Dairy Storage Chart

How long dairy keeps, and where. Fridge and freezer life for every entry in the catalog, with how each food is stored. Figures are general guidance; a maker's own label governs its product.

Item	Category	How to store it	Shelf life
Cheddar	Cheese	Wrap in wax paper or parchment, then loosely in plastic; keep in the fridge's cheese or vegetable drawer.	About 3 to 4 weeks once opened; an unopened block keeps for months. Trim surface mold at least an inch deep.
Mozzarella	Cheese	Keep fresh mozzarella in its brine or whey in the fridge. Keep low-moisture blocks wrapped and cold.	Fresh balls: a few days, best eaten quickly. Low-moisture blocks: about 2 to 3 weeks opened.
Parmesan	Cheese	Wrap in parchment or wax paper, then foil, and refrigerate. Keep the rind on until serving.	Months in the fridge when wrapped well; a wedge keeps about 2 to 3 months. Grated, about 1 week at best flavor.
Brie	Cheese	Keep in its original wrap or wax paper in the fridge; let it breathe rather than sealing it airtight.	About 1 to 2 weeks in the fridge. Best eaten within a few days once ripe and cut.
Gouda	Cheese	Wrap in wax paper or parchment and refrigerate; keep the wax rind on an uncut wedge.	About 3 to 4 weeks once cut. Unopened wheels keep for months; aged Gouda keeps longest.
Swiss (Emmental)	Cheese	Wrap in parchment or wax paper and refrigerate in the cheese drawer.	About 3 to 4 weeks once cut; large pieces keep longer than slices.
Provolone	Cheese	Wrap tightly and refrigerate; keep away from strong-smelling foods, which it absorbs.	About 2 to 3 weeks once cut; aged Provolone keeps a little longer.
Feta	Cheese	Keep it submerged in its brine in a sealed container in the fridge; replace with plain salted water if the brine is gone.	About 2 to 3 weeks in brine once opened; it dries and sours quickly left out of liquid.
Gruyère	Cheese	Wrap in wax paper or parchment, then loosely in plastic; keep in the cheese or vegetable drawer.	About 3 to 4 weeks once cut. An unopened wedge keeps for months in the fridge.
Comté	Cheese	Wrap in wax paper or parchment, then loosely in plastic; store in the cheese drawer.	About 3 to 4 weeks once cut; unopened wedges keep for months.
Manchego	Cheese	Wrap in wax paper, then loosely in plastic; keep in the cheese drawer. A light coat of olive oil on the cut face is traditional.	About 3 to 4 weeks once cut; aged wedges keep longer than young ones.
Pecorino Romano	Cheese	Wrap tightly in foil or plastic, or in wax paper then plastic; keep in the cheese drawer.	About 4 to 6 weeks once cut; whole wedges keep for months. It dries rather than spoils.
Camembert	Cheese	Keep in its box or wrapped in wax paper in the fridge; let it breathe rather than sealing it airtight.	About 1 to 2 weeks. Eat within a few days of its ripest point; an ammonia smell means it is past.
Gorgonzola	Cheese	Wrap in foil and keep in the fridge's cheese drawer, away from other foods.	About 1 to 2 weeks for dolce once opened; piccante keeps about 3 to 4 weeks.
Stilton	Cheese	Wrap in foil or wax paper and keep in the cheese drawer.	About 2 to 3 weeks once cut. It firms and sharpens as it ages in the fridge.
Roquefort	Cheese	Wrap in foil and store in the cheese drawer, sealed in a container to contain its aroma.	About 2 to 3 weeks once opened. It softens and strengthens as it sits.
Asiago	Cheese	Wrap in wax paper, then loosely in plastic; keep in the cheese drawer.	About 3 to 4 weeks for young Asiago once cut; aged wedges keep 4 to 6 weeks.
Fontina	Cheese	Wrap in wax paper or parchment, then loosely in plastic; store in the cheese drawer.	About 2 to 3 weeks once cut. The cut face dries quickly, so keep it covered.
Taleggio	Cheese	Keep wrapped in wax paper in a lidded container in the fridge, to hold its aroma.	About 1 to 2 weeks. Eat it when the center feels soft; a strong ammonia smell means it is overripe.
Burrata	Cheese	Keep in its liquid in the coldest part of the fridge. It is highly perishable.	Best within 1 to 2 days of purchase, and by the date on the package. Do not keep opened burrata beyond a day.
