Patrick Oconnell
Cheese is a beloved food item, but it can be tricky to know when it has gone bad. Each type of cheese ages differently and therefore spoils differently. Some cheeses are supposed to have mould on them, such as Camembert, Gorgonzola, and blue cheese. However, mould on other types of cheese indicates spoilage. Other signs of spoilage include an off or sour smell, significant changes in colour, and a sour or bitter taste. Proper storage is key to prolonging the shelf life of cheese, which varies depending on the type of cheese. Hard cheeses like Cheddar, Parmesan, and Gouda have a longer shelf life due to their lower moisture content.
| Characteristics | Values |
|---|---|
| Shelf life | Depends on the type of cheese. Hard cheeses like Cheddar, Parmesan, and Gouda have a longer shelf life. |
| Best-before dates | Are guidelines for quality, not safety. Cheese can be safe to eat beyond these dates if stored properly. |
| Spoilage indicators | Smell, appearance, and taste. |
| Smell | Sour, rancid, or like ammonia. |
| Appearance | Mould (except blue cheese), discolouration, changes in texture (dry, crumbly, or slimy). |
| Taste | Sour, bitter, or musty. |
| Storage | Store in the fridge at a temperature below 40°F (4°C). Use wax, parchment, or cheese paper instead of plastic wrap. |
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Cheese storage
Firstly, it is important to note that different types of cheese have different shelf lives. Hard cheeses like cheddar, parmesan, and gouda have a lower moisture content, which helps them last several months, and even up to a year when stored in the fridge. On the other hand, softer cheeses like chevre or brie are not aged long enough to protect them for long-term storage. Once opened, they only have about five days before they need to be finished.
Secondly, the way you store your cheese can make a big difference in how long it lasts. Cheese needs to "breathe" and eliminate excess moisture to maintain its flavor and delay molding. Wrapping cheese in plastic wrap or storing it in a zip-top bag are not ideal, as they can trap moisture and cause the cheese to spoil faster. Instead, consider using a cheese vault, which is a silicone box with a ridged bottom that wicks moisture away from the cheese while giving it room to breathe. You can also use parchment paper, cheese paper, or beeswax reusable paper, which allows the cheese to breathe, and then wrap it again loosely in plastic wrap or tinfoil. For soft cheeses, press parchment or wax paper against the cut edges of the cheese before storing it in a container.
Additionally, when choosing a spot in your fridge for cheese storage, look for protection from the drying fans. The fridge is a natural dehumidifier, so cheese can dry out quickly and become waxy and inedible. The cheese drawer or crisper drawer is a good option, as the temperature is stable and light doesn't penetrate the cheese as easily.
Finally, it's important to know when your cheese has gone bad. The "best before" or "sell by" dates on cheese are guidelines for quality rather than safety, and cheese often remains safe to eat beyond these dates if stored correctly. Signs of spoilage include an off smell, such as sour, rancid, or ammonia odors, visible mold (except for blue cheese, where it is intentional and safe to eat), changes in texture (dry, crumbly, or slimy), and a sour or unpleasant taste. If you notice any of these signs, it's best to discard the cheese.
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Signs of spoilage
Cheese is a living entity, thanks to the bacteria used in its making. Therefore, like any living organism, it can get sick and spoil. While 'best before' dates are guidelines for quality rather than safety, if the cheese is past this date and exhibits signs of spoilage, it's best not to consume it.
Smell
Cheese should typically have a characteristic smell related to its type. However, if it smells sour, rancid, or like ammonia, it's a sign of spoilage. If it smells like rotting trash or has an otherwise "off" smell, it has likely gone bad.
Appearance
Cheese that has gone bad may exhibit changes in texture, becoming overly dry, crumbly, slimy, or sticky. Significant changes in colour, such as yellowing or browning, can indicate spoilage. If you start noticing patches of different types of fuzz in different colours or textures, that's a sign that the cheese has gone bad. However, white specks or crystallized patches on certain aged hard cheeses like Cheddar, Parmesan, and Gouda are normal and safe to eat.
Taste
If the cheese has an off, sour, bitter, or otherwise unpleasant flavour, it's likely spoiled and should not be consumed.
Mould
Visible mould on cheese is a sign that it has spoiled. For blue cheeses, the presence of blue mould is intentional and safe to eat. However, mould on other types of cheeses like Cheddar or Swiss is not safe. If you notice mould on hard cheeses, cut off at least 1 inch (2.5 cm) around and below those spots. For soft cheeses, crumbled, shredded, or sliced cheeses, discard the product if you see signs of mould.
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Cheese shelf life
Cheese is a beloved staple in many kitchens, but it can be tricky to know when it's past its prime. Cheese does go bad, but its shelf life depends on a few factors, including the type of cheese, how it's stored, and the degree of spoilage.
Shelf Life of Different Types of Cheese
The shelf life of cheese varies depending on the type. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. Unopened, they can last for several months and even up to a year when stored in the fridge. On the other hand, soft cheeses like Brie, Camembert, and ricotta have a shorter shelf life. Unopened, they typically last for a few weeks to a couple of months past their 'best by' date when refrigerated. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable and should be consumed within a week or two of opening.
Semi-hard cheeses, such as Swiss cheese, have a slightly longer shelf life than soft cheeses, lasting two to three weeks in the fridge. Blue cheeses like Stilton, Roquefort, and Gorgonzola can also have a longer shelf life, lasting several months when unopened and properly refrigerated.
Factors Affecting Shelf Life
Moisture content plays a crucial role in the shelf life of cheese. Cheeses with higher moisture levels, such as soft cheeses, provide an ideal environment for bacterial growth, leading to a shorter shelf life. Conversely, cheeses with lower moisture content, like hard cheeses, have a longer shelf life as bacteria struggle to flourish.
