Ah, gorgonzola! One of my favorite cheeses of all time.
Just the word “gorgonzola” makes me think of creamy, tangy goodness.
Whether it’s crumbled over a perfectly cooked steak, melted into a rich sauce for my favorite pasta, or part of a beautiful cheese board, Gorgonzola is always a top choice.
I make cheese boards fairly often, and I’m usually stuck with the dilemma of having a lot of leftover meats and cheeses.
So it begs the question: what if you have more gorgonzola cheese than you can use right away? Can you freeze gorgonzola cheese?
Yes, you can! However, there’s a right way to do it. Today I’m sharing the the best methods for freezing Gorgonzola, along with some helpful tips for enjoying this awesome and funky cheese.
What is Gorgonzola Cheese?
Gorgonzola is a type of blue cheese, originating from the Lombardy regions of Italy, specifically the town of Gorgonzola.
Made from cow’s milk (sometimes goat’s milk is added), it’s inoculated with Penicillium roqueforti, the same mold responsible for the characteristic veining in other blue cheeses.
Gorgonzola Varieties
here are a few variations, each with its own characteristics:
- Gorgonzola Dolce: This is the milder, creamier version. It has a softer texture and a less intense flavor, making it a good choice for those new to blue cheese or who prefer a more delicate taste.
- Gorgonzola Piccante: Also known as Gorgonzola Naturale, this variety is firmer, crumblier, and has a much stronger, more pungent flavor. It’s a good choice for those who truly love the bold taste of blue cheese.
- Gorgonzola Cremificato: Sometimes you’ll find Gorgonzola offered in a “cremificato” or “spoonable” form. This is typically the Dolce variety that has been further aged to develop an extra creamy, almost spreadable texture. This is so delicious!
Freezing Gorgonzola: Yes, It’s an Option!
Now, back to the main question: Can you freeze Gorgonzola? Absolutely! Freezing is a viable option for preserving Gorgonzola and preventing food waste.
This is especially helpful if you have a large amount or if you won’t be using it within its relatively short shelf life once opened. Freezing can extend its shelf life significantly.
The Best Way to Freeze Gorgonzola (and Other Blue Cheese Crumbles)
Freezing Gorgonzola isn’t complicated, but there are a few best practices to follow for optimal results.
Here’s my method, which works well for different types of cheese, especially semi-soft cheeses like Gorgonzola:
Smaller Pieces are Key: If you have a large piece of Gorgonzola, cut it into smaller pieces. This increases the surface area exposed to the cold, helping it freeze more evenly and quickly. This also makes it much easier to thaw only what you need later.
Wrap It Up: Wrap each piece individually in parchment paper. This prevents the pieces from sticking together and adds a layer of protection against freezer burn. Then, wrap the parchment-wrapped cheese in aluminum foil. This adds another barrier against moisture and odors.
Airtight Containers: Place the wrapped cheese in freezer bags or freezer-safe containers. Squeeze out as much air as possible before sealing. A moisture-proof container is your best bet for keeping your cheese in top condition.
Label and Date: Don’t forget to label the bags or containers with the date. This helps you keep track of how long the cheese has been in the freezer.
What Happens When You Freeze Gorgonzola?
Freezing does affect the texture of Gorgonzola to some extent. Because of its higher moisture content, frozen cheese can become slightly more crumbly after thawing.
This is because water freezes and forms ice crystals. However, the flavor usually remains intact, especially if you follow the freezing tips above.
So, while it might not be the best option for a cheese plate where presentation is key, it’s perfectly fine for cooking.
Using Frozen Gorgonzola: Think Sauces!
Frozen Gorgonzola is ideal for recipes where texture isn’t as critical, like pasta sauces. I love using leftover gorgonzola for a gorgonzola cream sauce for pasta, or blue cheese sauce for steak.
In fact, one of the most popular recipes using Gorgonzola is a creamy pasta dish. The slightly altered texture from freezing won’t be noticeable in a luscious sauce. Phew!
Thawing Gorgonzola
When you’re ready to use your frozen Gorgonzola, the best way to thaw it is in the refrigerator overnight. This slow thaw helps minimize further changes in texture.
When I’m short on time, I typically thaw it in cold water. But I always make sure the cheese is sealed in a moisture-proof container to prevent it from absorbing water. Never thaw cheese at room temperature due to the risk of foodborne illnesses.
Gorgonzola and Other Cheeses: Freezing Tips for Cheese Lovers
The basics of freezing Gorgonzola apply to other types of cheese as well, though the results can vary.
Semi-hard cheeses: These cheeses, like cheddar or Gouda, generally freeze well. They might become a bit more crumbly, but the flavor holds up.
Semi-soft cheeses: Similar to Gorgonzola, semi-soft cheeses like Fontina can be frozen, but expect some texture changes.
Soft cheeses: Soft cheeses like brie or cottage cheese and fresh cheeses generally don’t freeze well. Their high moisture content leads to significant texture changes. They are best enjoyed fresh.
Very hard texture: Cheeses like Parmesan freeze well due to their less moisture.
Frequently Asked Questions (FAQs)
Q: How long can I freeze Gorgonzola cheese?
A: When prepped correctly, frozen Gorgonzola can last for several months in the freezer, often up to 6 months or even longer.
Q: Will freezing Gorgonzola change its flavor?
A: The flavor should remain mostly unchanged, though some very subtle flavor shifts can happen. The texture, however, is what you’ll notice more.
Q: Can I refreeze Gorgonzola after it’s been thawed?
A: I do not recommend refreezing cheese. Refreezing can lead to texture degradation and affect the flavor. It’s best to freeze it in smaller portions so you only thaw what you need.
Q: My frozen Gorgonzola has ice crystals on it. Is it still safe to eat?
A: Yes, it’s likely still safe to eat. Those ice crystals are a sign that some water molecules have migrated to the surface. This is often associated with freezer burn. The texture might be slightly affected, but it shouldn’t pose a health risk.
Q: How do I prevent my Gorgonzola from getting moldy in the fridge?
A: Moldy cheeses are a fact of life, especially with blue cheese. Store your Gorgonzola in its original packaging or wrap it tightly in plastic wrap or aluminum foil.
So, there you have it! Now you know the secrets to freezing Gorgonzola and keeping it fresh for longer. Whether you’re whipping up a creamy sauce, adding it to your favorite pasta dishes, or simply enjoying it on a cheese plate, you can now enjoy your Gorgonzola without worrying about it going to waste. And remember, for more cheese tips and delicious recipes, check out my other posts! (See our privacy policy for more information. Affiliate links may be present.)