Halloumi	Cheese	Keep in its brine in the fridge, sealed. Once opened, keep it submerged in fresh lightly salted water.	Weeks unopened in brine; about 1 to 2 weeks once opened. It freezes well for up to 3 months.
Paneer	Cheese	Keep wrapped or in water in the fridge, sealed. Change the water daily if storing it submerged.	About 3 to 5 days for fresh paneer; packaged blocks keep up to a week unopened. It freezes well for up to 3 months.
Queso Fresco	Cheese	Keep wrapped in the fridge, sealed in a container. If it turns slimy or sour-smelling, discard it.	About 1 week once opened. It is a fresh cheese and perishes faster than aged ones.
Cotija	Cheese	Wrap in wax paper, then loosely in plastic; keep in the cheese drawer.	About 3 to 4 weeks once cut; it is a hard cheese and keeps well. Surface mold can be trimmed away.
Oaxaca Cheese	Cheese	Keep wrapped in plastic in the fridge, sealed airtight.	About 1 to 2 weeks once opened. Keep it sealed; it dries at the edges first.
Havarti	Cheese	Wrap in wax paper, then loosely in plastic; store in the cheese drawer.	About 2 to 3 weeks once opened. The cut face dries first; keep it wrapped.
Edam	Cheese	Keep the wax on the uncut side; wrap the cut face in wax paper, then loosely in plastic.	About 3 to 4 weeks once cut; unopened waxed wheels keep for months.
Monterey Jack	Cheese	Wrap in wax paper, then loosely in plastic; keep in the cheese drawer.	About 2 to 3 weeks once opened. It dries at the edges; keep it wrapped.
Pepper Jack	Cheese	Wrap in wax paper, then loosely in plastic; store in the cheese drawer.	About 2 to 3 weeks once opened. Keep wrapped; the pepper flecks do not change its keeping.
Colby	Cheese	Wrap tightly in plastic or wax paper then plastic; keep in the cheese drawer.	About 2 to 3 weeks once opened. It dries faster than cheddar; keep it well wrapped.
Muenster	Cheese	Wrap in wax paper, then loosely in plastic; store in the cheese drawer.	About 2 to 3 weeks once opened. Keep the rind on to protect the paste.
Raclette	Cheese	Wrap in wax paper, then loosely in plastic; keep in the cheese drawer.	About 3 to 4 weeks once cut. The rind protects it; keep the cut face wrapped.
Limburger	Cheese	Wrap in foil and seal in an airtight container in the fridge; its aroma will otherwise take over.	About 2 to 3 weeks. It ripens fast; eat it when the paste gives but before it turns runny and bitter.
Smoked Gouda	Cheese	Wrap the cut face in wax paper, then loosely in plastic; keep in the cheese drawer.	About 3 to 4 weeks once cut; the rind slows drying on uncut faces.
Jarlsberg	Cheese	Wrap the cut face in wax paper, then loosely in plastic; keep in the cheese drawer.	About 3 to 4 weeks once cut; keep the wax rind on uncut faces.
Salted Butter	Butter & Spreads	Keep wrapped in the fridge, away from strong-smelling foods. A covered butter dish may sit out a day or two for spreading.	About 1 to 3 months in the fridge; 6 to 9 months frozen.
Unsalted Butter	Butter & Spreads	Keep wrapped and refrigerated, away from strong-smelling foods; it takes on flavors quickly.	About 1 to 2 months in the fridge; up to 6 months frozen.
Cultured Butter	Butter & Spreads	Keep wrapped and refrigerated; the cultures stay happiest cold and sealed from fridge odors.	About 1 to 2 months in the fridge; up to 6 months frozen.
European-Style Butter	Butter & Spreads	Keep wrapped and refrigerated; protect it from fridge odors like any fine butter.	About 1 to 2 months in the fridge; up to 6 months frozen.
Whipped Butter	Butter & Spreads	Keep the tub sealed in the fridge; return it promptly after serving so it stays fluffy.	About 1 to 2 months in the fridge. Do not freeze; the whipped texture breaks down.
Brown Butter	Butter & Spreads	Pour it, solids and all, into a heatproof jar. Refrigerate or freeze in portions; re-melt gently.	Use at once for the fullest aroma; refrigerated in a sealed jar it keeps about 2 weeks, frozen up to 3 months.
