Frederic Melton
Cheese is often compared to wine and chocolate, with the belief that it gets better with age. However, this is not always the case. Some cheeses are meant to be eaten fresh and will go bad with time. The durability of cheese depends on the type of cheese, the environment it is stored in, and the bacteria used in the cheese-making process.
| Characteristics | Values |
|---|---|
| Cheese expiration | Cheese can be edible two to three weeks after its expiration date. |
| Cheese storage | Vacuum-packed cheese can last forever without exposure to oxygen. Hard cheese can be stored at room temperature but will last longer when refrigerated. |
| Cheese mould | Hard cheese with mould can be consumed by cutting off the mould. Soft cheese with mould should be discarded. |
| Cheese taste | Cheese can be consumed if it still tastes good. If it causes a tingling or burning sensation, it should be discarded. |
| Cheese smell | Cheese with an ammoniated or bitter smell should be discarded. |
| Cheese texture | If the cheese is slimy or discoloured, it should be discarded. |
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What You'll Learn
- Hard cheeses like Parmesan last the longest due to low moisture content
- Soft cheeses, cream cheeses, and goat cheeses must be refrigerated for safety
- Cheese can be aged without going bad due to the formation of lactic acid
- Aged cheese can be edible even two to three weeks after its expiration date
- Fresh cheeses like ricotta go bad easily, unlike aged ricotta, which is hard
Hard cheeses like Parmesan last the longest due to low moisture content
Cheese is a beloved food product with a vast range of varieties, flavours, and textures. One of the most popular varieties is hard cheese, such as Parmesan, which is renowned for its longevity compared to softer cheeses. This extended shelf life is primarily due to its low moisture content, which inhibits the growth of bacteria and mould.
Hard cheeses, such as Parmesan, are characterised by their low moisture content. This dryness makes it challenging for bacteria and mould to proliferate, resulting in a slower rate of spoilage. As a result, hard cheeses can be stored for extended periods without refrigeration, although refrigeration further prolongs their freshness.
The ageing process of cheese is a critical factor in its flavour development and overall quality. During ageing, lactic acid formation and proteolysis occur, contributing to the distinctive taste and texture of aged cheeses. This process is similar to a band practising a song to perfection, requiring time and care to reach its prime.
The low moisture content of hard cheeses like Parmesan also makes them ideal candidates for freezing. Freezing further extends their shelf life, and when properly stored, they are not prone to "freezer burn" like moist foods. Additionally, hard cheeses can be exposed to oxygen without spoiling, making them suitable for vacuum packing or grating into containers.
While hard cheeses have a longer shelf life, proper storage is crucial. It is recommended to store hard cheeses like Parmesan in the fridge, preferably in the crisper drawer, to maintain optimal freshness. Additionally, familiarising oneself with the original colour, texture, smell, and taste of the cheese can help identify any signs of spoilage, such as a change in colour, a harder texture, or the presence of mould.
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Soft cheeses, cream cheeses, and goat cheeses must be refrigerated for safety
While hard cheeses like cheddar and parmesan can last longer at room temperature, soft cheeses, cream cheeses, and goat cheeses must be refrigerated for safety. Soft cheeses are more delicate and prone to spoiling earlier than harder cheeses. They have a high moisture content and are easily contaminated by moulds present in home environments. This includes varieties such as Brie, goat cheese, cream cheese, cottage cheese, queso fresco, ricotta, blue cheese, and fresh mozzarella.
Soft cheeses should typically be stored in their natural liquid in a plastic container. Once wrapped, they should be stored in the refrigerator where the temperature is both cold and stable, with consistent humidity. Soft cheeses should not be left out for longer than two hours at room temperature, as they have a much higher risk of going bad. If left out for longer than two hours, it is best to throw them away.
Cream cheeses, such as ricotta, cottage cheese, and cream cheese, do not hold up well in the freezer. However, hard cheeses fare better in the freezer than soft cheeses. Cheese can be frozen for up to six months, but the texture and flavour will be affected.
It is important to note that allowing cheese to warm up before serving is crucial to fully appreciating its flavours and textures. Soft, spreadable cheeses should be given 10-15 minutes at room temperature before consuming, while harder cheeses should be left out for at least 45 minutes.
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Cheese can be aged without going bad due to the formation of lactic acid
Cheese is made from four ingredients: milk, culture, rennet, and salt. Culture is the bacteria that eat the lactose (the naturally occurring sugars in milk) and convert it to lactic acid. This process changes the flavour of the milk and creates an environment that is too acidic for spoilage bacteria to survive, which is why cheese can be aged for extended periods without going bad.
