Bushra Griffith
Cheese is a beloved food item, but it can be tricky to store. While refrigeration is not necessary for all cheeses, it is essential to understand how long different varieties can remain unrefrigerated without spoiling. The answer depends on factors such as moisture content, hardness, and the environment, with soft, high-moisture cheeses like Brie and Camembert being more perishable than harder, aged varieties like Cheddar and Parmesan. Proper storage ensures freshness and flavour, preventing bacterial growth, spoilage, and potential health risks.
| Characteristics | Values |
|---|---|
| Refrigeration necessary | No, refrigeration is not necessary for all types of cheese. |
| Cheese spoilage | Food spoilage is caused by bacteria, resulting in changes in color, flavor, texture, and aroma. Spoilage bacteria are not pathogens and do not cause illness. |
| Food poisoning | Food poisoning is caused by dangerous bacteria reproducing on food. Cheese made with pasteurized milk eliminates harmful bacteria, so it cannot cause food poisoning. |
| Cheese drying | Cheese will dry out when left in open air, especially in a warm room, and start to look crusty and crumbly. Refrigerators also extract moisture from the air, causing cheese to dry out faster. |
| Cheese separation | Leaving cheese out at room temperature can cause fat separation, affecting texture and flavor. |
| Cheese storage | Cheese should be stored in a cool, dark place, away from direct sunlight. Proper packaging, such as wax or parchment paper, can help slow oxidation and prevent spoilage. |
| Cheese consumption | Cheese left out overnight or for extended periods may still be safe to eat, depending on the type of cheese and storage conditions. Hard cheeses like Cheddar or Parmesan are more durable, while soft cheeses like Brie or Camembert are more perishable. |
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What You'll Learn
Pasteurized cheese can withstand longer periods without refrigeration
Cheese has been around for at least 7,500 years, while mechanical refrigeration has only been around for about 150 years. This means that refrigeration is not a crucial factor in storing cheese. In fact, the aging process, which occurs at temperatures ranging from 50 to 59 degrees Fahrenheit, is essential to producing high-quality cheese. However, refrigeration can help to prolong the life of cheese, especially for certain types of cheese.
Some aficionados claim that cheese shouldn't be refrigerated at all, as long as it is kept in a cool place, away from direct sunlight, and consumed within a day or two. Refrigerators are very efficient at extracting moisture from the air, which can cause cheese to dry out and lose quality more rapidly than if it were stored in a cool, dark place. Fresh, unripened cheeses like ricotta, cottage cheese, and cream cheese are exceptions and should be stored in the fridge.
Pasteurized cheese, such as American cheese, can withstand longer periods without refrigeration due to their blend of ingredients and heat treatment. Pasteurization is a process that eliminates potentially harmful bacteria from milk, making it safe to consume even if left out for days. However, it's important to note that food spoilage caused by other types of bacteria can still occur, leading to changes in color, flavor, texture, and aroma, making the cheese unappetizing.
Hard, aged cheeses like Cheddar, Gouda, and Parmesan can also last longer without refrigeration. These cheeses have less moisture and a more acidic pH, which makes them less susceptible to bacterial growth. They can be left out at room temperature for up to 24 hours without significant bacterial growth, although their quality may start to deteriorate after a few hours.
In summary, pasteurized cheese can withstand longer periods without refrigeration due to the pasteurization process, which eliminates harmful bacteria. However, proper storage in a cool, dark place and consumption within a reasonable time frame are still important to maintain the quality of the cheese and prevent food spoilage.
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High-moisture cheeses spoil faster
Not all cheeses are created equal when it comes to spoilage, and the moisture content plays a significant role in how long a cheese will last without refrigeration. High-moisture cheeses, such as mozzarella, Brie, raclette, young Gouda, young cheddar, Camembert, and American cheese, are more perishable and prone to spoilage if left unrefrigerated. These cheeses have a softer texture due to their higher moisture content, making them more susceptible to bacterial growth and spoilage.
Soft, unripened cheeses like cottage cheese, cream cheese, and fresh soft cheeses like Queso Fresco, tend to have shorter shelf lives when left unrefrigerated. Similarly, soft ripened cheeses such as Brie, Camembert, and fresh mozzarella are also highly perishable and should be consumed within a week of opening, even when stored properly.
On the other hand, hard, aged cheeses with lower moisture content, such as Cheddar, Gouda, Parmesan, and Swiss, are less likely to promote bacterial growth and can last longer without refrigeration. Their lower moisture content creates an environment that is less conducive to bacterial growth, making them safer to consume even if left unrefrigerated for short periods.
The U.S. Department of Health provides guidelines for cheese storage, recommending that hard, aged cheeses can last three to four weeks after opening when stored properly, while soft cheeses should be consumed within a week. To extend the shelf life of cheese, proper storage is essential. Soft cheeses should be wrapped tightly and refrigerated, while hard cheeses can be wrapped and frozen for later use if they have dried out.
In summary, high-moisture cheeses are more delicate and require refrigeration to maintain freshness and prevent spoilage. Their softer texture and higher moisture content create an ideal environment for bacterial growth, leading to a shorter shelf life compared to low-moisture, aged cheeses. Proper storage practices, such as wrapping tightly and maintaining refrigeration, are crucial to preserving the quality and safety of high-moisture cheeses.