Ghee	Butter & Spreads	Keep in a sealed jar away from heat and light. Always use a dry spoon; water in the jar shortens its life.	About 3 months in a cool pantry; up to a year refrigerated. Keep water out of the jar.
Cream Cheese	Butter & Spreads	Keep refrigerated in its foil or tub, tightly rewrapped. Bring to room temperature before spreading or baking.	About 2 weeks once opened; unopened foil blocks keep about a month past their date stamp in the fridge.
Clarified Butter	Butter & Spreads	Keep in a sealed jar in the fridge, or in a cool dark pantry for shorter periods.	About 3 to 6 months in the fridge; it keeps far longer than whole butter because the solids are gone.
Compound Butter	Butter & Spreads	Roll in parchment or plastic into a log and refrigerate; slice off coins as needed.	About 1 to 2 weeks in the fridge with fresh herbs; up to 3 months frozen.
Garlic & Herb Butter	Butter & Spreads	Keep in a sealed tub or rolled log in the fridge, wrapped tightly.	About 1 week in the fridge with raw garlic; up to 3 months frozen.
Honey Butter	Butter & Spreads	Keep in a sealed tub in the fridge; it firms up when cold.	About 2 weeks in the fridge; the honey itself is a mild preservative.
Cinnamon Butter	Butter & Spreads	Keep in a sealed tub in the fridge, wrapped against odors.	About 2 weeks in the fridge; freezes well for up to 3 months.
Maple Butter	Butter & Spreads	Keep in a sealed tub in the fridge; the syrup can weep, so stir before use.	About 2 weeks in the fridge; freezes well for up to 3 months.
Lemon Butter	Butter & Spreads	Roll into a log in parchment and refrigerate; slice coins as needed.	About 1 week in the fridge; up to 3 months frozen.
Irish Butter	Butter & Spreads	Keep wrapped in its foil in the butter compartment; the foil blocks light and odors.	About 1 month in the fridge once opened; unopened and frozen, up to 6 months.
Whey Butter	Butter & Spreads	Keep wrapped in foil or a sealed butter dish in the fridge.	About 2 to 3 weeks in the fridge once opened; its slightly higher moisture shortens its life versus cream butter.
Neufchâtel	Butter & Spreads	Keep the opened brick wrapped in its foil inside a sealed container in the fridge.	About 2 weeks once opened; check the date on the package. Fresh cheeses perish faster than aged ones.
Whipped Cream Cheese	Butter & Spreads	Keep in its tub, sealed, in the fridge. Do not leave it out beyond serving.	About 2 weeks once opened; keep it sealed and use a clean knife each time.
Beurre Blanc	Butter & Spreads	Serve at once, or hold in a warm (not hot) spot or a thermos. Heat breaks the emulsion.	It does not keep as a sauce; hold it warm for up to about 1 hour. Leftover sauce can be chilled and rewarmed gently once.
Whole Milk	Milk & Cream	Refrigerate at about 38°F in its carton, not in the door. Keep the cap closed to limit odor pickup.	About 5 to 7 days after opening, and by the date on the carton. Keep it cold; it sours from the back of the fridge last.
2% Milk	Milk & Cream	Refrigerate at about 38°F in its carton, sealed, away from the door.	About 5 to 7 days after opening, and by the date on the carton.
1% Milk	Milk & Cream	Refrigerate at about 38°F in its sealed carton, not in the door.	About 5 to 7 days after opening, and by the date on the carton.
Skim Milk	Milk & Cream	Refrigerate at about 38°F in its sealed carton, away from light and odors.	About 5 to 7 days after opening, and by the date on the carton.
Chocolate Milk	Milk & Cream	Refrigerate at about 38°F in its sealed carton, not in the door.	About 5 to 7 days after opening, and by the date on the carton. Shake before pouring, as cocoa settles.
Strawberry Milk	Milk & Cream	Refrigerate at about 38°F in its sealed carton, away from odors.	About 5 to 7 days after opening, and by the date on the carton.
A2 Milk	Milk & Cream	Refrigerate at about 38°F in its sealed carton, not in the door.	About 5 to 7 days after opening, and by the date on the carton, like other fresh milks.
Organic Milk	Milk & Cream	Refrigerate at about 38°F in its sealed carton. The printed date applies only while unopened.	Unopened ultra-pasteurized cartons keep for weeks refrigerated; once opened, use within about 7 days.