Lactic acid provides the sharpness or tanginess of cheese. For example, sharp cheddar is sharp because of the lactic acid. The longer the cheese ages, the more time the culture has to eat the lactose and convert it to lactic acid, which is why older cheddar is sharper. Eventually, all of the lactose in the milk is converted to lactic acid, which is why cheese that is eight months or older is safe for lactose-intolerant people to eat.
The process of making cheese involves adding bacteria to milk, which then coagulates and changes from a liquid to a firm, rubbery substance. As more lactic acid is produced, the milk's pH lowers, hindering the growth of harmful organisms. This process of using lactic acid to preserve food is millennia old.
However, it is important to note that cheese can go bad if it is not stored properly. While cheese can be aged without going bad due to the formation of lactic acid, it is still susceptible to spoilage if exposed to unfavourable conditions. For example, if the temperature or humidity is not controlled during the ageing process, the cheese may develop excess acidity, leading to a brittle texture and a very acidic taste. Additionally, mould can grow on cheese if it is not properly waxed or stored in an airtight container.
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Aged cheese can be edible even two to three weeks after its expiration date
Cheese is a beloved food product, often described as "life" by its enthusiasts. But how long can you keep this dairy product before it goes bad?
Vacuum-packed cheese will last basically forever in the fridge. Commercial cheddar is aged in vac bags at 10 degrees Celsius. However, it won't really "age" at fridge temperatures. If a hard cheese is vacuum-packed, it will last for years in the fridge (or anything under 13 degrees Celsius).
Fresh cheeses like ricotta go bad quite easily and last only about a week or two after opening. Aged ricotta, on the other hand, is aged for about two months and is usually grated and used in pasta. Soft cheeses, cream cheeses, and goat cheeses must be refrigerated for safety reasons.
Cheese will let you know that it has gone bad through its taste, smell, and appearance. If you notice a slimy texture or mould, the cheese has gone bad. On hard cheeses, you can cut off the mould and eat the rest of the cheese. With soft cheeses, however, you cannot take this risk as the mould can spread beyond what you can see or remove. If the cheese makes your tongue, lips, or cheeks tingle or burn, spit it out immediately and rinse your mouth with water.
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Fresh cheeses like ricotta go bad easily, unlike aged ricotta, which is hard
The shelf life of cheese depends on the type of cheese, the conditions in which it was stored, and the environment in which it was aged. Fresh cheeses like ricotta have a shorter shelf life and can go bad in a few days if not stored properly. On the other hand, aged cheeses like cheddar or Parmesan can last for years when stored properly.
Fresh ricotta, for example, should be consumed within 3-5 days of opening, according to some brands. However, pasteurized ricotta can last for 2-4 weeks in the fridge, while unpasteurized ricotta will only last for 1-2 weeks. If stored in an airtight container, ricotta can last longer. Additionally, freezing ricotta can extend its shelf life.
Aged cheeses, on the other hand, can last for much longer. For example, a block of aged cheddar can last for several years if stored properly. Vacuum-packed cheese can last indefinitely as long as it is not exposed to oxygen and is stored at the right temperature. However, it is important to note that cheese stored in a home fridge may not have the same longevity as it is not a controlled environment with constant care and observation.
The aging process of cheese involves the addition of culture, which is bacteria that feed on the lactose in milk, creating lactic acid. This process changes the flavour of the milk and prevents spoilage bacteria from thriving, allowing the cheese to be aged for extended periods. The proteins in the milk are unravelled and bonded together, trapping the fat and forming a curd. Different styles of cheese are then created by treating the curd in various ways.
In summary, fresh cheeses like ricotta have a shorter shelf life and should be consumed within a few weeks, while aged cheeses like cheddar or Parmesan can last for years when stored properly. The aging process and proper storage techniques contribute to the longevity of aged cheeses.
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Frequently asked questions
Yes, aged cheese can go bad. While cheese can often still be edible two to three weeks after its expiration date, it can go bad. If there is mold on the cheese, it is best to cut it off and eat the rest if it is a hard cheese. However, if it is a soft cheese, it is best to throw it away as mold can spread beyond what is visible.
Aged cheese can go bad if it has been exposed to oxygen. If the cheese has a slimy texture, or if there is widespread mold, it has likely gone bad. Additionally, if the cheese has an ammoniated smell, it has likely gone bad.
To make aged cheese last longer, it is best to avoid moisture. Wrapping the cheese in cheese paper or storing it in a dome can help it last longer. Vacuum-packed cheese can also make it last longer.
