Super source
Energy
357 kcal · 18% DV target
A creamy, veined Italian blue cheese with a pungent aroma and sharp flavor profile, Gorgonzola is a fermented dairy product characterized by its unique microbial ripening process.
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 .14
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 .59
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 .3
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 .7
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
357 kcal · 18% DV target
19.0 g · 38% DV target
31.2 g · 40% DV target
18.7 g · 94% DV target
Not a benefit — best kept low
182 μg · 20% DV target
0.60 μg · 3% DV target
Seasonality has not been estimated for this ingredient yet.
Wrap in parchment paper then foil to allow the cheese to breathe while containing odor.
Dairy production, particularly aged cheeses, involves significant water use and methane emissions from livestock.
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.