Buttermilk	Milk & Cream	Refrigerate in its sealed carton. Shake before use, as it separates slightly.	About 2 to 3 weeks unopened; about 1 to 2 weeks after opening. It thickens and tangs further with age.
Half & Half	Milk & Cream	Refrigerate at about 38°F in its sealed carton, not in the door.	About 5 to 7 days after opening, and by the date on the carton; ultra-pasteurized cartons keep longer unopened.
Heavy Cream	Milk & Cream	Refrigerate at about 38°F in its sealed carton, in the back of the fridge.	About 2 to 3 weeks unopened; about 5 to 7 days after opening. Ultra-pasteurized keeps longest.
Whipping Cream	Milk & Cream	Refrigerate at about 38°F in its sealed carton, in the back of the fridge.	About 2 to 3 weeks unopened; about 5 to 7 days after opening.
Light Cream	Milk & Cream	Refrigerate at about 38°F in its sealed carton, in the back of the fridge.	About 5 to 7 days after opening, and by the date on the carton.
Clotted Cream	Milk & Cream	Keep sealed in the fridge. Serve the golden crust with the cream beneath it, not skimmed off.	About 1 to 2 weeks in the fridge; check the date on the jar. It is a fresh cream and perishes accordingly.
Double Cream	Milk & Cream	Refrigerate in its sealed carton in the back of the fridge.	About 5 to 7 days after opening, and by the date on the carton.
Evaporated Milk	Milk & Cream	Store cans in a cool, dry pantry. After opening, transfer to a sealed container in the fridge; never store in the open can.	Unopened cans keep about a year in the pantry. Once opened, refrigerate and use within about 5 days.
Sweetened Condensed Milk	Milk & Cream	Store cans in a cool, dry pantry. Transfer leftovers to a sealed jar in the fridge after opening.	Unopened cans keep about a year in the pantry. Once opened, refrigerate and use within about 2 weeks.
Powdered Milk	Milk & Cream	Keep in an airtight container in a cool, dry place. Moisture cakes and stales it.	About 6 to 12 months in a cool, dry pantry for nonfat; whole-milk powder keeps about 6 months. Reconstituted, use within about 5 days refrigerated.
UHT Milk	Milk & Cream	Store unopened cartons in a cool pantry away from heat. Refrigerate after opening, in the carton.	About 6 to 9 months unopened in the pantry. Once opened, refrigerate and use within about 7 days.
Goat Milk	Milk & Cream	Refrigerate in its sealed carton. Goat milk turns noticeably goaty as it ages, so use it fresh.	About 5 to 7 days after opening, and by the date on the carton.
Sheep Milk	Milk & Cream	Refrigerate fresh milk in a sealed container. Frozen milk should thaw slowly in the fridge.	Fresh sheep milk keeps about 5 days refrigerated; it is often sold frozen, keeping about 6 months frozen.
Eggnog	Milk & Cream	Refrigerate in its sealed carton. Shake gently before pouring, as spices settle.	About 5 to 7 days after opening, and by the date on the carton. It is a fresh dairy drink despite the holiday packaging.
Malted Milk	Milk & Cream	Keep the powder in an airtight container in a dry pantry; it cakes with humidity.	The dry mix keeps about 6 to 12 months in a cool, dry pantry. Mixed into milk, keep refrigerated and drink within a day or two.
Jersey Milk	Milk & Cream	Refrigerate in its bottle, sealed. Cream-top bottles should be shaken or the cream folded back in before pouring.	About 5 to 7 days after opening, and by the date on the bottle.
Whey	Milk & Cream	Keep in a sealed jar in the fridge. Freeze it in ice-cube trays for cooking if you make cheese often.	About 5 to 7 days refrigerated in a sealed container. It sours further with age.
Greek Yogurt	Yogurt & Cultured	Keep sealed in its tub in the fridge. Use a clean spoon each time to keep the cultures clean.	About 1 to 2 weeks in the fridge; check the date on the tub. A little surface whey is normal; stir it back in.
Skyr	Yogurt & Cultured	Keep sealed in its cup in the fridge. Stir any surface whey back in.	About 2 to 3 weeks unopened; about 1 week after opening. Check the date on the cup.
Plain Yogurt	Yogurt & Cultured	Keep sealed in its tub in the fridge, and use a clean spoon to serve.	About 1 to 3 weeks in the fridge; check the date on the tub. Tang increases with age.
