Andy Montoya
Aged brick cheese is an artisan cheese with a strong smell and a pungent, earthy flavour. It has a semi-soft texture and is similar to Limburger cheese. While it might not be for the faint-hearted, it is perfect for those with an adventurous palate. But does aged brick cheese go bad? Well, the shelf life of brick cheese depends on its storage conditions. When stored in the refrigerator, a chunk of brick cheese will last for 2 to 3 weeks. If you want to extend its shelf life, you can freeze it. However, cheese can still go bad due to improper storage or quality control issues during manufacturing. Signs that brick cheese has gone bad include a hard texture, discolouration, a strong smell, and the presence of mould.
| Characteristics | Values |
|---|---|
| Shelf life | 2-3 weeks in the refrigerator |
| Storage conditions | Refrigerate at all times; wrap tightly in plastic wrap or aluminum foil |
| Mold | Cut away at least 1 inch around and below the moldy area; discard if shredded |
| Freezing | Can be frozen to extend shelf life; will maintain best quality for about 2 months |
| Texture | Semi-soft |
| Taste and smell | Similar to Limburger; pungent and earthy |
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What You'll Learn
Aged brick cheese will last 2-3 weeks in the fridge
Aged brick cheese is a semi-soft cheese with a pungent, earthy aroma and flavour. It is similar to Limburger cheese and is perfect for the adventurous eater. When storing this type of cheese, it is important to note that it should be kept refrigerated at all times and consumed within 2-3 weeks. To maximise its shelf life, wrap the cheese tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax, parchment paper, or cheese paper, then cover it with plastic wrap before refrigerating.
Properly stored, aged brick cheese will last for 2 to 3 weeks in the refrigerator. If you notice any signs of spoilage, such as a hard texture, discolouration, or a strong smell, it is best to discard the cheese. Additionally, if you notice any mould on the cheese, cut away at least 1 inch (2.5 cm) around and below the affected area. While it is generally safe to consume cheese with mould, provided the mouldy part is cut away, it is important to monitor for any symptoms of food poisoning, such as vomiting, stomach pain, or diarrhoea.
To further extend the shelf life of aged brick cheese, you can freeze it. Cut the cheese into portions no larger than 1/2 pound each and wrap them tightly in heavy-duty aluminium foil, plastic freezer wrap, or place them in a heavy-duty freezer bag. Properly stored, frozen brick cheese will maintain its best quality for about 2 months but will remain safe to consume beyond that.
It is worth noting that the length of time cheese lasts in the fridge depends on the type of cheese. Soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content, which makes them more susceptible to bacterial growth. Hard cheeses can last 3-4 times longer in the fridge than soft cheeses. Additionally, unopened hard cheeses do not require refrigeration but will have a longer shelf life if they are refrigerated.
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It can be frozen to extend its shelf life
Brick cheese is a semi-soft cheese with a pungent, earthy aroma and flavour. It is similar to Limburger cheese and is not for the sensitive palate. While brick cheese can be stored in the refrigerator, it can also be frozen to extend its shelf life.
When stored in the refrigerator, brick cheese will last for about 2 to 3 weeks. However, if you want to keep it for a longer period, freezing is a good option. To freeze brick cheese, cut it into portions of no more than half a pound each. Wrap each portion tightly in heavy-duty aluminium foil or plastic freezer wrap, or place it inside a heavy-duty freezer bag.
Properly stored, brick cheese will maintain its best quality for about 2 months in the freezer but will remain safe beyond that time. It is important to note that the freezer time shown is for optimal quality only. Brick cheese that has been constantly frozen at 0°F will keep safe indefinitely.
Freezing is a great way to extend the shelf life of brick cheese, especially if you have purchased a large quantity or if you don't plan on using it within the recommended refrigerator storage time. By following the proper freezing techniques, you can enjoy your brick cheese for months to come.
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Signs of spoilage include hardening, darkening, and mould
Brick cheese that is going bad will develop certain characteristics that indicate it is spoiled. These signs of spoilage include hardening, darkening, and mould.
Hardening of the cheese texture is a sign that brick cheese is past its prime. This hardening is a result of moisture loss, as the cheese dries out over time. To slow down this process and extend the shelf life of brick cheese, it is important to maintain proper storage conditions. Brick cheese should be kept refrigerated at all times and wrapped in wax, parchment, or cheese paper to retain moisture.
Darkening of the cheese colour is another indicator that brick cheese has spoiled. This discolouration is likely due to oxidation or exposure to light, affecting the surface appearance of the cheese. Proper storage in opaque packaging or covered containers can help prevent premature discolouration.
