Patrick Oconnell
Fontina cheese is a semi-soft, creamy Italian cheese made from cow's milk. It has a nutty, buttery flavour and is known for its excellent melting characteristics. Fontina is a versatile cheese that can be used in sandwiches, salads, fondues, sauces, and even on a cheese board. While it is a great addition to any dish, it is important to know how to identify if the cheese has gone bad. Here are some signs to look out for when determining if your Fontina cheese has spoiled...
| Characteristics | Values |
|---|---|
| Storage | Wrap tightly in parchment, waxed paper, butcher paper, or cheese paper. Place the wrapped cheese in a plastic container with holes poked in it. Store in the refrigerator. |
| Shelf Life | Young Fontina will keep for 2 weeks, and up to 6 weeks if it's aged. At room temperature, it will keep for 2 to 3 days. |
| Mold | If mold appears, trim at least an inch below the mold. Be careful not to touch the mold with the knife. Rewrap in new paper. |
| Flavor | Mild, nutty, buttery, earthy, woody, pungent. Flavor intensifies as it matures. |
| Texture | Semi-soft, smooth, creamy, elastic. |
| Rind | Pale orange, thin, soft, and elastic. May or may not be packaged in wax. |
| "Eyes" | Small holes that indicate mildness. Should be round, size doesn't matter. |
| Melting | Melts well. Should be lightly melted to maintain its robust, creamy texture. |
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What You'll Learn
Check the smell
Fontina cheese is a semi-soft, mild, and nutty Italian cheese. It is made from cow's milk and has a fat content of around 45%. The cheese is known for its excellent melting characteristics and versatility in culinary applications, from sandwiches and salads to fondues and sauces.
When it comes to checking the smell of Fontina cheese to determine if it has gone bad, there are a few things to keep in mind:
First, it is important to understand the typical aroma of Fontina. The cheese is known for its distinct nutty, buttery, and earthy aroma, which can be more or less intense depending on the age of the cheese. Younger Fontina has a milder scent, while older Fontina may have a stronger, more pungent smell.
Secondly, trust your senses. If the cheese has gone bad, it will often emit an unpleasant or sour odour. This smell can be sharp and disagreeable, indicating that the cheese is past its prime and should not be consumed. A strong ammonia smell is also a clear indicator that your Fontina cheese has gone bad.
Additionally, the presence of mould can affect the smell of Fontina cheese. If you notice any visible mould on the surface, it is likely that the cheese has started to spoil. Mould can produce a musty or earthy odour, which can become more pronounced as the mould grows. In such cases, it is important to discard the cheese entirely and not attempt to trim and consume the unaffected portions.
It is worth noting that proper storage can help extend the shelf life of Fontina cheese. It is recommended to wrap the cheese tightly in parchment, waxed paper, or cheese paper and then place it in a plastic container with holes poked in it. This type of storage helps protect the cheese from the dehydrating effects of the refrigerator and can keep young Fontina fresh for up to 2 weeks and aged Fontina for up to 6 weeks.
In summary, when checking the smell of Fontina cheese, be aware of any deviations from its typical nutty, buttery, and earthy aroma. An unpleasant, sour, or ammonia-like odour indicates that the cheese has gone bad. Proper storage practices can help prolong the freshness of the cheese and delay the development of undesirable smells.
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Inspect for mould
Mould is a key indicator that your Fontina cheese has gone bad. If you spot any mould on the cheese, it's important to take immediate action. Firstly, grab a knife and carefully trim at least an inch below the mouldy section, being careful not to let the knife touch the mould itself. This step is crucial to prevent the mould from spreading further.
Once you've removed the visibly mouldy portion, don't be tempted to taste the cheese right away. Instead, rewrap the remaining cheese with new paper and store it in a fresh plastic container. Mould can spread quickly, so it's important to isolate the unaffected parts of the cheese.
Now, inspect the cheese daily for any new signs of mould. If you spot any, repeat the trimming and rewrapping process. Remember, mould can be insidious and spread quickly, so regular inspections are your best defence against having to discard the entire cheese.
While it's tempting to want to salvage as much cheese as possible, always trim at least an inch below the mould to ensure you've removed all potential spores. This way, you can safely continue to enjoy your Fontina without worrying about consuming spoiled cheese.