Fruit Yogurt	Yogurt & Cultured	Keep cups sealed and refrigerated. Stir fruit-on-the-bottom styles before eating.	About 1 to 2 weeks in the fridge; check the date on the cup.
Drinkable Yogurt	Yogurt & Cultured	Keep sealed and refrigerated. Shake the bottle, as it separates lightly.	About 1 to 2 weeks refrigerated; check the date on the bottle. Shake before drinking.
Kefir	Yogurt & Cultured	Keep sealed in its bottle in the fridge. Leave a little headspace; the cultures make gas.	About 2 to 3 weeks refrigerated unopened; about 1 week after opening. It continues to ferment slowly and tangs further.
Cottage Cheese	Yogurt & Cultured	Keep sealed in its tub in the fridge. Some store it upside down to seal the lid with the cheese itself.	About 1 to 2 weeks; check the date on the tub. It sours quickly once opened, so finish it within about 5 days.
Ricotta	Yogurt & Cultured	Keep sealed in its tub in the fridge. If liquid pools, it can be stirred back or drained for a firmer cheese.	About 1 to 2 weeks; fresh ricotta from a deli keeps about 5 days. It sours rather than ages.
Mascarpone	Yogurt & Cultured	Keep sealed in its tub in the fridge. It picks up odors readily, so keep it away from strong foods.	About 1 to 2 weeks; check the date on the tub. Use within a few days of opening for best quality.
Quark	Yogurt & Cultured	Keep sealed in its tub in the fridge. Stir any surface whey back in.	About 1 to 2 weeks; check the date on the tub. Finish within a few days of opening.
Fromage Blanc	Yogurt & Cultured	Keep sealed in its tub in the fridge. Stir in any surface whey.	About 1 to 2 weeks; check the date on the tub. Finish within a few days of opening.
Labneh	Yogurt & Cultured	Keep in a sealed container in the fridge. Store rolled labneh balls submerged in olive oil.	About 1 to 2 weeks in the fridge; balls stored under olive oil keep up to a month. Check freshness by smell.
Ayran	Yogurt & Cultured	Keep sealed and refrigerated. Shake or whisk before serving to restore the froth.	About 1 to 2 weeks refrigerated for bottled ayran; homemade ayran is best the day it is made.
Lassi	Yogurt & Cultured	Keep sealed and refrigerated. Stir or shake before serving, as it separates.	Best fresh. Bottled lassi keeps about 1 week refrigerated; homemade, drink within a day.
Filmjölk	Yogurt & Cultured	Keep sealed in its carton in the fridge. Stir before pouring.	About 1 to 2 weeks refrigerated; it continues to culture slowly and tangs further with age.
Balkan Yogurt	Yogurt & Cultured	Keep sealed in its tub in the fridge. Once spooned into, the gel weeps whey; pour it off or stir it in.	About 1 to 3 weeks in the fridge; check the date. The set breaks once stirred, which is normal.
Ryazhenka	Yogurt & Cultured	Keep sealed in its bottle or jar in the fridge. Stir before drinking.	About 1 week refrigerated; homemade ryazhenka is best within about 4 days.
Smetana	Yogurt & Cultured	Keep sealed in its tub in the fridge, with a clean spoon for serving.	About 1 to 2 weeks in the fridge; check the date on the tub. Finish within days of opening.
Sour Cream	Yogurt & Cultured	Keep sealed in its tub in the fridge. Use a clean spoon each time.	About 1 to 3 weeks in the fridge; check the date. A little surface liquid is normal; stir it in.
Crème Fraîche	Yogurt & Cultured	Keep sealed in its tub in the fridge. Stir in any surface liquid.	About 2 to 3 weeks in the fridge; check the date on the tub. It firms further as it sits.
Vanilla	Ice Cream & Frozen	Keep at 0 degrees Fahrenheit or colder, in the back of the freezer, lid sealed. Let it stand 5 to 10 minutes before scooping.	Best within 1 to 2 months at 0 degrees Fahrenheit; it keeps safely longer but slowly loses flavor and turns icy.
Chocolate	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder, stored in the back of the freezer. Soften a few minutes before scooping.	Best within 1 to 2 months at 0 degrees Fahrenheit; the flavor dulls and crystals grow the longer it sits.
Strawberry	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder in the back of the freezer. Serve after a brief stand at room temperature.	Best within 1 to 2 months at 0 degrees Fahrenheit; berry pieces toughen and the flavor fades over long storage.
