GORGONZOLA CHEESE, SOLD IN WRAPPED WEDGE — UNOPENED OR OPENED
Keep cheese refrigerated.
For best results after opening, wrap cheese first in wax or parchment paper and then cover with plastic wrap.
If surface mold that is not a normal part of the manufacturing process appears on the gorgonzola cheese: (1) Discard the cheese entirely if it has a soft, creamy texture; (2) If the gorgonzola cheese has a hard texture, cut away 1 inch around and below the moldy surface area and re-cover the cheese in fresh wrap.
To freeze: cut the cheese into portions no larger than 1/2 pound each, and wrap tightly in heavy-duty aluminum foil or plastic freezer wrap, or place inside a heavy-duty freezer bag.
Frozen cheese may become crumbly and lose some of its flavor; the thawed cheese will be best suited to cooked dishes, such as sauces, soups and casseroles.
Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
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