Spreadable GORGONZOLA CHEESE without rennet

Gorgonzola cheese is a blue cheese made from whole cow’s milk, named after the homonymous Lombard town. Today, with this recipe, we are not replicating original gorgonzola cheese but we create a spreadable gorgonzola cheese, as requested by some of you.




1 liter


1 tablespoon


1 tablespoon




1) In a saucepan, combine the yogurt and the gorgonzola cheese, stirring until well mixed.

2) Add the milk and, placing the saucepan on the stove, heat the mixture to a temperature of 40°C – 105°F.

3) Turn off the heat. Cover the saucepan with a cloth and let it sit for about 8 hours. The room temperature may affect the coagulation timing of our spreadable gorgonzola cheese.

4) After 8 hours, you’ll notice that the whey has separated, and on the surface, we’ll have curds with the consistency of pudding. Slice it into pieces using a knife.

5) Cover and let it rest at room temperature for another 24 hours.

6) After 24 hours take a cloth, place it inside a colander set over a container to collect the whey, and pour our curd mixture into it.


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7) Add a teaspoon of salt and mix well.

8) Try to tie the cloth in a way that it can be hung to drain the whey. Of course, below the cloth, use a container to collect the precious liquid that can be used for other recipes.

9) After about 6 hours, we’ll obtain a creamy cheese. Take the cloth and with the help of a spoon, transfer our spreadable gorgonzola cheese into a glass container with a lid.

The cheese is ready. If you want it softer and even creamier, just add a teaspoon of whey and stir, add whey until you achieve the desired consistency.

I recommend saving the whey. You can reuse it if you want to make this cheese again. Just replace it with the piece of gorgonzola and yogurt.

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