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Examine the texture
Fontina cheese is a semi-hard cheese with a smooth, creamy texture and a nutty, buttery flavour. It is made from cow's milk and typically aged for 3–15 months. The texture of Fontina can vary depending on several factors, including age, milk source, and production method.
When examining the texture of Fontina cheese to determine if it has gone bad, there are a few key things to look for. Firstly, pay attention to the firmness of the cheese. Younger Fontina cheese is softer and more pliable, while older Fontina cheese becomes firmer and develops a more crumbly texture. If the cheese feels excessively hard or dry, it may be an indication that it has spoiled.
Another texture-related sign of spoilage in Fontina cheese is the presence of mould. Fontina does not typically develop mould, so if you notice any mould growth on the cheese, it is likely an indication that it has gone bad. However, if the mould is minimal, it is generally safe to cut away the affected area, being careful not to touch the mould with the knife, and then rewrap the cheese in new paper.
Discolouration or dark spots on the surface of the cheese can also indicate spoilage. If you notice any unusual colours or spots, it is best to discard the cheese.
In addition to texture, it is important to consider other factors such as smell and storage conditions when determining if Fontina cheese has gone bad. If the cheese has an unusually strong and sour smell, it is likely an indication of spoilage. Proper storage, such as refrigerating the cheese in a cool, humid environment and wrapping it properly, can help extend its shelf life and prevent spoilage.
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Observe the colour
The colour of Fontina cheese can give you a clue as to whether it has gone bad. When fresh, Fontina has a creamy light yellow colour with a thin, pale orange rind. The interior of the cheese is a pale cream colour. If mould appears on the cheese, it is a sign that it has gone bad. However, if you spot mould on hard Fontina cheese, you can cut off the mouldy part of the cheese and eat the rest, as the spores are unlikely to have spread throughout the cheese.
If you notice any discolouration, this is a sign that your Fontina cheese has gone bad. Fresh Fontina should have a consistent creamy light yellow colour throughout, with the exception of the rind, which is usually tan to orange-brown. If you notice any patches of colour that differ from this, it is best to discard the cheese.
It is important to note that mould growth on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. In these cases, the mould is safe to eat. However, if mould grows on cheese unintentionally, it may produce spores and toxins that can make the cheese unsafe to eat.
To prevent mould growth and discolouration, it is important to store your Fontina cheese properly. 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. Stored this way, young Fontina will keep for 2 weeks, and up to 6 weeks if it's aged.
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Check the taste
Fontina cheese is known for its creamy and nutty flavour. It has a buttery taste and a smooth texture. Young Fontina is used as a table cheese, while mature Fontina is harder and can be grated. The taste of Fontina varies depending on its age, with younger Fontina having a milder taste. The cheese is also known to have a strong, pungent smell.
When Fontina cheese goes bad, it can develop an unusually strong and sour smell. It can also taste sour and be runny. If you notice any of these signs, it is advisable to discard the cheese.
If you are unsure whether your Fontina cheese has gone bad, you can try tasting a small amount to check for any off-flavours. If the cheese has a sour or bitter taste, it is likely spoiled. Normal Fontina cheese should have a nutty, buttery, and creamy flavour. If your cheese has developed an unpleasant or bitter taste, it is best to discard it.
In addition to taste, there are other indicators of spoilage in Fontina cheese. You can look for changes in texture, such as excessive hardness or dryness. Discoloration or dark spots on the cheese can also suggest spoilage. However, the most reliable indicator is usually the smell, as mentioned earlier.
It is important to note that Fontina cheese has a relatively strong and pungent smell even when fresh. However, if the smell becomes sour or resembles that of sour milk, it is likely spoiled. Trust your senses and if something seems off, it is better to be safe and discard the cheese.
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Frequently asked questions
Fontina cheese is a semi-soft cheese, so the best way to check if it has gone bad is to look for any hard or discoloured spots. If you notice any mould, cut at least an inch below it, being careful not to touch the mould with the knife, then rewrap the cheese in new paper.
If stored correctly, young Fontina will last for 2 weeks, and aged Fontina will last for 6 weeks. To store Fontina cheese, wrap it tightly in parchment, waxed paper, butcher paper, or cheese paper, then place it in a plastic container with holes poked in it. Keep the container in the refrigerator.
Bad Fontina cheese will have hard spots and discolouration. It may also smell unpleasant. If you notice any of these signs, it's best to discard the cheese.
