Never did this before. I must have let the fp rip too long and it turned into a dough like ball. I'm thinking of chilling it and when I am ready to use it, hand grating. The recipe calls for sprinkled fontina. I haven't cooked with fontina before, but my understanding is it will melt. The recipe I'm doing is a lasagna and I don't want the fontina to lump up. Will the regrating work? I will go buy more if I must, but it is so darned expensive, I'd like to be able to use the cheese I turned into a big ball in my recipe.