Mould growth is a common issue with brick cheese and other varieties. Mould can appear as blue or green specks on the surface of the cheese. While it is generally recommended to discard mouldy cheese, small amounts of mould can be safely cut away. It is crucial to cut off at least one inch around and below the mouldy area to ensure all affected parts are removed. However, if the cheese is shredded, sliced, or crumbled and mould appears, the entire package should be discarded to prevent potential health risks.
In addition to hardening, darkening, and mould, brick cheese can also develop a strong smell when it goes bad. This unpleasant odour is indicative of spoilage and renders the cheese unsafe for consumption. Therefore, it is essential to inspect the cheese for any signs of spoilage before use, regardless of the "best-by" or "sell-by" date.
To summarise, the key signs of spoilage in brick cheese include hardening of the texture, darkening of the colour, mould formation, and the development of a strong smell. Proper storage practices, such as refrigeration and appropriate wrapping, can help extend the shelf life of brick cheese and delay the onset of these spoilage indicators.
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Mouldy brick cheese can be salvaged by cutting around the mould
Mouldy brick cheese can sometimes be salvaged by cutting around the mould, but this depends on the type of cheese and the type of mould. In the case of brick cheese, it is safe to cut away the mouldy parts and eat the rest, as long as the cheese is still within its shelf life. It is important to note that the cheese should be inspected for other signs of spoilage, such as a hard texture, discolouration, and a strong smell. If the cheese exhibits any of these signs, it should be discarded.
To salvage mouldy brick cheese, use a clean, sterile knife to cut away at least 1 inch (2.5 cm) around and below the mouldy area. Avoid touching the mould with the knife to prevent cross-contamination. Wrap the cheese in fresh plastic wrap or aluminium foil, ensuring that it is tightly sealed. It is also recommended to wrap the cheese in wax or parchment paper before covering it with plastic wrap for added protection.
It is important to note that this method is not suitable for shredded, sliced, or crumbled brick cheese. If mould is found in a package of shredded, sliced, or crumbled cheese, the entire package should be discarded.
Additionally, while mould on cheese is often harmless, there are certain types of mould that can be dangerous. For example, the dark black-grey mould Aspergillus niger can be harmful if consumed. If you are unsure about the type of mould on your cheese, it is best to discard it.
To prevent mould from growing on brick cheese, proper storage is essential. Brick cheese should be refrigerated at all times and wrapped tightly in plastic wrap or aluminium foil. For optimal preservation, wrap the cheese in wax or parchment paper before covering it with plastic wrap and store it in the refrigerator. Properly stored, brick cheese will typically last for 2 to 3 weeks in the refrigerator and can be frozen for longer-term storage.
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It pairs well with cured meats, olives, and nuts
Aged brick cheese is known for its pungent, earthy aroma and flavour. While it may not be for the sensitive palate, it is perfect for those who enjoy an adventurous eating experience. This variety of brick cheese has a semi-soft texture and is similar to Limburger cheese.
When it comes to creating a delicious pairing, aged brick cheese works wonderfully with cured meats, olives, and nuts. Here are some specific examples of what you can pair it with:
Cured Meats
Thinly sliced cured meats such as salami, capicola, or prosciutto make for a harmonious pairing. These meats provide savoury, slightly salty flavours that complement the cheese's richness.
Olives
Olives, with their salty brine and acidic elements, help to balance the flavours of the cheese. Their brine cuts through the richness of the cheese, creating a delightful contrast.
Nuts
Nuts like walnuts, almonds, and pecans complement the brick cheese's nutty characteristics. These nuts will enhance the cheese's flavour and provide a satisfying crunch to go with the creamy texture of the cheese.
When serving aged brick cheese with these pairings, consider using a plain or lightly seasoned cracker as a neutral base. You can also add a touch of sweetness with honey or fruit preserves, or provide a refreshing contrast with apples, juicy pears, or grapes.
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Frequently asked questions
Aged brick cheese will last for about 2-3 weeks in the refrigerator, provided it is stored properly. To maximize its shelf life, wrap the original packaging tightly in plastic wrap or aluminum foil. For better results, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before refrigerating.
Brick cheese that is spoiling will typically develop a very hard texture, will darken in color, will develop a strong smell and mold may appear. If there is mold on the cheese, cut away at least 1 inch (2.5 cm) around and below the moldy area. Do not touch the mold with the knife. If there are specks of blue or green mold on the cheese, it is best to discard the entire package.
Yes, you can extend the shelf life of aged brick cheese by freezing it. Cut the cheese into portions no larger than 0.5 pounds each, and wrap them tightly in heavy-duty aluminum foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Properly stored, the cheese will maintain its best quality for about 2 months but will remain safe beyond that time.
Aside from the physical signs of spoilage mentioned earlier, you may experience symptoms of food poisoning after consuming moldy cheese, such as vomiting, stomach pain, or diarrhea. If you notice any of these symptoms, seek medical attention.
