But if other bacteria will be able to develop in the cheese, it will go bad and the only thing you would be able to do is to discard it. Sounds interesting?
Read on. Storing this distinctive dairy product is a bit more tricky than most other dairy products. And similar to brie cheese. The thing to do is to wrap the wedge in the foil it comes in. Those molds aren't usually dangerous, but they can make the cheese taste bad. With gorgonzola cheese specifically, the mold is injected in to the cheese via needle-like things, and then it grows veins from there. If a mold is a different color and it's coming from somewhere other than the veins, that is probably not a good mold.
See also this question. If the cheese smells strongly of ammonia it's time to chuck it. You will also notice a pink tinge of colour. The cheese from the rind in will be turning peachy pink. Best rule if it smells like cheap perm lotion it's time to throw it away. Does it still smell tasty? I noted a distinct ammonia smell in a package of crumbled gorgonzola that had been sitting in our fridge a while - it still looked good, but upon trying a small sample, it was inedible, tasting more of industrial cleaner than cheese.
The only time I had Gorgonzola go off it went slimy and wet looking so if it does that or develops a new mould that looks a new colour I'd throw it out. Sign up to join this community. The chances is these microscopic bad boys were already spread through the whole cheese area. See how i compare the gorgonzola vs parmesan here. Be noted tho, cheesemaking and storing is operated under a controlled environment.
So, the mold is selectively added for the purpose. Improper storing will also increase the histamine level, especially those who has histamine intolerance read this. For the same reason, you should not eat them if past the expiry date. If you still like to use them past the date, you should do a quick check on the appearance to look for any visible mold. If yes, discard the cheese. People are also suggesting to freeze the cheese in the freezer.
If you have too much gorgonzola and would like to store some for later, here is what you should do. However, you can use it frozen unless you are directly eating slices of the cheese. Once your cheese has been thawed out, it should be good to use for another 7 days.
We do not recommend freezing, thawing, and then re-freezing your gorgonzola cheese. This is another great reason to portion your cheese prior to freezing it. Finally, there are potential risks of freezing your cheese. Most likely you will not have to worry about any adverse effects but there is the chance that portions of the cheese could become crumbly after freezing.
If this occurs with your cheese, you can simply use that portion for cooking or crumbling on top of a salad. Your entire block of cheese should not be crumbly.
This does not always happen but when it does, it affects the outer edges of the cheese only. We hope that you find this guide to freezing gorgonzola cheese to be a valuable resource. While freezing gorgonzola cheese is primarily a simple process, there are a lot of small things to know about the process. We are quite certain that you can easily complete the process. You are bound to be successful and to get to enjoy that gorgonzola cheese for some time to come. In the following section, you will find some additional question and answer information.
Take a look and see if any of it could be helpful for you. If the cheese turns hard all over or develops a sour milk smell, you should toss it out. Additionally, spoiled gorgonzola cheese sometimes darkens considerably in color. Replacements for gorgonzola cheese can vary based on your use.
For instance, if you want a creamy cheese alternative you might try goat cheese. If you want a crumbly alternative, we recommend going with feta cheese. Neither of these will be quite the same but will produce similar results.
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