Kamil Perry
Gorgonzola is a soft-texture, mouldy cheese made from pasteurised cow's milk. It has a distinctive pungent smell and taste, which some people find difficult to bear. The aroma is caused by the biochemical processes that occur during the maturing of the cheese, specifically the formation of aroma compounds due to the metabolism of moulds. The mould used in Gorgonzola is Penicillium roqueforti, which is also responsible for the characteristic greenish-blue veining of the cheese. While some people enjoy the noble aroma of Gorgonzola, others may find it unpleasant and look for ways to mask the smell, such as pairing it with honey or jam, or melting it with cream and spices to make a sauce.
| Characteristics | Values |
|---|---|
| Smell | Strong Ammonia, Pungent |
| Taste | Creamy, Intense |
| Texture | Soft |
| Colour | Greenish-Blue |
| Microbial Flora | Heterogeneous |
| Biochemical Process | Complex |
| Acidity Levels | High |
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What You'll Learn
Why does gorgonzola cheese smell bad?
Gorgonzola is a mouldy cheese with a soft texture, obtained from pasteurised whole cow's milk. To make gorgonzola, lactic acid bacteria and selected moulds of the Penicillium roqueforti species are added to the milk. The addition of these moulds promotes the formation of greenish-blue veining and the development of aroma compounds, which give gorgonzola its distinct taste, smell and "noble" aroma. The biochemical processes that occur during the maturing of gorgonzola are complex, involving a varied and heterogeneous microbial flora that contributes to the development of its characteristic aroma. The enzymatic activity of this microflora causes complex chemical transformations in the various curd components.
The distinct flavour and pungent smell of gorgonzola are caused by the formation of characteristic aroma compounds during its maturing process. Proteolysis and lipolysis in gorgonzola are particularly intense, contributing to the formation of its typical aroma. The most important element in the maturing of gorgonzola cheese is Penicillium roqueforti, which helps to gradually neutralise the high acidity levels present at the beginning of the process. The curd proteins are largely hydrolysed, leading to the formation of high amounts of nitrogen compounds with a lower molecular weight, which likely contribute to the strong smell of gorgonzola.
Some people find the smell of gorgonzola incredibly difficult to bear, describing it as funky or like ammonia. However, others appreciate the noble aroma of this cheese. If you find the smell of gorgonzola off-putting, you can try pairing it with honey, jam, dried fruit, or melting it into a sauce with spices and salt to make it more palatable.
It's important to note that gorgonzola can go bad, and one indication of this is a distinct ammonia smell. If your gorgonzola has developed a slimy or wet texture or new mould, it should be discarded as it is no longer safe to eat.
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How to mask the smell
Gorgonzola is a mouldy cheese with a pungent smell. The distinct aroma is caused by biochemical processes that occur during the maturing of the cheese, which result in the formation of new compounds. If you find the smell of Gorgonzola off-putting, there are several ways to mask it:
Pair with Something Sweet
Adding something sweet like honey or jam to your Gorgonzola can help to balance out the pungency of the cheese. Drizzle honey over the cheese or pair it with your favourite variety of jam.
Make a Sauce
Gorgonzola can be melted down into a creamy sauce. The process of heating the cheese may help to reduce its strong smell. You can add spices, salt, or other ingredients to the sauce to make it more palatable. This sauce can then be used over pasta or meat.
Pair with Wine
Gorgonzola is often paired with a rich, full-bodied red wine such as a malbec, zinfandel, or port. The wine may help to mask the strong smell of the cheese and enhance the flavour.
Eat Smaller Amounts
If the smell of Gorgonzola is too strong, try eating smaller amounts at a time. This will reduce the intensity of the smell and may help you acclimate to the flavour over time.
Pair with Dried Fruit
Pairing Gorgonzola with dried fruit, such as strips of mango, can help to balance out the strong smell and flavour of the cheese.
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Gorgonzola cheese gone bad
Gorgonzola is a blue-veined Italian cheese with a strong, distinctive smell and flavour. While some people enjoy its sharp and spicy undertones, others find the odour difficult to bear. However, even for those who appreciate Gorgonzola's unique taste, it can be a challenge to incorporate it into dishes due to its potency. A little Gorgonzola goes a long way, and it should be paired carefully with other ingredients to avoid creating an overpowering dish.
When it comes to recognising if Gorgonzola has gone bad, the key indicators are smell, colour, and texture. An off-putting or sour smell is a sure sign that the cheese has expired and should be discarded. Additionally, if the cheese has developed an off-white to yellow colour, or has a hard or dry texture, it has likely spoiled. While the blue-green veins of mould in Gorgonzola are perfectly safe and characteristic of the cheese, any other colour of mould, such as black, red, brown, grey, or pink, indicates spoilage and the cheese should be thrown away.
To extend the shelf life of Gorgonzola, proper storage is essential. Unopened Gorgonzola can last 3-4 weeks past its sell-by date when stored correctly in the refrigerator. Once opened, it should be wrapped in fresh cling film or foil after each use to prevent further exposure to air and stored in the vegetable crisper of the fridge, where the temperature is more stable. For optimal quality, opened Gorgonzola should be consumed within 7-10 days. If longer storage is desired, the cheese can be grated or crumbled and stored in airtight containers in the freezer for up to 6 months, although the quality will begin to diminish after the first 2 months.
