Kamil Perry
Cheese is a beloved food item, but it can go stale. The staleness of cheese depends on the type of cheese, its moisture content, and how it is stored. Harder cheeses like Parmesan can be left out for longer periods, while softer, higher-moisture cheeses like ricotta or mascarpone will spoil faster. Cheese should be properly wrapped and stored to maintain its freshness and avoid bacterial growth. Even after the best by date, cheese can be safely consumed if it shows no signs of spoilage, such as mould, discolouration, or a stronger smell.
| Characteristics | Values |
|---|---|
| How to know if cheese has gone stale | Common traits of cheese going stale include a darker colour, harder texture, stronger smell, and mould growth |
| How long does cheese last? | This depends on the type of cheese, the processing method, packaging date, exposure to heat, how the cheese is stored, and the best-by date |
| Harder vs. softer cheeses | Harder cheeses like Parmesan can be left out for longer than softer cheeses like ricotta, mascarpone, and Brie will spoil faster when left out |
| Expiration dates | Expiration dates on cheese are not always accurate, and cheese can be used past its expiration date if it is properly stored and does not show signs of mould growth |
| Freezing cheese | Cheeses like Brie and Camembert can be frozen, but the results are not always the best, and they are better suited for melting |
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What You'll Learn
How to identify stale cheese
Cheese is a beloved dairy product, but it can be tricky to determine if it has gone stale. The challenge is further compounded by the fact that different types of cheese age and spoil differently. Here are some ways to identify if your cheese has gone stale:
Appearance
The visual appearance of the cheese can provide important clues about its freshness. If the colour of the cheese has darkened, faded, or developed discoloured spots, it might be going stale. Look out for any slimy or bloated appearance on the surface, which could indicate bacterial growth. Mould growth is also common on stale cheese. However, some varieties of cheese, like blue cheese, intentionally cultivate mould as part of their flavour profile. For other types of cheese, a thin layer of mould can be removed, and the remaining cheese can be consumed safely. But if the mould layer is thick or smelly, discard the cheese entirely.
Smell
Cheese is notorious for its pungent aroma, but an unusually strong or odd smell could indicate staleness. Trust your instincts and be cautious if you detect any off-putting odours, such as ammonia, spoiled milk, or other unpleasant scents.
Taste
If you are unsure about the cheese's freshness after examining its appearance and smell, you may need to resort to a taste test. Take a small amount of cheese and proceed with caution. If the cheese tastes sour or unpleasant, it has likely gone stale and should be discarded.
Expiration Dates
While not always reliable, checking the 'best before' or expiration date on the cheese packaging can provide a guideline. Hard cheeses like Parmesan can often be consumed safely beyond their expiration dates, while softer cheeses are more perishable.
Remember, when in doubt, it is always better to be safe than sorry. If the cheese exhibits multiple signs of staleness or gives off a strong unpleasant odour, it is best to discard it to avoid any potential health risks associated with spoiled food.
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Hard cheese vs. soft cheese
The main difference between hard and soft cheeses is their moisture content. Soft cheeses have a higher moisture content, which leads to a softer texture and a shorter shelf life. Hard cheeses, on the other hand, have a lower moisture content and a firmer texture, resulting in a longer shelf life.
Soft cheeses typically have a moisture content between 55% and 80% of their dry weight. Examples of soft cheeses include Brie, Camembert, Livarot, Mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. These cheeses are often aged from the exterior inward by exposing them to mould, which contributes to their smooth, runny, or gooey textures and intense flavours. During the ageing process, soft cheeses may be sealed in wax or plastic to prevent moisture evaporation, or they may be allowed to dry out and develop a rind that slows down the drying process.
Hard cheeses, on the other hand, have a moisture content between 25% and 45% of their dry weight. Examples of hard cheeses include Parmesan, Grana Padano, pecorino, and Cheddar. Hard cheeses are tightly packed into forms, usually wheels, and aged for months or years until their moisture content is significantly reduced, resulting in a firm and granular texture. The longer ageing process contributes to the richer flavour profile of hard cheeses, which can include buttery, salty, umami, floral, nutty, and sometimes sweet notes.
It's worth noting that the shelf life of hard cheese can be influenced by various factors, such as the type of cheese, processing method, packaging date, exposure to heat, storage conditions, and "best by" dates. Additionally, the presence of mould can impact the shelf life of both hard and soft cheeses. While some moulds on cheese are harmless, others can produce dangerous toxins. It's generally recommended to cut away mouldy portions of hard cheese and discard mouldy soft cheeses entirely.
In terms of food safety, soft cheeses are more susceptible to bacterial growth and spoilage when left at room temperature. Hard cheeses, such as Parmesan, can typically be left out for longer durations without significant microbial growth. However, it's important to use your best judgement and avoid consuming cheese that looks or smells unappealing, regardless of its texture.
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Expiration dates
Hard cheeses like Cheddar, Parmesan, and Gouda tend to have longer shelf lives and are more likely to be safe to consume past their expiration dates if properly stored and showing no signs of spoilage. However, soft and fresh cheeses, such as Brie, Camembert, cream cheese, ricotta, and cottage cheese, have shorter shelf lives and are more perishable.
