Randy Chandler
Whether or not you need to refrigerate processed cheese depends on several factors. Processed cheeses like American cheese are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment. However, once opened, they should be refrigerated. Generally, hard cheeses with lower moisture content, such as Cheddar or Parmesan, can last longer at room temperature than soft cheeses with higher moisture content, such as mozzarella or cream cheese. The U.S. Department of Health recommends that cheese should not be left out at room temperature for more than two hours, and it should be stored in a refrigerator to keep it safe.
| Characteristics | Values |
|---|---|
| Need for refrigeration | There is no clear consensus on whether cheese needs to be refrigerated. While some sources claim that refrigeration keeps cheese fresher for longer, others argue that it impacts its taste. |
| Types of cheese | Soft cheeses like cottage cheese, ricotta, mozzarella, brie, or Camembert are generally considered more perishable and should be refrigerated. Hard cheeses like Cheddar or Parmesan can be left out but are typically stored in the refrigerator. |
| Refrigeration guidelines | To maintain food safety, the refrigerator temperature should be below 40°F. Cheese should be stored in the warmest parts of the fridge, such as the vegetable drawer, to avoid freezing and altering its flavor. |
| Storage duration | Soft cheeses can be stored in the refrigerator for up to one week, while hard cheeses can last for three to four weeks (or up to six months if unopened). |
| Freezing | Freezing is recommended for long-term storage, especially for firm and hard cheeses. However, frozen cheese is best used as an ingredient rather than for direct consumption. |
| Packaging | Cheese should be appropriately wrapped when refrigerated. Materials like parchment paper, cheesecloth, butcher paper, cheese storage bags, or beeswax wraps can be used. |
| Food safety | Perishable food, including soft cheeses, should not be left out at room temperature for more than two hours, as per the U.S. Department of Health. |
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What You'll Learn
Processed cheese, like American cheese, doesn't need refrigeration
Not all cheeses need to be refrigerated, and this includes processed cheese, like American cheese. Pasteurized processed cheeses like American cheese are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment. This is because processed cheeses have a lower moisture content and a more acidic pH, which discourages bacterial growth.
Hard, aged cheeses like Cheddar, Gouda, and Parmesan can last three to four weeks after opening when stored properly, even without refrigeration. This is because they are produced by pressing under pressure and aging longer, resulting in lower moisture content. The drier the cheese, the less prone it is to spoilage.
On the other hand, 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. They are more susceptible to bacterial growth when left unrefrigerated.
When storing cheese, it is essential to consider temperature and humidity. Cheese should be stored in a cool environment, and the ideal storage location is the produce drawer of the refrigerator, as it is slightly warmer than the open shelves. Additionally, cheese should be wrapped properly, with a balance in tightness, to allow it to breathe and prevent mold growth.
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Hard cheeses, like Cheddar, can be left out of the fridge
The need for refrigeration varies with the type of cheese. Soft cheeses like cottage cheese, cream cheese, brie, ricotta, and fresh mozzarella should be stored in the refrigerator. However, hard cheeses like Cheddar, aged Gouda, and Pecorino can be left out of the fridge.
Hard cheeses are aged anywhere from one to six months, giving them a denser texture and a more pronounced flavor compared to softer cheeses. Their aging process reduces moisture content and makes them ideal for consumption without refrigeration. These cheeses include aged cheddars, such as Cabot Mild Cheddar, which is aged for two to three months, or premium specialty cheddars like Old School, Clothbound, or 5-Year Cheddar, which are aged for two or more years.
Montgomery's Cheddar, an English Cheddar aged for at least a year, is another example of a hard cheese that can be left unrefrigerated. Its sturdy natural rind, wrapped in linen, adds to its ability to be stored at room temperature. Bravo Farms Bandage Wrapped Cheddar is another variety that can be stored without refrigeration.
Aged sheep's milk cheeses from Italy, known as Pecorino, are also well-suited for consumption without refrigeration. These hard cheeses have a high salt content and low moisture, allowing them to be stored simply wrapped in a cloth to keep them clean for many days at a time.
While hard cheeses can be left out of the fridge, it is important to consider the potential changes in taste, flavor, quality, and texture over time. Proper storage, humidity, and temperature play a significant role in maintaining the shelf life and optimal condition of the cheese. To ensure food safety, it is recommended to follow guidelines provided by organizations like the U.S. Department of Health, which advises against keeping perishable foods, including soft cheeses, unrefrigerated for more than two hours.
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Soft cheeses, like Brie, spoil faster without refrigeration
The need for refrigeration varies with different types of cheese. While some cheeses can be stored outside a refrigerator, soft cheeses like Brie, cottage cheese, cream cheese, or fresh mozzarella are perishable and should not be left unrefrigerated for more than two hours, as recommended by the U.S. Department of Health. Soft cheeses are more prone to spoilage at room temperature and can develop a slimy texture, a yellowed appearance, mould, sourness, or a pungent ammonia smell.
Refrigeration helps to slow down the growth of bacteria and mould, and while some cheeses can survive without refrigeration, their taste, flavour, quality, and texture can change over time. Soft cheeses, in particular, are more susceptible to spoilage due to their higher moisture content and softer consistency, which provides an ideal environment for bacterial growth.