Cookies & Cream	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder. The cookie pieces stay firmest in a consistently cold freezer.	Best within 1 to 2 months at 0 degrees Fahrenheit; the cookie pieces soften further the longer it stores.
Mint Chocolate Chip	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder. Mint absorbs and gives off aromas easily, so keep the lid tight.	Best within 1 to 2 months at 0 degrees Fahrenheit; the mint flavor fades noticeably with long storage.
Cookie Dough	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder; let the tub stand a few minutes so the dough chunks soften slightly before serving.	Best within 1 to 2 months at 0 degrees Fahrenheit; the dough chunks gradually firm up in deep cold.
Butter Pecan	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder in the back of the freezer, and serve after a short stand.	Best within 1 to 2 months at 0 degrees Fahrenheit; the pecans slowly lose their crunch in storage.
Rocky Road	Ice Cream & Frozen	Keep sealed at 0 degrees Fahrenheit or colder; serve after a brief stand so the marshmallow softens.	Best within 1 to 2 months at 0 degrees Fahrenheit; marshmallow pieces firm up and nuts soften over time.
Neapolitan	Ice Cream & Frozen	Keep in the back of the freezer, sealed. Press plastic wrap onto the cut face to limit ice crystals.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened. Keep it deeply frozen.
French Vanilla	Ice Cream & Frozen	Keep sealed in the back of the freezer, away from strong-smelling foods.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Coffee	Ice Cream & Frozen	Keep sealed in the back of the freezer. Coffee ice cream absorbs odors readily.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Pistachio	Ice Cream & Frozen	Keep sealed in the back of the freezer, away from strong odors.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Salted Caramel	Ice Cream & Frozen	Keep sealed in the back of the freezer. The caramel ribbon freezes harder than the base; temper before serving.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Moose Tracks	Ice Cream & Frozen	Keep sealed in the back of the freezer. Mix-ins go stale fastest; finish the pint promptly.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened. The cups stay distinct when kept deeply frozen.
Black Cherry	Ice Cream & Frozen	Keep sealed in the back of the freezer, away from strong odors.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Rum Raisin	Ice Cream & Frozen	Keep sealed in the back of the freezer. The alcohol lowers its freezing point slightly, so it scoops soft.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Butter Brickle	Ice Cream & Frozen	Keep sealed in the back of the freezer. Finish the pint promptly once opened for the candy's crunch.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened. The candy pieces stale first.
Spumoni	Ice Cream & Frozen	Keep the mold sealed and level in the freezer. Cover cut faces with plastic wrap before refreezing.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once sliced. Refreezing cut slices dulls the layers.
Sherbet	Ice Cream & Frozen	Keep sealed in the back of the freezer. Press plastic wrap onto the surface after serving.	About 2 to 3 months in the freezer unopened; about 1 month once opened. Its low fat means ice crystals form faster.
Sorbet	Ice Cream & Frozen	Keep sealed in the back of the freezer, with plastic wrap on the surface.	About 2 to 3 months in the freezer unopened; about 1 month once opened. It ices over faster than dairy desserts.
Gelato	Ice Cream & Frozen	Keep sealed and level in the back of the freezer. Press plastic wrap onto the surface after serving.	About 2 to 3 months in the freezer; about 1 month once opened. Gelato ices over sooner than American ice cream because of its lower fat and air.
Frozen Yogurt	Ice Cream & Frozen	Keep sealed in the back of the freezer. Press plastic wrap onto the surface after serving.	About 2 to 3 months in the freezer unopened; about 1 to 2 months once opened.
Soft Serve	Ice Cream & Frozen	Eat soft serve at the shop. At-home pints should be kept deeply frozen and sealed.	Soft serve is served fresh and does not keep at home; pints labeled soft serve keep about 1 to 2 months in a home freezer before turning icy.
Kulfi	Ice Cream & Frozen	Keep sealed in molds or wrapped in the freezer. Slice what you need and refreeze the rest promptly.	About 2 to 3 months in the freezer; about 1 month once cut. Its density protects it longer than churned desserts.
Mochi Ice Cream	Ice Cream & Frozen	Keep sealed in its tray in the freezer, with the film on the pieces until serving.	About 2 to 3 months in the freezer unopened; about 1 month once opened. The mochi dough dries out once exposed.