Andy Montoya
Cheese is a beloved dairy product with a surprisingly long shelf life. However, even cheese can go bad. The question then becomes: how do you know when it's time to toss that block of cheddar or chunk of Gruyère? The key indicators of spoiled cheese include visible mould, a harder texture, a stronger smell, and discolouration. While some mouldy cheeses are safe to consume after cutting off the affected area, softer cheeses with higher moisture content are more susceptible to dangerous bacteria and should be discarded if mould is present. Proper storage methods, such as refrigeration or freezing, can significantly extend the shelf life of cheese, preventing it from turning rancid.
| Characteristics | Values |
|---|---|
| Shelf life | Influenced by type of cheese, processing method, packaging date, exposure to heat, storage, and sell-by date |
| Harder cheeses | Longer shelf life |
| Proper storage temperature | At or below 40°F |
| Unopened hard cheese | Can be kept in the fridge for 2-4 months or 8 months in the freezer |
| Opened hard cheese | Safe to eat for 6 weeks |
| Soft cheese | More prone to mould, harder to identify |
| Mouldy soft cheese | Should be thrown away |
| Mouldy firm cheese | Cut away the mould and an inch surrounding it, then it's safe to cook with |
| Semi-hard and semi-soft cheeses | Can be consumed 2-4 weeks past the expiration date |
| Softer cheeses | More prone to microbes even after removing mould |
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What You'll Learn
Cheese is not made from rotten milk
When milk rots, bacteria, moulds, and other microorganisms colonize it, consuming and breaking it down, and eventually dying in it. This process is unpredictable and results in what we call "spoiled" or "rotten" milk.
On the other hand, cheese is the product of controlled bacterial action. The process of making cheese involves adding a starter culture blend to warmed milk, which ferments the lactose into lactic acid, lowering the pH. The type of bacteria, temperature, time allowed for fermentation, and amount of water drained from the curdling milk, all contribute to the final product's texture, taste, and flavour.
Cheese-making is a delicate process that requires careful control of various factors to achieve the desired outcome. It is an art and a science that transforms milk into a less perishable, more flavourful, and nutritious food product.
Additionally, cheese is not entirely sterile, even when made with pasteurized milk. It can develop mould and spoil over time, especially if not stored properly. However, this does not mean that cheese is made from rotten milk. The key distinction lies in the level of control and intention during the spoilage process, resulting in the vast variety of cheeses available today.
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The difference between ageing cheese and cheese going bad
Cheese is a product of highly controlled bacterial action. The type of bacteria, temperature, amount of time they are allowed to act, and the amount of water removed from curdling milk all influence the end product's texture, taste, and flavour. However, cheese is not a sterile product, and improper storage can cause it to spoil.
The key difference between ageing cheese and cheese going bad is moisture content. Aged cheese is allowed to dry up over time, whereas cheese that goes bad retains its moisture content. Harder cheeses tend to last longer than softer cheeses, which are more prone to mould due to their higher moisture content.
Some signs of cheese going bad include a darker colour, harder texture, and a stronger smell. Mould growth is also an indicator of spoilage, and while some moulds on cheese are harmless, others can produce dangerous toxins. If mould is present, it is recommended to cut away the affected area and an inch surrounding it without touching the mould itself. However, for softer cheeses, it is advised to discard the entire product if mould is detected.
Proper storage is crucial to prevent cheese from spoiling. Hard cheeses like Parmesan or Cheddar can be stored in the fridge for two to four months or up to eight months in the freezer if unopened. Once opened, they are generally safe to consume for six weeks. Gruyere and Gouda, which are semi-hard, can be refrigerated for two to three weeks after opening or frozen for up to two months if unopened.
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Factors influencing the shelf life of hard cheese
The shelf life of hard cheese is influenced by a multitude of factors, which can be categorised into two groups: the production and packaging of the cheese, and the storage of the cheese.
Production and Packaging
The type of cheese, the processing method, and the packaging date all influence the shelf life of hard cheese. The harder the cheese, the longer it will keep. The maturation period of the cheese can also affect its shelf life, with some cheeses spoiling faster as a result of their maturation period.
Storage
The temperature at which the cheese is stored, its exposure to heat, light, and oxygen, and the length of its storage period all influence the shelf life of hard cheese. When stored at or below 40°F, hard cheese will last longer. Exposure to heat, oxygen, and light can cause enzymatic oxidation reactions, leading to degradation processes such as discoloration, off-flavours, nutrient loss, and the formation of toxic substances.
