Bushra Griffith
Cheese is a beloved dairy product that is nutritious, versatile, and tasty. It has a relatively long shelf life, but it's important to know how long it lasts and how to store it properly to avoid wasting food or risking food poisoning. The shelf life of cheese depends on various factors, including the type of cheese, packaging, and storage conditions. Hard cheeses like Cheddar, Parmesan, and Gouda tend to have a longer shelf life than softer varieties due to their lower moisture content. Proper storage methods, such as vacuum sealing or wrapping in parchment paper, can also extend the shelf life of cheese. While expiration dates on cheese products are often arbitrary, it's crucial to inspect the cheese for signs of spoilage, such as mould, discolouration, or unusual textures and odours. In this paragraph, we will explore the factors that affect the shelf life of cheese and provide guidelines for safe consumption and storage.
| Characteristics | Values |
|---|---|
| Cheese expiration | Cheese has a relatively long shelf life, but it can go bad. |
| Best-by dates | These are guidelines for quality, not safety. Cheese can be safe to eat past its best-by date. |
| Spoilage indicators | Mould, odd colours, unusual textures, sour flavour, unpleasant odours. |
| Type of cheese | Hard cheeses like Cheddar, Parmesan, and Gouda tend to have a longer shelf life than soft cheeses. |
| Storage | Proper storage can extend the shelf life of cheese. Refrigeration is recommended for most cheeses. |
| Sensory evaluation | Using your senses (sight, smell, taste) can help determine if cheese is safe to eat. |
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Hard vs. soft cheese
The length of time a cheese lasts in the fridge depends on its type. Soft cheeses tend to spoil more quickly than hard cheeses. Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a longer shelf life and are less perishable. This is because they contain less moisture, making them less prone to spoilage from bacteria.
Hard cheeses can be safely consumed past their expiration date if properly stored and showing no signs of spoilage. If hard cheese develops mould, it is usually safe to cut off the affected area and consume the rest. However, if the cheese has an unusual taste, smell, or appearance, it should be discarded. Hard cheeses may also develop white specks or crystallized patches, which are typically safe and indicate the presence of calcium lactate crystals rather than mould.
Soft cheeses, such as cottage cheese, cream cheese, and crumbled or shredded varieties, have a shorter shelf life and are more perishable. If mould is present on soft cheeses, the entire product should be discarded. Soft cheeses with a high moisture content, such as Brie, ricotta, or cottage cheese, should be consumed within a week of opening. Fresh soft cheeses like Mozzarella should be thrown out if they develop slimy mould or pinkish, reddish patches. Washed-rind soft cheeses like Livarot should also be discarded if the rind appears slimy, weepy, or has an ammoniated smell.
In general, it is important to inspect cheese for signs of spoilage, regardless of the type or expiration date. Changes in texture, discolouration, and off or sour flavours indicate that the cheese has likely spoiled and should be discarded. It is also important to consider individual health conditions when consuming cheese past its expiration date. Individuals with a compromised immune system, pregnant women, elderly individuals, or those with certain health conditions should be cautious and avoid consuming spoiled food.
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Proper storage
To keep cheese fresh for longer, it is recommended to wrap it gently in parchment paper before placing it in the fridge. A safe fridge temperature is below 40°F (4°C). Blue cheese, for instance, should be stored in aluminium foil due to its higher moisture content and blue mold. Feta cheese stored in brine also lasts longer due to the salt in the water, which prevents mold growth.
Vacuum sealing is another effective method to extend the shelf life of cheese. Properly sealed cheese can last for months or even a year. Oxygen is the key element that makes food go bad, so if it's sealed, it will last years past its best-by date.
It is also important to inspect your cheese regularly for any signs of spoilage, such as mold, odd colours, unusual textures, or a sour flavor. If you notice surface mold on hard cheese, cut off at least 1 inch (2.5 cm) around and below those spots. While some molds are harmless, others can cause food poisoning, so it is always better to be cautious and discard the cheese if you are unsure.
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Best-before dates
The safety of eating cheese past its best-before date depends on the type of cheese and how it has been stored. For example, soft cheeses with high moisture content, such as mozzarella, are more susceptible to spoilage and should be consumed quickly. On the other hand, harder cheeses with lower moisture content, such as Parmesan and Pecorino, have a longer shelf life, even after the package is opened, as long as they are stored properly.
Some people deliberately age their cheese, especially Stilton, to enhance its flavour. However, it is important to note that strongly flavoured cheeses can sometimes become too strong with different tastes, such as ammonia, if eaten too long after their best-before date.
When it comes to determining if a cheese is still good past its best-before date, it is important to use your senses. Look for signs of spoilage such as mould, odd odours, slimy texture, or sour flavour. With harder cheeses, you can cut off a small amount of mould and still consume the rest of the cheese. However, if you see red or black mould, it is best to discard the entire cheese.
