Andy Montoya
Gorgonzola is a hard, ripe cheese from northern Italy. It is a perishable food item and should be stored in the fridge. When gorgonzola goes bad, it develops a strong foul smell, even more intense than usual. It can also get slimy, gritty, or fuzzy, and develop grey, green, pink, or white mould spots. If gorgonzola develops a new mould that looks a different colour, it should be thrown out.
| Characteristics | Values |
|---|---|
| Smell | If Gorgonzola cheese smells like ammonia, it has gone bad. |
| Texture | If the cheese is slimy, gritty, or develops a new mould that is a different colour from the original blue-green mould, it has gone bad. |
| Colour | If the creamy part of the cheese turns pink, brown, green, blue, or grey, it has gone bad. |
| Expiration date | If the cheese is past its expiration date, it should be discarded. |
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Check the smell
Gorgonzola is a hard, ripe Italian cheese with a pungent, nutty, earthy, and salty aroma and taste. It is a blue cheese, and its deep blue veining is a result of the good mold that the cheese is characterized by.
Gorgonzola is a perishable food item and should be stored in the fridge, even if it hasn't been cut into yet. If the cheese has been cut from a wheel or wedge, the exposed surface should be covered with the original packaging, cling wrap, or tin foil to prevent oxidation. An unopened container of Gorgonzola will keep in the fridge for up to 3-4 weeks, while an opened package should be consumed within a week.
To determine if your Gorgonzola has gone bad, check the smell. Fresh Gorgonzola has a strong, pungent scent, but it changes as it starts to spoil. Give the cheese a sniff, and if it has an ammonia-like smell, it is likely bad. If the ammonia smell is particularly strong, it is definitely time to toss the cheese. The ammonia smell will grow stronger the older the cheese gets.
It is a good idea to smell the cheese when it is fresh so that you are better able to detect when the scent changes. If you are unsure whether the cheese is bad based on smell alone, you can also check the color and texture. Fresh Gorgonzola has blue or green mold, while bad Gorgonzola may have grey, green, pink, or white mold, spots, or fuzz. The creamy part of the cheese should be white or beige, not pink, brown, green, or blue. If the cheese has changed color, become slimy, or developed foreign mold, it is time to throw it out.
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Examine the colour
Gorgonzola cheese is a blue-veined Italian cheese with a strong, distinctive flavour. It is made from unskimmed cow's milk and is named after the town of Gorgonzola in Lombardy. When trying to determine whether your Gorgonzola cheese has gone bad, examining the colour is an important step.
Gorgonzola is a blue cheese, and blue cheeses tend to take a while to go "properly" bad due to the salt and mould that inhibit putrefaction. However, eventually, the cheese can get oxidised or grow "foreign" mould that is usually a different colour from the blue-green mould of the cheese. This "foreign" mould can be grey, tan, pink, or black. If you notice any of these colours on your Gorgonzola cheese, it is likely that the cheese has gone bad and should be discarded.
The white parts of the Gorgonzola cheese may also start to turn tan or light caramel in colour when it goes bad. This discolouration is a sign that the cheese is deteriorating and should not be consumed. Additionally, if the cheese develops a slimy or wet appearance, this is another indication that it has gone bad.
It is important to note that the blue-green mould in Gorgonzola cheese is perfectly safe to consume and is, in fact, the main characteristic of the cheese. However, any other colour of mould, such as black, red, or brown, indicates that the cheese has expired and should be thrown away.
In summary, when examining the colour of Gorgonzola cheese to determine if it has gone bad, look for any discolouration or foreign mould growth. If the cheese has developed grey, tan, pink, black, red, or brown colours, it is best to discard it for food safety reasons.
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Look for mould
Gorgonzola is a hard, ripe Italian cheese with deep blue veining that runs through it. This blue-green mould is a signature feature of the cheese, and it is completely edible. However, if the mould on your Gorgonzola cheese has changed colour, it has likely gone bad.
Gorgonzola is a perishable food item, so it should always be stored in the fridge, even if it is unopened. If stored correctly, an unopened container of Gorgonzola will keep in the fridge for up to 3-4 weeks. During this time, the cheese will continue to mature, so don't let it go past the 4-week mark. Once opened, Gorgonzola should be used up within a week.
If Gorgonzola cheese is left in the refrigerator for too long, it will begin to spoil. You will be able to tell if your Gorgonzola has gone bad by looking at the mould on the cheese. If the mould has changed colour from blue-green to grey, green, pink, or white, the cheese has likely gone bad and should be discarded.
In addition to discolouration, Gorgonzola cheese may also develop a new mould that looks like fuzz or spots. This new mould is usually a different colour from the original blue-green mould. If you notice any fuzz or spots on your Gorgonzola cheese, it is best to throw it out.
While the mould on Gorgonzola cheese is a good indicator of whether the cheese has gone bad, other factors can also affect its freshness. For example, the cheese may become slimy or gritty, indicating that it has spoiled. Additionally, the smell of the cheese may change, taking on an ammonia-like odour. If your Gorgonzola cheese exhibits any of these signs of spoilage, it is best to discard it and replace it with a fresh batch.
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Texture changes
Gorgonzola is a hard, ripe Italian cheese that is known for its pungent, nutty, earthy, and salty taste. It is a blue cheese, characterised by its deep blue veining, which is created by a special type of mould that also intensifies the flavour.
Gorgonzola is a perishable food item and should be stored in the fridge, even if it hasn't been cut into yet. An unopened container of Gorgonzola will keep in the fridge for up to 3-4 weeks. Once opened, it should be used up within a week.
If your Gorgonzola has changed in texture, it is best to throw it out.
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Taste it
Gorgonzola is a distinct, aromatic blue-veined Italian cheese with a strong flavour and creamy texture. It is traditionally aged for three to four months, but the process can last up to a year. Dolce gorgonzola is creamier with a milder taste, while piccante has a sharper flavour.
If you're unsure whether your gorgonzola has gone bad, you can cautiously taste a tiny piece. If it tastes OK, it's safe to eat. Spoiled gorgonzola may have an overly bitter or sour taste that deviates from its usual rich flavour. It may also taste like industrial cleaner or ammonia. If you're unsure, it's better to be safe than sorry—discard it and don't take the risk.
Gorgonzola is known for its strong flavour, so a little goes a long way. Young, less-aged gorgonzola has a milder taste, so if you prefer a more subtle flavour, opt for a younger cheese.
Gorgonzola should be stored correctly to prevent spoilage. Always rewrap the cheese in fresh cling film or foil after each use to prevent further exposure to air. Store it in the vegetable crisper of your fridge, where the temperature is more stable, and keep it below 40°F (4°C). For longer storage, grate or crumble the cheese and store it in airtight containers in the freezer.
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