Proper storage of cheese is crucial to maintaining its freshness and prolonging its shelf life. Soft cheeses should be stored in the refrigerator, wrapped in parchment paper, cheesecloth, butcher paper, cheese storage bags, or beeswax wraps. The vegetable drawer in the refrigerator is a suitable location for cheese storage, as it tends to be one of the higher humidity sections.
While refrigeration is essential for soft cheeses, it is worth noting that some cheeses are best enjoyed at room temperature. Fresh mozzarella, for example, is often considered more flavourful when served at room temperature, although it can be stored in the refrigerator for extended periods. Allowing soft cheeses to rest at room temperature for 10-15 minutes before consumption can enhance their flavour and texture.
In summary, soft cheeses like Brie are perishable and require refrigeration to prevent spoilage. Proper storage and temperature control are crucial to maintaining the quality and safety of these cheeses. However, it is also important to consider that some cheeses may benefit from brief periods at room temperature to optimise their flavour and texture before consumption.
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Freezing cheese changes its texture and taste
Whether or not to refrigerate cheese is a topic of debate in the food industry. Some cheeses, such as cottage cheese, ricotta, and mozzarella, need to be refrigerated. However, some argue that fresh mozzarella tastes better when served at room temperature as refrigeration can cause a loss of taste.
Cheese can be frozen, but freezing changes its texture and taste. Freezing cheese can lead to a drier and crumblier texture. This is because when cheese is frozen, small ice crystals form inside, disrupting its internal structure. When the cheese is thawed, water is released, causing the cheese to dry out and become crumbly and mealy. Frozen cheeses may also be less meltable when stored for longer. For example, mozzarella frozen for four weeks melts less than mozzarella frozen for one week. Freezing also inactivates microbes in cheese, such as bacteria, yeast, and mold, which can extend its shelf life but may also alter its taste.
High-fat, industrial cheeses like cheddar are better for freezing than softer or artisanal cheeses. Freezing cheese is an effective way to increase its shelf life, reduce waste, and save money. Cheese can be kept frozen indefinitely, but for the best quality, it should be used within six to nine months. Frozen cheese is best suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizza, or grilled cheese sandwiches.
To avoid freezing, cheese should be stored in the warmest part of the refrigerator, such as the vegetable drawer, and away from the coldest areas. Cheese needs higher humidity environments to stay at its best, and humidity is an important consideration alongside temperature. Different parts of the refrigerator have slightly different temperatures, and cheese should be appropriately wrapped, with options including parchment paper, cheesecloth, butcher paper, cheese storage bags, or beeswax wraps.
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Humidity and temperature in the fridge affect cheese
Mission cheese, like any other cheese, can be stored outside a refrigerator, but it depends on the type of cheese. Hard cheeses can be stored for three to four weeks in the refrigerator (or up to six months if unopened). Once shredded, hard cheeses will last for one month. Soft cheeses, on the other hand, will stay fresh for up to one week in the fridge. According to the USDA, any perishable food left out for more than two hours (or one hour if the temperature is 90 degrees Fahrenheit or higher) should be tossed for safety. Soft cheeses like cottage or cream cheese, brie, or fresh mozzarella should not be kept out of the fridge for more than two hours.
While leaving cheese out for longer than four hours unrefrigerated may not always pose a health risk, it may change in taste, flavor, quality, or texture as time passes. The proper storage of cheese has a significant impact on its shelf life. Like any living thing, cheese needs air to breathe - so wrapping it tightly with plastic wrap or a plastic bag will reduce its quality of flavor and its shelf life.
Different parts of the refrigerator have slightly different temperatures, and cheese will keep best away from the coldest parts of the fridge. Avoiding the coldest areas will help keep the cheese from freezing, which is undesirable as it will change the flavor of the cheese. In addition to temperature, humidity is also an important consideration. Cheese needs higher humidity environments to stay at its best, longer. The highest humidity section in most fridges tends to be the fruit and vegetable drawers.
The refrigerator is a pretty low-humidity environment when compared to the high levels of relative humidity needed to store cheese properly. It’s important to protect cheese with the right packaging and storage methods, which will maintain proper humidity levels, helping your cheese last longer and taste better. One way to protect your cheese from that cold, dry air is to keep it in the vegetable crisper, which can provide more consistent temperatures and humidity levels than other parts of the fridge. You can also keep it in the cheese drawer, though temperatures may run higher and fluctuate more there.
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Frequently asked questions
Processed cheese like American cheese doesn't need to be refrigerated if it's unopened. However, it's best to check the food label for specific instructions. Once opened, it should be refrigerated.
Hard cheeses like cheddar, parmesan, and gouda have low moisture content and can last longer at room temperature. However, they will last longer if refrigerated.
Cheese should be stored at a temperature below 40°F (4°C) and wrapped in wax, parchment, or cheese paper. Avoid using plastic wrap or tight, non-porous materials as they can reduce the quality and promote bacterial growth.
The U.S. Department of Health recommends that cheese should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this reduces to one hour.