When it comes to mould, different types of cheese have different expectations. Bloomy Rind cheeses like Brie and Camembert naturally have a velvety white covering on the rind, which is edible. On the other hand, orange, rust red, blue, or green moulds indicate spoilage. For harder cheeses, you can cut off the mouldy part and an extra 1/8 to 1/4 inch of the surrounding area and safely consume the rest of the cheese. However, if you find mould on soft cheeses, it is recommended to discard the entire product.
Other signs of cheese spoilage include a darker colour, harder texture, stronger smell, and noticeable squashy spots. If the cheese has developed an ammoniated or sharp ammonia aroma, it is best to discard it. Additionally, if the cheese has been left out of the refrigerator for an extended period, it may be at risk of bacterial growth or spoilage. As a general rule, cheese should not be kept out at room temperature for more than four hours.
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Storing cheese
Cheese is a living, breathing organism, and proper cheese care is essential to keeping it fresh. Cheese needs oxygen and humidity to stay alive, so it should never be stored in plastic wrap, which cuts off the air supply and can cause the cheese to suffocate and develop off-flavours and textures.
When storing cheese, it is important to consider the type of cheese, the size of the individual piece, the moisture content, and the ripeness. Fresh cheeses like ricotta, feta, and mozzarella should be kept in their original packaging with their brine. For other types of cheese, it is recommended to use cheese paper—an opaque paper covered with a thin layer of wax or plastic—or to wrap the cheese in parchment or wax paper and then tuck it into a loosely sealed container or plastic bag. Reusable beeswax wraps are also an effective option. If using a sealed glass or plastic container, it is important to occasionally open the container to avoid condensation and the development of off-flavours, especially for softer cheeses. The cheese and produce drawers in the fridge are best for keeping cheese humid and cool.
For harder cheeses, such as Parmesan, pre-grated or shaved options can last much longer without risk due to their low moisture content. These cheeses can be stored in a plastic bag or plastic wrap, although some recommend slicing a bit off the surface before serving if using plastic wrap. Semi-hard cheeses like cheddar can also be stored in a plastic bag or vacuum-sealed, lasting months when sealed and 3-4 weeks once opened.
It is important to note that cheese should not be left out at room temperature for more than four hours to prevent bacterial growth or spoilage. Harder cheeses like Parmesan can be left out for up to 24 hours without issue, while softer cheeses with higher moisture content will deteriorate faster.
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Cheese and bacterial growth
Cheese is a dairy product that is susceptible to bacterial growth and spoilage. The rate at which cheese spoils depends on various factors, including the type of cheese, moisture content, storage conditions, and exposure to oxygen.
Bacterial Growth in Cheese Manufacturing
Cheese is traditionally made using lactic acid bacteria (LAB) naturally present in milk. However, modern cheese-making often involves inoculating milk with specific starter cultures of bacteria to ensure consistent acid production and flavour development. These starter cultures, such as Lactobacillus helveticus, contribute to the unique characteristics of different cheeses. During the fermentation process, milk is converted into a gel, and the resulting curds are separated from the whey. Salt is then added to inhibit the growth of unwanted bacteria and promote the growth of desirable microbes.
Bacterial Growth During Storage and Aging
After cheese is manufactured, microbial activity continues to play a crucial role in its aging and ripening process. Different types of bacteria, yeasts, and moulds can grow on the surface and within the cheese, influencing its texture, appearance, and flavour. For example, white moulds (P. camembertii) on soft-ripened cheeses break down milk proteins, creating a ripened layer and developing garlicky or earthy flavours.
Additionally, some cheeses, like blue cheese, are pierced during aging to introduce oxygen and encourage the growth of moulds like Penicillium roqueforti, which gives blue cheese its distinctive veins. Other bacteria, like Propionobacter shermanii, can contribute to the formation of holes in Swiss cheeses and the development of sharp flavours.
Preventing Spoilage
To prevent spoilage, it is essential to follow proper storage practices. In general, harder cheeses tend to have a longer shelf life than softer, higher-moisture cheeses. Proper refrigeration at or below 40°F can significantly extend the shelf life of cheese. Additionally, mould growth on harder cheeses can sometimes be safely managed by cutting away the affected area, but softer cheeses with visible mould should be discarded. It is also important to note that expiration dates on cheese packaging are not absolute indicators of spoilage, and sensory evaluation (sight, smell, and taste) can provide additional guidance.
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Frequently asked questions
Yes, cheese can get stale.
Common traits of cheese going bad include a darker colour, harder texture, stronger smell, and mould growth.
If there is mould on softer cheeses, the entire product should be thrown away. For harder cheeses, it is safe to cut away the mould and an inch of the surrounding area and still consume the rest of the cheese.
The shelf life of cheese depends on a variety of factors, such as the type of cheese, processing method, packaging date, exposure to heat, storage method, and "best by" date. In general, harder cheeses tend to have a longer shelf life.
Cheese should be kept out of the fridge for no longer than four hours to prevent bacterial growth and spoilage.
