Cooking and Baking

Gorgonzola vs. Bleu Cheese

Okay, forgive my lack of knowledge here, but how do gorgonzola and bleu cheese differ in taste? Which is milder? I do not like a sharp bleu cheese, so if anyone can suggest a mild type I would appreciate it. Looking to make homemade dressing and/or sprinkle a bit on spinach/pear/walnut salad. Thanks!

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