Group · Dairy
Gorgonzola
Gorgonzola is the Italian blue cheese, produced in Lombardy and Piedmont. It comes in two very different versions: dolce, creamy and mild, aged for two months, and piccante, firm and powerful, aged for twice as long. The veining comes from Penicillium roqueforti, the same fungus as in Roquefort.
On the nutrition side: 318 kcal per 100 g, with 26.9 g of fat, of which 16.4 g saturated, and 19.1 g of protein. It provides 390 mg of calcium, 310 mg of phosphorus, 300 µg of vitamin A and 70 µg of iodine per 100 g. One point to watch: 1.89 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 318 kcal |
| Kilojoules | 1320 kJ |
| Protein | 19,1 g |
| Fat | 26,9 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Calcium390 mg49 %
- Iodine70 µg47 %
- Phosphorus310 mg44 %
- Vitamin A300 µg38 %
- Vitamin B120,73 µg29 %
- Vitamin B20,32 mg23 %
- Zinc2,1 mg21 %
- Vitamin B941,2 µg21 %
See the other 14 nutrients
- Vitamin B32,93 mg18 %
- Vitamin B50,81 mg14 %
- Vitamin B60,13 mg9 %
- Omega-6 LA0,68 g7 %
- Vitamin B10,07 mg6 %
- Potassium110 mg6 %
- Magnesium18 mg5 %
- Vitamin D0,24 µg5 %
- Omega-3 ALA0,08 g4 %
- Copper0,02 mg2 %
- Vitamin E0,16 mg1 %
- Vitamin K10,9 µg1 %
- Iron0,08 mg1 %
- Manganese0,01 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Salt is part of blue cheese. 1.89 g per 100 g: salting is essential for the mould to develop and for keeping the cheese. A gorgonzola dish never needs extra salt (see salt).
It melts into a sauce better than any other blue. Its creamy texture binds a sauce without added cream: 40 g of gorgonzola melted into a little milk is enough for pasta for four. This is the use where it pays off most, in both taste and nutrition.
A small amount goes a long way. Crumbled over a salad with walnuts and a pear, 20 g transforms the plate for 64 kcal. It is the opposite of a cheese eaten in slices.
70 µg of iodine is notable. Nearly half the reference intake per 100 g. Dairy products are, along with seafood, the main source of iodine in the French diet.
Mould and pregnancy. Raw milk blue-veined cheeses are not recommended for pregnant women because of the risk of listeriosis. Pasteurised versions, which are the majority for gorgonzola, do not pose this problem: the label will say.