In the United States, there are no regulations on date marking for cheese. Therefore, it is important to use your common sense and good judgement when deciding whether to consume cheese past its best-before or expiration date.
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Signs of spoilage
Different types of mould can cause various colours and patterns, such as blue, red, or white spots. It is crucial to check for unusual colours, textures, or odours to ensure the cheese is safe to consume. Any significant colour change in cheese can be a sign of spoilage. This could be due to oxidation, which affects the compound beta-carotene, resulting in a whiter appearance. Browning during ageing, particularly in cheeses like Gouda and Parmesan, can also indicate spoilage. While discolouration may not always imply safety risks, it can negatively impact flavour and texture.
Spoiled cheese may exhibit textural changes, such as hardening or cracking in hard cheeses like Cheddar due to moisture loss. Other textural changes that indicate spoilage include sliminess, grittiness, or dryness. An unpleasant or unusual odour, such as a rancid or sour smell, is another sign that the cheese has gone bad.
Soft cheeses tend to spoil faster than hard cheeses. Generally, unopened hard cheeses can last up to 6 months in the fridge, while soft cheeses last about 1-2 weeks after opening.
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Health risks
While cheese is a nutritious, versatile, and tasty dairy product, it can carry some health risks if consumed when spoiled. The health risks associated with eating spoiled cheese are detailed below:
Food poisoning
Food poisoning is a common health risk associated with consuming spoiled or expired cheese. Soft cheeses, such as Brie and Camembert, are particularly susceptible to mould, which can spread throughout the entire product, making it unsafe to eat. Eating mouldy soft cheese can lead to food poisoning, with symptoms including nausea, stomach cramps, diarrhoea, vomiting, chills, and fever. In severe cases, hospitalisation may be required.
Bacteria and toxins
Bacteria growth is more prevalent in soft cheeses due to their higher moisture content. This makes soft cheeses more prone to spoilage and the development of harmful bacteria, such as Listeria, Salmonella, or E. coli, which can cause food poisoning. Additionally, some moulds on cheese can produce dangerous toxins, even in small quantities, posing a significant health risk.
Allergies and sensitivity
Some individuals may have allergies or sensitivities to certain types of cheese, especially those with compromised immune systems, pregnant women, the elderly, or people with specific health conditions. Consuming spoiled or expired cheese can exacerbate these allergies or sensitivities, leading to adverse reactions.
Discolouration and texture changes
Spoiled cheese may exhibit discolouration, such as yellowing or browning, indicating potential spoilage. Changes in texture, such as dryness, crumbly consistency, or slimy consistency, can also signify that the cheese has gone bad. These alterations in appearance and texture may be unappealing and affect the overall dining experience.
Taste and odour
Expired or spoiled cheese may have an unpleasant taste or odour. It may taste sour or burnt, causing a tingling or burning sensation in the mouth. In some cases, spoiled cheese may emit a toxic ammonia-like odour or resemble the smell of livestock urine, indicating that it is no longer safe for consumption.
To minimise health risks, it is essential to inspect cheese for any signs of spoilage, mould, discolouration, or unusual textures before consumption. Practicing proper food storage and hygiene is also crucial to prevent foodborne illnesses and ensure the cheese remains safe to eat.
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Frequently asked questions
Yes, cheese does expire, but it is more complicated than a simple yes or no answer. Cheese has a "best before" date, which is a guideline for quality, not safety. Hard cheeses like Cheddar, Parmesan, and Gouda are more likely to be safe to eat past their expiration date if properly stored and show no signs of spoilage. Soft and fresh cheeses have a shorter shelf life and are more perishable.
There are a few ways to tell if your cheese has expired. Firstly, look at the cheese and check for any changes in texture or colour. Overly dry, crumbly, or slimy textures can indicate spoilage, as can significant changes in colour, such as yellowing or browning. You can also try smelling the cheese; while some cheeses have a strong odour, they shouldn't smell like sweat, chlorine, or ammonia. Finally, you can try a small amount of the cheese. If it has an off or sour flavour, it has likely expired and should not be consumed.
The length of time cheese lasts in the fridge depends on the type of cheese. Hard cheeses tend to last longer than soft cheeses since they contain less moisture and are therefore less prone to spoilage from bacteria. Generally, unopened hard cheeses don't need to be refrigerated but will last much longer if they are. Proper storage can help extend the life of your cheese.
To keep your cheese fresh for longer, wrap it gently in parchment paper before placing it in the fridge. Blue cheese, on the other hand, is best stored in aluminium foil due to its higher moisture content and blue mold. Feta cheese stored in brine will also last longer thanks to the salt in the water, which prevents most mold growth.
