Aged Cheese: Longer-Lasting, But Why?

The shelf life of cheese depends on its moisture content. Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last one week in the fridge, while harder cheeses will last much longer, from a few months to basically forever. Lower water content in your cheese means there's less chance for bacteria to grow in and on it. Harder, aged cheeses will last the longest in the fridge, with most being able to last four to six months in the fridge if stored correctly.

Hard cheeses can be stored in the fridge for up to six months

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, can be stored in the fridge for up to six months if they are unopened. Once opened, hard cheeses can last for about four weeks in the refrigerator.

Hard cheeses have a longer shelf life than soft cheeses because they contain less moisture, which makes it difficult for bacteria to flourish. To extend the shelf life of hard cheeses, they should be stored in the refrigerator using the following steps:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in cheese paper or wax paper.
• Put the cheese in a container with an airtight lid.

It is important to note that the shelf life of hard cheeses may vary depending on the brand and the storage method. Additionally, the quality and taste of hard cheeses may start to decline after a few weeks, even if they are still safe to consume.

To determine if hard cheese is safe to eat, look for signs of spoilage such as an unpleasant smell, slimy surface, dark spots, dryness, cracks, or mold. If any of these signs are present, it is best to discard the cheese.

Soft cheeses should be consumed within two weeks

Soft cheeses, such as mozzarella, feta, and cream cheese, are more perishable than harder varieties. This is because they have a higher moisture content, which provides an ideal environment for bacteria to thrive. As such, soft cheeses should be consumed within one to two weeks of opening, or within one to two weeks of their printed date.

To extend the shelf life of soft cheeses, they should be stored in a refrigerator at a temperature of 40°F or lower immediately after each use. They should be kept in a tightly closed container or wrapped in plastic to keep out moisture and other contaminants. Soft cheeses should not be kept at room temperature for extended periods, as they will quickly degrade as their temperature increases.

When it comes to determining whether a soft cheese has gone bad, your senses are usually the most reliable indicator. The most common trait of spoilage in soft cheese is the growth of blue or green mold. While some molds on cheese are harmless, many can produce dangerous toxins. Therefore, once mold is visible on a soft cheese, the entire product should be discarded. Other signs of spoilage in soft cheeses include a slimy texture, a yellowed color, a sour smell, or a scent of ammonia.

If you are unsure whether your soft cheese has gone bad, it is always better to be safe than sorry. Throwing away cheese that is past its prime is much preferable to risking food poisoning.

Semi-hard cheeses last two to four weeks in the fridge

Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, will typically last two to four weeks in the fridge. This is because they contain less moisture than soft cheeses, which have a shorter shelf life as they provide the ideal environment for bacteria to thrive.

To ensure your semi-hard cheese lasts the full two to four weeks, follow these steps for storing them in the fridge:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper.
• Put the cheese in a container with an airtight lid.

It is worth noting that semi-hard cheeses will last longer if they are unopened. Unopened packages of semi-hard cheeses will last about six months, according to the USDA.

Additionally, semi-hard cheeses can be frozen. If you have bought cheese in excess, divide it into several smaller portions and freeze it in freezer bags. There may be a slight difference in taste after thawing.

Cheese should be wrapped in parchment or wax paper

Cheese is a living product that continues to ripen and change over time. To keep it fresh, it's important to wrap it in a material that allows it to breathe and release moisture while protecting it from the low humidity in the fridge.

Cheese paper is ideal for storing cheese, as it is designed to allow the cheese to breathe and not dry out. It is coated with wax and polyethylene, creating a barrier that wicks away excess moisture while still allowing the cheese to breathe. This prevents the cheese from tasting like plastic, which can happen if it's wrapped in plastic wrap.

If you don't have cheese paper, parchment paper or wax paper are good alternatives. Gordon Edgar, a cheesemonger and author, recommends wrapping soft-ripened or semi-soft cheeses like Brie in parchment paper and then placing them in an airtight container. For blue cheese, Edgar suggests wrapping it in foil.

When using parchment or wax paper, it's important to wrap the cheese in plastic wrap or put it in a plastic bag or airtight container to prevent the cheese from drying out. This creates a microenvironment for the cheese, allowing it to breathe while maintaining the necessary moisture.

By wrapping cheese in parchment or wax paper, you can help extend its shelf life and maintain its freshness and flavour.

Cheese can be frozen, but the texture may be affected

Cheese can be frozen, but its texture may be affected. While freezing is a good way to increase the shelf life of cheese, it can cause the cheese to become drier, crumbly, and mealy. Small ice crystals form inside the cheese when it is frozen, disrupting its internal structure. When the cheese is thawed, water is released, which can make the cheese dry and crumbly.

Freezing is not recommended for soft cheeses such as ricotta, cottage cheese, cream cheese, and Brie, as their texture will suffer the most from freezing. Fresh cheeses like queso fresco and paneer also do not freeze well. Hand-crafted, artisanal cheeses with delicate flavors and aromas are best bought in smaller portions and consumed fresh.

Hard and semi-hard cheeses like cheddar, Swiss, and blue cheese can be frozen, but their texture will become crumbly and mealy, and they will be harder to slice. However, shredded or sliced hard cheeses are suitable for freezing, especially if they are to be used as toppings or in cooked dishes.

If you decide to freeze cheese, it is recommended to portion it into quantities that you are likely to use at one time. Wrap the cheese in foil or cheese paper, or store it in its original packaging if it is unopened. Place the wrapped cheese in an airtight container or bag to prevent freezer burn. Freeze the cheese as quickly as possible to prevent the formation of large ice crystals.

While cheese can be kept frozen indefinitely, it is best to use it within 6 to 9 months for optimal quality. Thaw frozen cheese in the refrigerator, and use it in cooked dishes where changes in texture are less noticeable.

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