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Hard cheeses are less prone to bacterial growth
Cheese has been around for at least 7,500 years, while mechanical refrigeration has only been around for about 150 years. Thus, refrigeration is not a crucial factor in storing cheese. In fact, the aging process, where cheese is stored at temperatures ranging from 50 to 59 degrees Fahrenheit, is essential to producing high-quality cheese.
However, refrigeration does help to maintain the freshness and flavor of cheese. Hard cheeses, such as Cheddar, Swiss, Gouda, and Parmesan, are less perishable and more resistant to bacterial growth. This is because they have a lower moisture content and a more acidic pH. They can last three to four weeks after opening when stored properly, and can even be left out at room temperature for up to 24 hours without significant bacterial growth.
On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, and mozzarella, are more perishable and should be consumed within one week of opening. They should be discarded if left out at room temperature for more than two hours.
It is important to note that the biggest issue with leaving cheese out at room temperature is the loss of quality due to drying out and the separation of fat from the cheese. Hard cheeses are more prone to drying out and becoming crumbly when refrigerated, so it is recommended to let them sit at room temperature for at least an hour before serving.
In summary, hard cheeses are less prone to bacterial growth and can be safely left out at room temperature for longer periods of time compared to soft cheeses. However, proper storage is still important to maintain the freshness and flavor of the cheese.
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Refrigeration affects cheese texture and flavour
The temperature at which cheese is stored can significantly impact its flavour, texture, and safety. This is because microbial activity, which is crucial for developing flavour, is highly sensitive to temperature changes. Lower temperatures slow down microbial activity, prolonging the aging process, while higher temperatures may accelerate it, sometimes leading to undesirable effects.
For example, at cooler temperatures, blue mould develops more slowly, resulting in a creamy yet crumbly texture. In contrast, higher temperatures can cause a faster fermentation rate, leading to inconsistent flavours and the overproduction of gas. Similarly, the aging of Parmesan cheese is influenced by temperature settings.
The moisture content of cheese also affects its texture and flavour profile. Excess moisture can cause bacterial growth, leading to textural issues like excessive softness or crumbly cheese. It can also result in flavour dilution, reduced shelf life, and the encouragement of undesirable mould growth. On the other hand, low humidity during cheese storage can lead to excessive drying, causing the cheese to become overly hard and crumbly.
Cheddar cheese, in particular, is a breeding ground for various bacteria, and storing it above 4°C can promote the growth of harmful bacteria, leading to spoilage. Higher temperatures can also accelerate the breakdown of fats and proteins, altering the flavour of cheddar. Thus, refrigeration is the best practice to maintain the quality, safety, and flavour of cheddar cheese. However, freezing cheddar cheese may alter its texture, so it is recommended to use grated or cut portions for thawing and incorporate them into cooked dishes where texture changes are less noticeable.
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Proper packaging slows oxidation
The ripening process of cheese involves complex biochemical reactions, including primary and secondary metabolism. The oxidation of fatty acids, especially polyunsaturated fatty acids, can produce various unsaturated aldehydes with intense flavours. This can lead to an unpleasant smell associated with rancidity. Therefore, proper packaging is essential to slow down oxidation and maintain the quality of the cheese.
Cheese should be wrapped in a material that allows it to breathe, like wax paper, parchment paper, or cheese paper. This type of wrapping prevents the cheese from drying out while still allowing it to breathe. Then, the wrapped cheese should be stored in an airtight container or a plastic bag to prevent it from drying out further and to protect it from light. Light-induced oxidation can cause an increase in oxidation products, which can negatively impact the quality of the cheese.
Vacuum-packed cheeses have significantly reduced levels of protein and lipid oxidation products compared to cheeses packed in air. This indicates that proper packaging can indeed slow down the oxidation process and help maintain the quality and freshness of the cheese.
Additionally, different types of cheeses have different storage requirements. For example, soft cheeses with higher moisture content, such as Brie, Camembert, and fresh mozzarella, are more perishable and should be consumed within one week of opening. On the other hand, hard, aged cheeses with lower moisture content and higher salt content, such as Cheddar, Gouda, and Parmesan, can last three to four weeks after opening when stored properly.
Proper packaging and storage are crucial in slowing down oxidation and maintaining the quality and freshness of cheese. By choosing the right wrapping material and storage containers, and considering the type of cheese, one can extend the shelf life of cheese and preserve its flavour and texture.
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Frequently asked questions
Cheese will not get spoiled if not refrigerated for a short period, but it is recommended to not leave it out for more than four hours. Hard cheeses like Cheddar, Gouda, and Parmesan can be left out for longer, but soft cheeses like Brie and Camembert should be discarded if left unrefrigerated for too long.
If cheese is left out of the refrigerator for an extended period, it may start to dry out, develop a crust, and become crumbly. It may also undergo food spoilage, where bacterial changes cause a loss of quality, such as changes in color, flavor, texture, and aroma.
To store cheese for a short period, it is recommended to keep it in a cool, dark place, away from direct sunlight. For longer storage, refrigeration or freezing is recommended, especially for soft and fresh cheeses. Proper packaging can help slow oxidation and wax paper or parchment paper can be used as oxidation inhibitors.
It is generally safe to eat hard cheeses like Cheddar or Parmesan that have been left out overnight, but soft cheeses like Brie or Camembert should be discarded. However, always use your judgment and if the cheese looks or smells unappealing, it is best to discard it.
