium roqueforti
- 5 tablespoons filtered water
- Some sea salt to taste
Soak the cashews in filtered water overnight. After that, drain them and put them in a large glass bowl. Pour boiling water over the nuts and let them sit for a couple of minutes to kill the bacteria. Put the cashews in a blender, add the oil and the water. Blend at high speed, scraping down the sides from time to time. You should get a thick, smooth, creamy mixture in about 10 minutes. Add the content of the probiotic pills and the penicillium. Blend some more. If needed, add an extra tablespoon of water.
Keep in mind that the mix should be thick, but also creamy. When ready, put it in a clean bowl, covered with plastic film. Let it sit at room temperature for a day, to ferment. The next day, transfer to the fridge for at least four hours. This will make the mixture more manageable.
After that get a plate lined with a baking sheet. Use round shapes to mold your cheese, or simply add it as it is. If you use metal shapes, cover them with plastic film or baking paper so that the cheese doesn’t touch the metal. Press the cheesy mixture into the shapes. Cover, and let it sit in the fridge. From now on your vegan cheese will age.
After a couple of days, you can sprinkle some salt. Flip the cheese over, and salt the whole underside gently. Flip the cheese every day. After about a week your blue mold should grow. After two weeks, scramble the cheese into little pieces (like you’d do with tofu).
In another recipient lined with parchment paper, place the scrambled cheese. Don’t press too much. This step is vital to create holes. After shaping the cheese, cover the container and put it in the back in the fridge. Again, flip the cheese every day for about three weeks. After this time your plant-based gorgonzola will be covered in mold, inside and out. You can wrap every piece of cheese individually and let them sit in the fridge for 3-7 days. After that, dig in!
How will you eat yours?
Crumbled on top of pasta or risotto? Paired with wine, fruit, and nuts? Melted on top of a burger? Made into a rich, decadent dip for your veggies? Sprinkled as a pizza topping? As a dessert, alongside mascarpone, honey, hazelnuts, and fruit? In gooey, melty, rich cheesy sandwiches?
So many ways in which you can enjoy gorgonzola. And so many ways in which you can test your creativity with our gorgonzola substitutes. Let us know which one made you start cookin’!
