Gorgonzola Nutrition Benefits and Facts

Nutritional summary

Gorgonzola contains a diverse profile of microorganisms, including lactic acid bacteria and Penicillium roqueforti, which are involved in the fermentation and ripening processes that define its texture and flavor .
The cheese contains conjugated linoleic acid (CLA, a fatty acid found in ruminant dairy), with some studies indicating that Gorgonzola-type cheeses may have higher concentrations of CLA compared to certain white-mold cheeses like Brie .
Like many aged blue cheeses, Gorgonzola contains biogenic amines (compounds produced during protein breakdown) such as histamine and tyramine; while typically within safe limits, levels can vary significantly depending on the specific variety and ripening time .
Early research suggests that blue-veined cheeses like Gorgonzola contain andrastins (compounds produced by Penicillium molds) which have been studied in laboratory settings for their potential to inhibit enzymes involved in cholesterol synthesis .

Interesting fact

Legend has it that Gorgonzola was accidentally created in 879 AD by a distracted cheesemaker who left his curds overnight and mixed them with fresh ones the next morning, inadvertently allowing the blue mold to develop.

Standout nutrients

EPIC

SOURCE

Calcium

EPIC

SOURCE

Chloride

EPIC

SOURCE

Sodium

EPIC

SOURCE

Iodine

357

kcal per 100g

Protein19.0g

Fat31.2g

Sugar0.10g

Fat breakdown

Polyunsat1.40g

Monounsat7.40g

Saturated18.7g

Seasonality

Not available

Diet

VegetarianPescatarianGluten FreeKeto

Sustainability

Heavier footprint

Dairy production, particularly aged cheeses, involves significant water use and methane emissions from livestock.

Confidencemedium

Storage

Refrigerate

1–2 weeks

Wrap in parchment paper then foil to allow the cheese to breathe while containing odor.

Flavour

Data & Sources

Harmonized from 1 validated source

Swiss Food Database

1 contributing source food

Claim citations

Cheese: mere indulgence or part of a healthy diet? - PMC

[1]pmc.ncbi.nlm.nih.gov

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses - PMC

[3]pmc.ncbi.nlm.nih.gov

Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives - PMC

[4]pmc.ncbi.nlm.nih.gov

Cheese and Butter as a Source of Health-Promoting Fatty Acids in ...

[5]pmc.ncbi.nlm.nih.gov

Milk, Dairy Products, and Their Functional Effects in Humans - PMC

[7]pmc.ncbi.nlm.nih.gov

Cheese - The Nutrition Source

[9]nutritionsource.hsph.harvard.edu

Coverage

Nutrients

FoodCompass

27.2

Version

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