Calories in Gorgonzola Cheese: Nutritional facts for Gorgonzola Cheese Types

One hundred grams (3.5 oz) of Gorgonzola cheese contains 356 calories.

One kilogram (2.2 lbs) of Gorgonzola cheese contains 3560 calories.

A 142 g (5 oz) wedge of Galbani Gorgonzola contains 506 calories. A 227 g (8 oz) wedge of Belgioioso Gorgonzola contains 808 calories. A 170 g (6 oz) container of Trader Joe's Gorgonzola Cheese Crumbles contains 605 calories.

Gorgonzola cheese provides some health benefits like supporting bone health and providing essential minerals due to its high concentration of calcium, phosphorus, and zinc. As a mold-ripened, aged cheese, it offers a dense source of several key nutrients. A list of the health benefits of Gorgonzola cheese are shown below.

• Rich in Calcium and Phosphorus: Gorgonzola is a good source of calcium and phosphorus, two minerals that are essential for building and maintaining strong bones and teeth. Dairy products are a major source of bioavailable calcium (Gueguen L, Pointillart A., 2000, "The Bioavailability of Dietary Calcium").
• Provides High-Quality Protein: It is a good source of complete protein, containing all the essential amino acids required by the body for tissue repair, muscle maintenance, and various metabolic functions.
• Good Source of Vitamin B12: Gorgonzola contains a significant amount of Vitamin B12, which is crucial for red blood cell formation, neurological health, and DNA synthesis.
• Provides Other B Vitamins: It also offers other B vitamins, including Riboflavin (B2) and Vitamin B6, which are important for energy production.
• Contains Beneficial Molds and Peptides: The fermentation process with Penicillium glaucum or roqueforti creates bioactive peptides and compounds. Some research suggests these may have anti-inflammatory and cardiovascular benefits (Gobbetti E, et al., 2018, "Invited review: The microbiota of aged raw-milk cheeses").
• Source of Key Minerals: Gorgonzola is a good source of minerals like zinc (important for immune function), selenium (a potent antioxidant), and potassium.
• Provides Vitamin A: As a dairy product, it contains fat-soluble Vitamin A, which is important for vision, immune function, and skin health.
• Low in Lactose: The aging process significantly reduces the lactose content, making Gorgonzola more easily tolerated by many individuals with lactose intolerance compared to fresh milk.

Gorgonzola cheese has been known to cause some unwanted effects like contributing to high blood pressure and increased saturated fat intake due to its very high sodium content and significant fat levels. A list of the downsides of Gorgonzola cheese are shown below.

• Very High in Sodium: Gorgonzola is an extremely salty cheese. A 100g serving can contain over 1600 mg of sodium, which is a very large portion of the daily recommended limit. High sodium intake is a major risk factor for high blood pressure and cardiovascular disease (He FJ, MacGregor GA., 2009, "A comprehensive review on salt and health and current experience of worldwide salt reduction programmes").
• High in Saturated Fat: It is high in saturated fat. Diets with excessive saturated fat intake can raise LDL ("bad") cholesterol levels, which is a risk factor for heart disease.
• High in Calories: Due to its fat and protein content, Gorgonzola is a calorie-dense food. Large portions can contribute significantly to a calorie surplus and potential weight gain.
• Contains Mold: While the Penicillium molds used are safe for most, individuals with a specific allergy to these molds must avoid Gorgonzola. Pregnant women are also often advised to avoid soft, mold-ripened cheeses due to a small risk of Listeria contamination.
• High in Tyramine: As an aged cheese, Gorgonzola contains tyramine. This compound can trigger migraines in sensitive individuals and can cause a dangerous hypertensive crisis in people taking monoamine oxidase inhibitors (MAOIs).

Yes, Gorgonzola cheese can be good for you, but only when consumed in very small, infrequent portions. It is a highly nutrient-dense food, providing an excellent source of protein, calcium, phosphorus, and Vitamin B12. The fermentation and aging process also creates potentially beneficial compounds. However, these benefits must be carefully weighed against its extremely high sodium content and high levels of saturated fat. A review by Tunick MH and Van Hekken DL (2014), "Dairy Products and Health: Recent Insights," discusses the complex nutrient matrix of cheese and its effects on health. A preferred consumption rate for a potent, salty cheese like Gorgonzola is a very small serving, such as half an ounce (14 g) or a tablespoon of crumbles, used as a powerful flavor enhancer on a salad or melted into a sauce. Regular consumption of large portions would contribute an excessive amount of sodium and saturated fat to the diet.

The calories in Gorgonzola cheese change slightly based on its aging period, which directly affects its moisture content and concentration of nutrients. The younger, softer Gorgonzola Dolce, with its higher water content, is the lower calorie of the two main types, containing around 356 calories per 100g. The more aged Gorgonzola Piccante loses more moisture over its longer aging period, which concentrates its fat and protein. This makes it firmer, more crumbly, and slightly higher in calories, with a calorie count ranging from 360 to 370 calories per 100g. While the difference is not dramatic, the more intense, aged Piccante version is the highest calorie type of Gorgonzola.

Yes, Gorgonzola calories are high compared to many other cheeses, but they are in a similar range to other blue cheeses and some aged hard cheeses. Gorgonzola contains around 356 calories per 100g. This is comparable to generic blue cheese (353 calories), but slightly lower than other famous blue cheeses like Roquefort (around 369 calories) or Stilton (around 410 calories). It is also slightly lower than some very hard grating cheeses like Pecorino Romano (387 calories) and Parmigiano-Reggiano (392 calories).

Yes, Gorgonzola's calorie density is significantly higher than that of most soft cheeses. Gorgonzola contains 356 calories per 100g. This is due to its lower moisture content and higher concentration of fat and protein. For comparison, fresh, soft cheeses with high water content are much lower in calories. Fresh Mozzarella contains around 280 calories per 100g. Feta cheese has around 264 calories per 100g. Brie contains around 334 calories per 100g, making it closer but still lower than Gorgonzola. Cream cheese, which is very soft but also high in fat, has around 342 calories per 100g, bringing it into a similar range as Gorgonzola Dolce.

Gorgonzola cheese adds a significant number of calories to pasta dishes, ranging from 100 to 400 calories or more per serving, depending on the amount used and the type of sauce. A simple garnish of one ounce (28g) of crumbled Gorgonzola adds about 100 calories to a dish. In a rich and creamy Gorgonzola sauce, where the cheese is a primary ingredient melted with cream or butter, the sauce alone can contribute 300-400 calories to the pasta dish. Dishes like Gnocchi with Gorgonzola Sauce or a creamy fettuccine with Gorgonzola demonstrate how the cheese can transform a simple pasta into a very high-calorie, decadent entree.

The origin of Gorgonzola cheese dates back to the Middle Ages, with its creation centered around the town of Gorgonzola, near Milan in the Lombardy region of Northern Italy. Legend tells a story of a lovelorn young cheesemaker who, distracted by a tryst with his beloved, forgot his evening curds. The next morning, in a hurry to hide his mistake, he mixed them with the fresh morning curds. A few weeks later, he discovered that the resulting cheese was streaked with bluish-green mold and had developed a surprisingly pungent and delicious flavor. While this is likely a folk tale, the practice of making this stracchino (tired) cheese from the milk of cows tired from their journey down from Alpine pastures was common. The unique microclimate of the caves and cellars in the region, with its native Penicillium molds, allowed for the development of blue veining.