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Gorgonzola, blue cheese, etc.

Misc.


Pat -- I'm not exactly sure WHAT the difference is -- most likely where they're made and there is often a difference in the taste. Gorgonzola seems to me nicer, sharper, etc. However, in cooking (I imagine you mean in a sauce), I doubt it would make much difference. Even among blue cheeses - Treasure Cave, Stella, etc. ... there is a slight difference in taste just like Kraft Mayonnaise and Hellmann's Mayonaisse. Slight -- but you can substitute.

If I was making certain salads or appetizers - crostini, etc. then I'd like to stick with Gorgonzola. But that's personal preference. You might buy it and not even care for it.

I believe it is mainly where they come from, how made, etc.


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