All About Fontina cheese
Your complete guide to fontina cheese - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fontina cheese Last?
Storage times and freshness tips for fontina cheese in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened in refrigerator2-4 weeks (or until 'best by' date)
Signs of Spoilage
Bulging or puffed packaging (indicates gas production from bacteria), excessive moisture or sliminess inside the package, strong ammonia or sour smell when held close to the package (if detectable).
How to Check
Visually inspect the packaging for any signs of swelling or damage. Check the 'best by' or 'sell by' date. While less common for unopened hard/semi-hard cheeses, any visible mold through the packaging is a definite sign of spoilage.
Storage Tips
Keep Fontina in its original vacuum-sealed or tightly wrapped packaging until ready to use. Store in the cheese drawer or a less cold part of your refrigerator. Do not store near strong-smelling foods, as cheese can absorb odors.
opened in refrigerator1-2 weeks
Signs of Spoilage
Visible mold (fuzzy green, blue, black, or white spots), strong ammonia or sour milk smell, slimy or excessively soft/mushy texture, significant discoloration beyond its natural pale yellow to orange hue.
How to Check
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Visual Inspection: Look closely for any signs of mold growth, discoloration, or sliminess on the surface.
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Smell Test: A healthy Fontina should have a mild, nutty, earthy, or slightly fruity aroma. If it smells distinctly sour, like strong ammonia, or putrid, it's spoiled.
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Touch Test: The cheese should feel firm but pliable. If it feels excessively slimy, sticky, or mushy, it's likely spoiled. If only the very edges are dried out, you can often trim those parts off if there are no other spoilage signs.
Storage Tips
To maximize freshness, rewrap Fontina properly after each use. Use cheese paper, parchment paper, or wax paper first, then a layer of plastic wrap or an airtight container. This allows the cheese to breathe while preventing it from drying out or absorbing fridge odors. Avoid wrapping directly in plastic wrap for extended periods, as it can trap moisture and encourage mold growth. Store in the warmest part of your refrigerator, like the cheese drawer.
freezer2-3 months
Signs of Spoilage
While spoilage is rare in the freezer if properly stored, signs might include significant freezer burn (dry, discolored patches) or, upon thawing, a very strong, unpleasant odor (though texture changes are more common than spoilage).
How to Check
Visually inspect for freezer burn before thawing. Upon thawing, check for any off-smells. The texture of Fontina will become more crumbly and mealy after freezing and thawing, making it less ideal for slicing or a cheese board, but still suitable for cooking (grating into sauces, casseroles, or melting).
Storage Tips
Wrap Fontina tightly in plastic wrap, then an additional layer of aluminum foil or place in a freezer-safe bag, removing as much air as possible. Label with the date. For best results, freeze in smaller portions. Thaw slowly in the refrigerator overnight. Best used for cooking after freezing, as the texture may be compromised for eating raw.
at room temperature (serving)2-4 hours
Signs of Spoilage
After prolonged exposure to room temperature, the cheese may become excessively oily or greasy, develop off-odors, or show rapid surface mold growth (if left out for many hours or overnight).
How to Check
Fontina is best served at room temperature to bring out its full flavor. Bring out only the amount you plan to serve. After 2-4 hours, any remaining cheese should be returned to the refrigerator. Use the same visual, smell, and touch tests as for 'opened in refrigerator' if it has been left out for a longer period.
Storage Tips
To enjoy Fontina at its best, remove it from the refrigerator about 30-60 minutes before serving. This allows its flavors and aromas to fully develop. Do not leave Fontina out at room temperature for longer than 4 hours for food safety reasons.