Andy Montoya
Fontina is a semi-soft Italian cheese with a creamy, elastic texture and a nutty flavour. It is made from cow's milk and is known for its excellent melting characteristics. While unopened, Fontina can last between 3 to 6 months past the printed date on the package. However, once opened, the quality may begin to deteriorate within 2 weeks. The shelf life of unopened Fontina cheese can be extended by storing it in the refrigerator and protecting it from moisture and air.
| Characteristics | Values |
|---|---|
| Cheese Type | Semi-soft/Semi-hard |
| Texture | Creamy, smooth, elastic |
| Rind | Thin, pale orange |
| Colour | Creamy light yellow |
| Flavour | Mild, nutty |
| Fat Content | 45% |
| Expiry | 3-6 months past the printed date on the package if unopened and properly refrigerated |
| Storage | Refrigerated, wrapped in parchment, waxed paper, butcher paper, or cheese paper, then placed in a plastic container with holes poked in it |
| Melting Ability | Excellent |
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What You'll Learn
- Fontina cheese is semi-soft and has a mild, nutty flavour
- Unopened, it can last 3-6 months past the printed date
- It's best to store it in the fridge, wrapped in paper and placed in a plastic container
- If mould appears, cut at least 1 inch around it and re-wrap
- Freezing is not recommended as it can alter the texture and taste
Fontina cheese is semi-soft and has a mild, nutty flavour
Fontina cheese is a semi-soft Italian cheese with a mild, nutty flavour. It is made from cow's milk and has a creamy, light yellow colour with numerous small holes, known as "eyes". Its flavour and texture vary depending on its age—younger Fontina has a milder taste and is ideal for melting, while older Fontina is harder and better suited for grating. The cheese is traditionally made from unpasteurized milk, but in the US, where raw milk cheeses must be aged for at least 60 days, Fontina is often made with pasteurized milk, resulting in a milder taste.
When it comes to how long unopened Fontina cheese is good for, it depends on its best-by date and storage conditions. If properly refrigerated and unopened, Fontina cheese can last between 3 to 6 months past the printed date on the package. However, once opened and exposed to air, the quality may start to deteriorate within 2 weeks. To prolong its lifespan, it's important to protect the cheese from moisture and air.
While it is technically feasible to freeze Fontina cheese, it is not commonly recommended as it can alter the cheese's texture and taste. If you choose to freeze it, use it within 6 months and only in cooked dishes after defrosting. Frozen cheese may become crumbly and lose some of its flavour, so it is best suited for cooked dishes like sauces, soups, and casseroles.
To ensure the best quality, it is important to properly store Fontina cheese. It should be wrapped tightly in parchment, waxed paper, butcher paper, or cheese paper, and then placed in a plastic container with holes poked in it. This type of wrapping helps protect the cheese from the dehydrating effects of the refrigerator. Additionally, it is recommended to store the container in the cheese drawer of the refrigerator. With proper storage, young Fontina will keep for 2 weeks, and up to 6 weeks if it's aged.
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Unopened, it can last 3-6 months past the printed date
Fontina is a semi-soft Italian cheese with a creamy, elastic texture and a mild, nutty flavor. It is made from cow's milk and has a fat content of around 45%. The flavor of Fontina cheese intensifies with age, and its versatility makes it a popular choice for cooking.
When it comes to the shelf life of unopened Fontina cheese, it can last 3-6 months past the printed date. This is because Fontina is a semi-soft cheese, and unopened soft and semi-soft cheeses are best enjoyed fresh, but they can also be consumed past their printed date if properly stored. However, it is important to inspect the cheese thoroughly before consumption, as best-by and sell-by dates indicate quality rather than food safety.
To ensure the longevity of unopened Fontina cheese, it is crucial to store it properly. Soft and semi-soft cheeses like Fontina should be wrapped tightly to protect them from moisture and air. They can be wrapped in parchment, waxed paper, butcher paper, or cheese paper, and then placed in a plastic container with holes to allow for breathability. This type of packaging helps maintain the quality of the cheese by preventing drying and minimizing the risk of contamination from other foods in the refrigerator.
Additionally, it is important to store Fontina cheese in the refrigerator, maintaining a temperature below 70°F. Proper refrigeration and airtight packaging can help extend the shelf life of unopened Fontina cheese, allowing it to last 3-6 months past the printed date.