Storage methods also significantly impact shelf life. Proper storage can dramatically extend the life of cheese. It's recommended to store cheese in the refrigerator at a temperature below 40°F (4°C). Wrapping cheese in porous materials like wax, parchment, or cheese paper helps maintain moisture and allows the cheese to "breathe." Freezing is another option for most types of cheese, except for soft cheeses like ricotta and cream cheese, which don't freeze well.
Signs of Spoilage
Determining whether cheese has gone bad can be tricky, and you may need to use a combination of smell, appearance, and taste. A spoiled cheese may exhibit an off or sour smell, reminiscent of spoiled milk, ammonia, or even a refrigerator or freezer. Changes in texture, such as dryness, crumbly or slimy consistencies, can also indicate spoilage. Significant discolouration, such as yellowing or browning, and mould (except for blue cheese) are other tell-tale signs. Finally, taste can be an indicator, but it's recommended to only taste a small piece to avoid consuming too much spoiled cheese. If the cheese has a sour or unpleasant flavour, it has likely spoiled.
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Safe consumption
Cheese is a dairy product that can be safely consumed for a limited time. While it has a 'best before' date, this is a guideline for quality rather than safety. Cheese often remains safe to eat beyond this date if stored correctly. However, it can also go bad before the date if not stored properly. Therefore, it is essential to inspect the cheese to ensure it is safe to eat.
The first step in safe cheese consumption is proper storage. When unopened, cheese can be kept anywhere in the refrigerator, provided it is sealed. Once opened, it should be stored in a dedicated drawer, such as the fridge's deli drawer. Wrapping the cheese in wax, parchment, or cheese paper is recommended to maintain moisture and enhance flavour. Plastic wrap should be avoided, as it can trap moisture and cause the cheese to spoil faster. Additionally, a safe fridge temperature is crucial, maintaining below 40°F (4°C). Higher temperatures increase the rate of bacterial growth, leading to faster spoilage.
The second step is recognising when cheese has gone bad. Each type of cheese ages and spoils differently, so it is important to consider smell, appearance, and taste. An "off" smell, such as sour milk, ammonia, or refrigerator odour, can indicate spoilage. Appearance-wise, look for changes in texture, such as dryness, crumbly or slimy consistency, and discolouration. White crystallised patches on aged hard cheeses like Cheddar, Parmesan, and Gouda are normal and safe. However, patches of different-coloured fuzz on soft cheeses can indicate spoilage. Finally, taste is a key indicator. If the cheese tastes sour, bitter, or has an unpleasant aftertaste, it has likely spoiled.
To summarise, safe consumption of a block of cheese involves proper storage, regular inspection, and recognition of spoilage indicators. While best-before dates are a guide, they are not definitive, and cheese can last longer with proper care. However, always use multiple senses to determine if the cheese is safe to eat and trust your instincts when in doubt.
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Freezing cheese
Cheese is a dairy product that can go bad. Knowing when cheese has gone bad can be tricky as each type of cheese ages and spoils differently. Some common signs of spoilage include changes in smell, appearance, and taste. If a cheese smells sour, rancid, or like ammonia, it has likely gone bad. Visible mould on the cheese is another indication of spoilage, except for blue mould on blue cheese, which is safe to eat. Significant changes in colour, such as yellowing or browning, can also indicate that the cheese has gone bad. A spoiled cheese may also exhibit changes in texture, becoming overly dry, crumbly, or slimy. If the cheese has an off or sour flavour, it is likely spoiled and should not be consumed.
Freezing is a method that can be used to extend the shelf life of cheese. While it is possible to freeze cheese, some types of cheese are more suitable for freezing than others. Soft cheeses with a high moisture content may not be the best choice for freezing as they can undergo significant texture changes during thawing, resulting in an undesirable pool of cheese. Freezing soft cheeses is generally not recommended if they are intended to be served plain or on a cheese board. However, softer cheeses can still be frozen if they are to be used for cooking, as the texture changes may not be as noticeable in a cooked dish.
Hard cheeses with lower moisture content, such as Cheddar, Parmesan, and Gouda, can be good candidates for freezing. These cheeses naturally have a longer shelf life due to their lower moisture content, and freezing can further extend their longevity. While freezing hard cheeses may alter their texture slightly, making them more crumbly, they can still retain their flavour and be enjoyable for cooking or even served plain, depending on personal preference.
Semi-firm to firm block cheeses with no rind, such as blocks of cheddar, Jack, Colby, mozzarella, muenster, and provolone, are also suitable for freezing. Freezing these types of cheese can help extend their shelf life and make them last longer. However, it is important to note that freezing can affect the texture of cheese due to the formation of ice crystals, which can damage the protein structure. Therefore, frozen cheese may be best suited for cooking rather than serving plain.
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Frequently asked questions
Cheese that has gone bad may exhibit changes in texture, becoming overly dry, crumbly, or slimy. There may also be significant changes in colour, such as yellowing or browning. If the cheese smells sour, rancid, or like ammonia, it has likely gone bad. If it tastes sour, bitter, or has an unpleasant aftertaste, it has probably spoiled.
Cheese should be stored in a dedicated drawer in the fridge, such as the deli drawer. It should be wrapped in wax, parchment, or cheese paper, and not plastic wrap, as this can trap moisture and cause the cheese to spoil. The ideal temperature for storing cheese is below 40°F (4°C).
All cheese will eventually go bad, but some have a longer shelf life than others. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. Unopened, these cheeses can last for several months and even up to a year when stored in the fridge.