If you're struggling with the strong smell of Gorgonzola, there are a few tips that can help make it more palatable. Firstly, consider using young, less-aged Gorgonzola, as it has a milder taste and a less intense aroma. Additionally, pairing Gorgonzola with certain foods can help temper its pungency. It pairs well with fruits, nuts, and honey, making it a versatile ingredient for both savoury dishes and desserts. Adding a little honey or jam to your Gorgonzola can make it more enjoyable if you find the smell challenging. Finally, melting the cheese with some cream and spices can create a satisfying sauce that tones down the intensity of the cheese.
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Biochemical processes during maturation
The biochemical processes during the maturation of Gorgonzola cheese are complex and involve the transformation of milk compounds to produce its distinctive taste, aroma, and structure. This process, known as ripening, is steered by production technology and aging, resulting in the modification of milk and curd. The main ripening agents are introduced lactic acid bacteria, which create an environment suitable for mould growth. At the beginning of ripening, acidity is high due to the production of lactic acid by the bacteria, but it gradually neutralises as the mould develops.
The mould Penicillium roqueforti is the most important and distinctive feature of Gorgonzola cheese. It grows within the cheese, creating its typical veins. The growth of P. roqueforti increases pH and proteolysis, causing the cheese to soften. This mould has both endopeptidase and exopeptidase activities, contributing significantly to proteolysis. The colour of the mould is also important, with light blue or yellowish strains typically used for Gorgonzola.
During ripening, lactose is consumed by the lactic acid bacteria, proteins are partially transformed into lower molecular weight compounds such as peptides and amino acids, and fats release fatty acids. These biochemical modifications make Gorgonzola more digestible and easier to assimilate than milk. The increase in low molecular weight nitrogen fractions and the release of fatty acids act as substrates for further enzyme transformations, releasing volatile compounds with a strong aromatic impact.
The ripening process of Gorgonzola cheese typically takes around three months. During this time, the cheese undergoes significant changes in structure and the development of its prized aromatic compounds. The specific manufacturing practices and milk types used also contribute to the distinctive organoleptic properties of the final product, including its volatile composition, flavour, texture, and colour.
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Gorgonzola cheese pairings
Gorgonzola is a strong-smelling Italian blue cheese with a bold, crumbly texture and salty and earthy undertones. Its complex and intense flavour profile makes it a great match for a variety of wines, fruits, vegetables, and other foods.
When it comes to wine, a rich, full-bodied red wine like a Malbec, Zinfandel, or Port is a classic pairing for Gorgonzola. The intensity of fortified wine like Port is especially complementary to the cheese. For a white wine pairing, a Moscato is a great choice due to its sweet flavour profile, which beautifully contrasts the funky aromas of Gorgonzola. An oaked Chardonnay is another good option, as it elevates the sweet notes of Gorgonzola dolce, while an unoaked Chardonnay can contrast the pungent aromas of mountain Gorgonzola. If you're looking for something sparkling, Prosecco is a perfect match for bold Gorgonzola, as its light, dry, and effervescent nature coaxes out the subtle flavours of the cheese. For those who prefer red wine, a spicy Gorgonzola pairs well with well-structured, aged reds such as Barolo, Barbaresco, or Chianti Classico.
In terms of food pairings, Gorgonzola goes well with raw or cooked vegetables. Raw vegetables like celery, cherry tomatoes, peppers, and radishes can be enjoyed with Gorgonzola, or it can be added to a salad with a delicate dressing. Cooked vegetables such as potatoes, pumpkins, broccoli, and zucchini are also great matches. Fresh fruit, particularly figs, pears, apples, kiwis, and strawberries, pair well with Gorgonzola, especially the spicy variety. Dried fruit, jams, and marmalades are also complementary, and honey (especially acacia or spring flower varieties) can help balance out the strong flavour of the cheese. For a more savoury pairing, Gorgonzola matches well with mascarpone cheese and walnuts.
If you're looking for a more creative way to use Gorgonzola in a dish, you can slowly melt the creamy cheese with some cream in a pan, adding spices and salt to make a sauce.
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Frequently asked questions
Gorgonzola cheese has a very strong smell due to the formation of aroma compounds during its maturing process. The smell is often described as pungent and funky.
The intense smell of Gorgonzola is due to the high levels of acidity produced by the microbial flora during the maturing process. The most important element in the maturing of Gorgonzola cheese is Penicillium roqueforti, which contributes to the development of its characteristic aroma.
Some people find that pairing Gorgonzola with a rich, full-bodied red wine like a Malbec, Zinfandel, or Port helps to make the smell more bearable. Others suggest slowly melting the cheese with cream and adding spices and salt to make a sauce. Adding honey or jam to the cheese can also help mask the strong smell.
Gorgonzola cheese that has gone bad will develop a distinct ammonia smell and may become slimy and wet-looking. If you see new moulds that are a different colour, it is best to throw the cheese out.
