Gorgonzola is a strongly flavored blue cheese made in Italy from cow's milk. Its soft and crumbly yet creamy texture and intense flavor allow it to work well either crumbled or spread onto other items that would not otherwise have a strong taste, such as salads, bread or crackers. While no other cheese tastes exactly the same as Gorgonzola, a few cheeses have a similar flavor and texture.
Roquefort
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Roquefort cheese is a blue cheese made from ewe's milk. This cheese has a long history, allegedly stretching back all the way to Pliny the Elder. It is aged somewhat longer than Gorgonzola; Roquefort takes four to nine months to mature rather than Gorgonzola's three to six months. Roquefort is made in the French village of Roquefort-sur-Soulzon, where the seven producers of this cheese allow it to age in the local caves. Roquefort is creamier than Gorgonzola and has a milder taste, but works well as a substitute in many dishes or for those who do not appreciate Gorgonzola's intensity.
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Bleu d'Auvergne
Bleu d'Auvergne is similar to Roquefort but is made with cow's milk rather than ewe's milk. While this cheese is also French rather than Italian, its flavor is nearly as strong as that of Gorgonzola. The flavor is significantly creamier than that of both Gorgonzola and Roquefort, however, with an added slight spiciness that Gorgonzola does not have. Bleu d'Auvergne ages to maturity much more quickly than many similar cheeses; it can be ready for the table in as little as four weeks. Like Gorgonzola, its flavor grows stronger after more aging, so you should try to purchase some that has been aged longer if you wish to match the strength of mature Gorgonzola.
Dolcelatte
Dolcelatte, also called Gorgonzola dolce, is very similar to Gorgonzola. Like Gorgonzola, it is an Italian cheese made with cow's milk. As its name (which literally translates to "sweet milk") suggests, however, it is a sweeter and less intense cheese. If you enjoy the flavor of Gorgonzola but simply find it too strong, dolcelatte is the ideal replacement in most cases. Its texture, however, is significantly softer than that of Gorgonzola. For this reason it works best as a substitute in dishes where you will spread the cheese or mix it with other ingredients, such as salad dressings or pasta sauces.