Gorgonzola is easy to crumble one of the world’s oldest blue-veined cheeses made from either cow’s milk or goat’s milk. It is mainly made in the north of Italy, in the Piedmont and Lombardy regions.
Two types of Gorgonzola are generally available in the US – Piccante( more aged and firmer) and Dolce (sweet and creamy).
And while this cheese is keto-friendly, it’s still a no-go for vegans. So, in this post, I am trying to put an end to injustice. And share the most incredible vegan gorgonzola recipe (that is also keto, in case you’ll decide to opt-in for a cleaner and healthier version of keto).
Do you have a particular question about vegan Gorgonzola? Then use the table of contents below to jump to the most relevant section. And you can always go back by clicking on the arrow in the right bottom corner of the page. Also, please note that some of the links in this article may be affiliate links. For more details, check the Disclosure section at the bottom of the page.
Here's what we'll cover:
How do they make Gorgonzola?
There are only 29 dairies in the world certified to manufacture Gorgonzola (and those are in charge of producing 5,000,000 wheels of cheese every year). But after crawling Amazon for a while I’ve noticed a bunch of companies making their own products and proudly labeling it with “Gorgonzola” as well.
And while those are not legitimately approved by all those authorities vendors, they are still using pretty much the same ingredients. It’s mainly cultured pasteurized milk, salt, and starter bacterias, e.g., classic Penicillium glaucum. (It is also used in the manufacturing of Fourme d’Ambert and Stilton, by the way).
So starter bacteria are added to the whole milk (cow’s or goat’s). Then it’s the curdling time when they remove the whey. And whey-less content is left to age at low temperatures.
During the aging process, the cheeses are pricked with needles at 4-weeks of age. The pricks are creating air channels that allow boosting the growth of the mold spores. And that’s what causes the Gorgonzola’s distinctive veining.
It is also soaked in brine as it ages, stimulating the growth of bacteria responsible for the product’s distinctive smell. It usually takes up to four months for this cheese to attain full ripeness.
Gorgonzola cheese. Nutritional facts
Depending on the brand and Gorgonzola type, the nutritional value may slightly vary. But let’s take this product as an example. 100g of it has 357 calories, 21.43g of protein, 32.14g of fats, 3.57g of carbs, 1321mg of Sodium, 107mg of cholesterol.
Is Gorgonzola keto?
Yes, Gorgonzola is keto-friendly. But it all depends on whether you prefer a clean and healthy diet or just keto for the sake of keto.
Yes, this product is low on carbs. And luckily, blue cheese, unlike other dairies, such as skim milk, for instance, has relatively low insulin index too. But it’s still high on bad fats (hence cholesterol) and Sodium.
And while Sodium might not be that bad for those starting out keto. Since all the electrolytes leave the body with urine, we need to replenish the supplies. But generally, it’s not entirely healthy to overeat salt.
Is Gorgonzola vegan?
Since it’s primary ingredient is milk, classic Gorgonzola is not suitable for vegans. But, there is a recipe for vegan variation that might be almost as good as the dairy version. And definitely better health-wise.
Vegan gorgonzola recipe
Thanks for the graphics: Canva.com
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