Masgonzola
Masgonzola is a semi-soft, blue-veined cow's milk cheese made in Menorca, Spain, designed as a hybrid between the island's traditional Mahón cheese and Italian Gorgonzola. The name is a portmanteau of the two. It has a pale ivory paste, a springy, buttery texture, and a milder, less peppery blue flavor than true Gorgonzola, with a faint tang from the Mahón side of its heritage. It's typically aged 60 to 90 days, long enough to develop veining but short enough to keep the paste soft and spreadable rather than crumbly.
Varieties
Masgonzola is distinct from both of its namesakes: it's milder and creamier than true Italian Gorgonzola, and less firm and less nutty than plain aged Mahón. It's a specific hybrid product rather than a regional cheese category, so labeling and availability vary more by producer than by style.
Buying tips
Look for a wedge with visible but not overwhelming blue veining and a paste that gives slightly under gentle pressure; a hard or crumbly texture signals it's been aged past its ideal window. Buy from a shop with good cheese turnover since it doesn't ship or sit as well as harder aged cheeses.
Substitutes
Gorgonzola dolce — 1:1
Softer and sweeter than aged Gorgonzola piccante, this is the closest match in texture and mildness.
Cambozola — 1:1
A German brie-blue hybrid; creamier and milder, works well on cheese boards but melts less cleanly into sauces.
Danish blue (Danablu) — 0.75:1
Sharper and saltier, so use slightly less to avoid overpowering the dish.
Mahón cheese plus a pinch of any blue cheese — 1:1
Blend semi-cured Mahón with a small amount of crumbled blue to approximate the flavor if neither original is available.
Storage
Wrap tightly in wax or cheese paper, not plastic wrap, and keep in the warmest part of the refrigerator, usually a produce drawer. It keeps for about two to three weeks once cut. Let it sit out for 20 to 30 minutes before serving so the paste softens and the flavor opens up.
How to use
Crumble over salads with pears or figs, melt into risotto or polenta at the end of cooking, whisk into cream for a pasta sauce, or serve on a cheese board with honey and walnuts. It softens quickly at room temperature, so add it to hot dishes off the heat rather than simmering it directly.
What it pairs with
Pairs well with sweet accompaniments like fig jam, honey, or membrillo (quince paste), and with nutty, slightly sweet wines like Pedro Ximénez sherry or a late-harvest white. Also good with crusty bread, roasted pears, and toasted walnuts.
Nutrition
Like most blue cheeses, it's high in sodium and saturated fat and used in small quantities. A 1-ounce (28g) serving generally provides around 90 to 100 calories and a meaningful dose of calcium.
FAQ
Is Masgonzola the same as Gorgonzola?
No. It's a Spanish cheese made in Menorca that blends the technique and character of local Mahón cheese with Gorgonzola-style blue veining, resulting in a milder, softer product than true Italian Gorgonzola.
Can Masgonzola be melted into sauces?
Yes, it melts smoothly because of its soft, buttery paste, making it a good choice for cream sauces and risottos where a crumbly aged blue would clump instead of blending in.
Why does my Masgonzola smell stronger than it tastes?
Blue-veined cheeses develop aromatic compounds from the Penicillium mold that are more intense on the rind and surface than in the paste itself; the smell is normal and doesn't indicate spoilage as long as there's no slimy texture or ammonia sharpness.
What's the best way to serve it if I've never tried it before?
Serve it at room temperature with something sweet, like a drizzle of honey or a smear of fig jam on a cracker, which balances the tang and eases into the blue cheese flavor for first-timers.
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