Danish blue will stand the extreme heat when you bake it at 400C but gorgonzola not.
Danish blue is a very strong cheese indeed, and its overpowering when you use to mutch.
Fresh Danish blue also taste like terpentine and is sour, i found out that you must ripe it in the fridge for a week or two, it tastes mutch better afterwards and is mutch less acid like, the terpentine taste is also gone.
But i prefer gorgonzola cheese, thats why i ask this.
The key for a good pizza is the baking temepature and that must be not lower then 350C i think, when i bake it longer then 3 minutes the taste is not that fresh anymore but if its shorter then 1.5 minutes its tastes to raw with less taste ( with vegetables toppings )
Last weekend i found out that 375C with a bake time of 2 minutes is perfect, the vegatebles release more taste but its not overkooked.
In this way how it is for me i must place the gorgonzola on top my pizza in the last stage of baking, it seems the only way.
Gorgonzola pikant or extra pikant is hard to get here by the way, i must order it from special stores.
Dolce gorgonzola is total useless bye the way, you must have that green blue remains of the fungee on top of the pizza, thats the taste.