The presence of mould is a sign that cheese has gone bad. For softer cheeses, the presence of mould means that the entire product should be thrown away. For firmer cheeses, the mould can be cut away, along with an inch of the surrounding cheese, and the rest can still be consumed or cooked with. However, it is important to note that some moulds produce dangerous toxins, so consuming cheese with mould carries health risks.
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What to do if there is mould on cheese
Cheese is highly susceptible to mould due to its inherent milk composition. Mould can be identified by a darker colour and a harder texture, accompanied by a stronger smell. Once mould is visible, soft cheeses should be discarded, and shredded cheese should be thrown out entirely. Harder cheeses can be salvaged by cutting away the mould and an inch of the surrounding cheese without touching the mould with the knife. However, it is important to note that some moulds on cheese, like the dark black-grey mould Aspergillus niger, can produce dangerous toxins and should be avoided.
To prevent mould from forming on cheese, proper storage is essential. Cheese should be wrapped in special cheese paper or parchment paper and labelled with the type of cheese and the purchase date. It should then be stored in the crisper drawer of the refrigerator, which provides a consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the slightly higher temperature is better for cheese preservation.
Hard, aged cheeses like Parmesan, pecorino, aged Gouda, and older Cheddars are the least likely to develop mould. These long-aged cheeses have already undergone controlled mould growth during the cheesemaking process, contributing to their flavour and texture. Therefore, when in doubt, opting for these harder, aged varieties can reduce the likelihood of encountering mould issues.
Additionally, the “best by” or “sell by” dates on cheese packaging are not strict expiration dates but rather indicators of the manufacturer's guaranteed quality period. Cheese can often be safely consumed even after these dates if properly stored and mould-free. However, it is important to practice food safety and regularly inspect cheese for any signs of spoilage to prevent potential health risks associated with consuming spoiled foods.
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How to store cheese properly
Cheese is a preservation method for milk, but it can still go bad. Proper storage can help cheese stay fresh and tasty for longer.
The first step to storing cheese is to wrap it. The best option is to use cheese paper—a special type of thick paper coated on one side with a combination of wax and polyethylene. If you don't want to buy cheese paper, you can use parchment or wax paper, then tuck it into a loosely sealed container or plastic bag. Reusable beeswax wraps are another option.
Next, you'll want to find the right place in your refrigerator. The cheese and produce drawers in your fridge are best at keeping cheese humid and cool. Even better is one of the bins usually reserved for vegetables, as there's more humidity, which benefits cheese.
How you store your cheese depends on the type of cheese. Soft-ripened or washed-rind cheeses like brie and taleggio have more moisture, so they need a bit of air but not too much. Plastic bags or cheese paper are best; plastic wrap will smother them. For low-moisture or aged cheeses, use a plastic bag or plastic wrap. If you use plastic wrap, slice a bit off the surface before serving. Hard cheeses can be stored in the refrigerator for over a month. If you have more cheese than you can eat before it goes bad, you can freeze it. Cut the block in half, wrap the half you're not using in foil, and put it in the freezer. Take it out ahead of time to defrost when you want to use it.
Finally, a few general tips. First, only slice cheese when you are going to use it. Slicing increases the surface area, exposing more cheese to possible contamination, oxidation, and dehydration, thus shortening its shelf life. Second, avoid touching the cheese with your bare hands—wear gloves if you can. Third, if you see or smell mold growth, throw away soft cheeses. For firmer cheeses, cut away the mold and about an inch of the surrounding cheese without touching the mold with your knife, and it's still safe to cook with.
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Frequently asked questions
Yes, cheese can get rotten. However, when properly stored at or below 40°F, the shelf life of cheese increases.
Some common traits of cheese going bad are a darker colour, harder texture, and a stronger smell. Your cheese has gone bad when you see or smell mould growth.
For softer cheeses, once mould is visible, throw them away. For firmer cheeses, if you cut away the mould and an inch of the cheese surrounding the mould (without touching the mould), it is still fine to cook with.
To prevent your cheese from going bad, store it properly. Stored properly, an unopened packet of hard cheese like parmesan or cheddar can be kept in the fridge for between two and four months or eight months in the freezer.