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It's best to store it in the fridge, wrapped in paper and placed in a plastic container
Fontina cheese is a semi-soft cheese with a rich and creamy texture and a sweet and pungent flavour. It is best enjoyed fresh, when its delicate flavours are clearest. When unopened, it is best to follow the best-by date on the package. However, it is important to note that best-by dates indicate quality, not food safety. So, it is always good to inspect the cheese if you plan on consuming it after the printed date.
To ensure that unopened Fontina cheese lasts as long as possible, it is best to store it in the fridge. This is because the higher the moisture content, the more perishable the cheese. Fontina cheese should be wrapped in paper and then placed in a plastic container. Specifically, it should be wrapped loosely in paper and then loosely in plastic wrap. This is because wrapping that is too loose can dry out the cheese and risk contamination from other food items in the fridge. Instead of plastic wrap, which traps moisture and accelerates the oxidation process, choose packaging that allows the cheese to breathe, like cheese paper. Cheese paper is a special two-ply paper used to ensure cheese can breathe and prevent unwanted air from entering the cheese. It is also important to keep your fridge clean, as this offers better cheese storage.
If you are checking the expiration date on a hard cheese, look out for mould on the surface, noticeable squashy spots with darkening, sudden ballooning of the packaging, or horrible smells. If it has gone squashy, the package has ballooned, or it smells bad, throw it out. If there is mould on hard cheese, you can cut it off and still eat the cheese. However, if there is mould on soft cheese, you should throw out the whole thing.
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If mould appears, cut at least 1 inch around it and re-wrap
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It is known for its mild, nutty flavour and excellent melting characteristics. It is a versatile cheese, used in dishes ranging from sandwiches and salads to fondues and sauces.
If unopened and properly refrigerated, Fontina cheese can last between 3 to 6 months past the printed date on the package. Once opened, the quality may start to deteriorate within 2 weeks. However, if you protect it from moisture and air, it can last longer.
Now, when it comes to mould, it is important to note that Fontina cheese does not usually develop mould. However, if mould does appear, it is recommended to cut at least 1 inch around and below the mouldy area. Be careful not to touch the mould with the knife. Then, re-wrap the cheese in fresh waxed paper, parchment paper, butcher paper, or cheese paper, and place it in a plastic container with holes poked in it. This will help prevent further mould growth and keep the cheese fresh.
In addition to mould, there are other signs to look out for to determine if your Fontina cheese has gone bad. Discolouration or dark spots can indicate spoilage. If the cheese feels excessively hard or dry, or if it has an unusually strong and sour smell, these are also indications that the cheese has spoiled.
To summarise, while mould is not common on Fontina cheese, if it does appear, cutting away a generous amount around and below the mouldy area and re-wrapping the cheese properly will help to preserve the rest of the cheese. However, always use your senses and best judgement to assess the quality of the cheese before consumption.
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Freezing is not recommended as it can alter the texture and taste
Fontina cheese is a semi-soft Italian cheese with a creamy, elastic texture and a mild, nutty flavour. It is made from cow's milk and has a fat content of around 45 percent. The cheese is known for its excellent melting characteristics and is often used in Italian cuisine.
When it comes to how long unopened Fontina cheese is good for, it is important to note that it has a varying expiration guideline. If stored unopened and properly refrigerated, Fontina cheese can last between 3 to 6 months past the printed date on the package. However, once opened and exposed to air, the quality may start to deteriorate within 2 weeks.
While it is technically feasible to freeze Fontina cheese, it is not commonly recommended. Freezing can alter the texture and taste of the cheese. Frozen cheese may become crumbly and lose some of its flavour. The thawed cheese will have a drier texture and a duller flavour, and it is best suited for cooked dishes such as sauces, soups, and casseroles.
Instead of freezing, there are alternative storage methods to prolong the life of unopened Fontina cheese. It is recommended to store Fontina cheese wrapped tightly in parchment, waxed paper, butcher paper, or cheese paper. Then, place the wrapped cheese in a plastic container with holes poked in it and store it in the refrigerator. With proper storage, young Fontina can keep for 2 weeks, and up to 6 weeks if it is aged.
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Frequently asked questions
Unopened and properly refrigerated, Fontina cheese can last between 3-6 months past the printed date on the package.
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It has a creamy light yellow colour with numerous small holes, known as "eyes".
Fontina cheese has a mild and nutty flavour, although its intensity will depend on how long it's been aged.
Fontina cheese should be stored in the refrigerator. It should be wrapped tightly in parchment, waxed paper, butcher paper or cheese paper, and then placed in a plastic container with holes poked in it.
