What Does Gorgonzola Taste Like?
Gorgonzola tastes primarily pungent, salty, and creamy, with a characteristic tangy bite from the blue mold; its flavor intensity can range from mildly piquant to intensely sharp, depending on its age and variety.
Introduction: A Journey into the World of Blue Cheese
Gorgonzola, a venerable Italian blue cheese, has captivated cheese lovers for centuries with its distinctive flavor and striking appearance. Understanding its complex taste profile involves delving into its origins, production, and the factors that influence its final character. This article offers a comprehensive exploration of the flavors of Gorgonzola, addressing common questions and misconceptions along the way.
Gorgonzola: A Brief History
Originating in the town of Gorgonzola near Milan in the Lombardy region of Italy, this cheese boasts a history dating back to the Middle Ages. Legend has it that Gorgonzola was accidentally created when curds from separate batches were mixed together. Regardless of its true origin, its uniquely pungent flavor has made it a staple of Italian cuisine.
The Gorgonzola Production Process
The creation of Gorgonzola is a carefully controlled process that contributes significantly to its flavor. The process involves:
- Pasteurization: Cow’s milk is typically pasteurized before being used in production.
- Culture Addition: Cultures of Penicillium mold are introduced, along with lactic bacteria. These molds are responsible for the characteristic blue veins and contribute significantly to the cheese’s flavor.
- Curd Formation: Rennet is added to coagulate the milk into curds.
- Draining and Shaping: The curds are drained and placed into forms.
- Piercing: The cheese is pierced with needles to allow air to circulate, promoting mold growth.
- Aging: Gorgonzola is aged for a period ranging from a few weeks to several months, influencing the intensity of its flavor.
Two Distinct Varieties: Dolce and Piccante
Gorgonzola is categorized into two main types, each offering a unique flavor profile:
- Gorgonzola Dolce (Sweet): This variety is younger, creamier, and milder in flavor. It features a softer texture and a subtle tang.
- Gorgonzola Piccante (Spicy): Aged for a longer period, this variety boasts a firmer texture, a sharper, more pronounced flavor, and a more intense aroma. The blue veins are typically more developed in Piccante.
Beyond the Basics: Factors Influencing Flavor
Several factors can influence the specific taste of a wheel of Gorgonzola:
- Age: The longer the cheese is aged, the stronger and sharper the flavor becomes.
- Milk Quality: The quality of the cow’s milk plays a significant role in the overall taste of the cheese.
- Producer: Different producers may use slightly different techniques and cultures, resulting in subtle variations in flavor.
- Storage: Proper storage is crucial to maintaining the cheese’s quality and flavor.
- Wrap it tightly in plastic wrap or beeswax paper to prevent it from drying out.
- Store it in the refrigerator, away from strong-smelling foods.
Pairing Gorgonzola: Finding the Perfect Complement
Gorgonzola’s bold flavor pairs well with a variety of foods and beverages:
- Fruits: Pears, apples, and figs complement the cheese’s saltiness.
- Nuts: Walnuts and almonds provide a contrasting texture and nutty flavor.
- Honey: The sweetness of honey balances the cheese’s pungency.
- Wine: Sweet wines like Sauternes or Port pair well with Gorgonzola. Red wines such as Barbera, Barolo, and Dolcetto also enhance the cheese.
- Breads & Crackers: Crusty breads or simple crackers allow the Gorgonzola flavor to shine.
Culinary Applications of Gorgonzola
Gorgonzola can be used in a variety of culinary applications:
- Salads: Crumbled Gorgonzola adds a rich, tangy flavor to salads.
- Pasta Sauces: It melts beautifully into creamy pasta sauces.
- Pizza Toppings: A small amount of Gorgonzola adds a flavorful kick to pizzas.
- Appetizers: Serve Gorgonzola with crusty bread and a drizzle of honey for a simple yet elegant appetizer.
- Risotto: Add Gorgonzola at the end of cooking for a decadent, creamy risotto.
Frequently Asked Questions (FAQs)
What is the primary difference between Gorgonzola Dolce and Piccante?
The main difference lies in their age and flavor. Gorgonzola Dolce is younger, creamier, and milder, while Gorgonzola Piccante is aged longer, resulting in a firmer texture and a sharper, more intense flavor.
Does Gorgonzola smell like feet?
The aroma of Gorgonzola can be pungent, and some people do find it reminiscent of feet. This is due to the presence of specific volatile organic compounds produced by the Penicillium mold. However, the smell is not necessarily an indication of spoilage.
Is Gorgonzola safe to eat if it has mold?
Yes, the blue mold in Gorgonzola is an essential and desirable component of the cheese. It’s the Penicillium species that contributes to the cheese’s unique flavor and texture.
How should I store Gorgonzola properly?
Wrap Gorgonzola tightly in plastic wrap or beeswax paper and store it in the refrigerator, away from strong-smelling foods. This will help prevent it from drying out and absorbing unwanted flavors.
Can I freeze Gorgonzola?
While freezing Gorgonzola is possible, it can alter the texture making it crumbly. It is best to use the thawed Gorgonzola in cooked dishes rather than eating it on its own.
What wines pair best with Gorgonzola?
Sweet wines like Sauternes and Port complement the saltiness of Gorgonzola. Red wines such as Barbera, Barolo, and Dolcetto also provide a harmonious pairing.
Is Gorgonzola gluten-free?
Yes, Gorgonzola is naturally gluten-free. It is made from milk, cultures, rennet, and salt, none of which contain gluten.
Can I substitute another blue cheese for Gorgonzola in a recipe?
While you can substitute other blue cheeses, be aware that their flavor profiles will differ. Roquefort is generally more pungent and salty, while Stilton is often described as creamier and nuttier. Choose a substitute based on your desired flavor intensity.
How can I tell if Gorgonzola has gone bad?
Signs of spoilage include a strong ammonia smell, a slimy or excessively moist texture, or the presence of unusual colored mold (other than the characteristic blue-green).
Is Gorgonzola vegetarian?
Some Gorgonzola cheeses use animal rennet, while others use microbial rennet. To ensure vegetarian-friendliness, check the label for the type of rennet used.
What is the nutritional content of Gorgonzola?
Gorgonzola is rich in calcium, protein, and vitamin A. However, it is also high in fat and sodium.
Why is Gorgonzola sometimes crumbly?
Crumbly Gorgonzola is often a sign of age or improper storage. Aging leads to moisture loss and a firmer texture. Extremely cold storage environments can also cause this issue.
This detailed exploration of Gorgonzola cheese should equip any food enthusiast with a deeper understanding of its nuanced flavor profile and culinary applications. Enjoy!