Frederic Melton
Cheese is a beloved dairy product with a wide range of varieties, from soft and creamy to hard and crumbly. While it is a delight for cheese enthusiasts, it can also be a source of confusion when it comes to determining its shelf life. So, does cheese go bad after years? The answer is a bit complex. While hard cheeses like Cheddar, Parmesan, and Gouda can last for several months to even a year or more when stored properly in the fridge, soft cheeses like Brie, Camembert, and mozzarella have a much shorter shelf life, typically lasting only a few weeks to a few months. The key factors influencing cheese's longevity are moisture content and storage methods.
| Characteristics | Values |
|---|---|
| Shelf life | Varies depending on the type of cheese |
| Hard cheese | Lasts 3-4 weeks in the fridge |
| Soft cheese | Lasts 1-2 weeks in the fridge |
| Unopened hard cheese | Can last for several months or even a year when stored in the fridge |
| Unopened soft cheese | Can last for a few weeks to a couple of months when stored in the fridge |
| Blue cheese | Should be wrapped in aluminium foil |
| Feta | Has a longer shelf life due to being stored in brine |
| Freezing cheese | Not recommended, especially for soft cheeses |
| Cheese paper | Can be used to wrap cheese and maintain moisture |
| Safe fridge temperature | Below 40°F (4°C) |
| Signs of spoilage | Sour, rancid, or ammonia smell; mould; changes in texture |
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What You'll Learn
Hard cheeses can be cut to remove mould and are safe to eat
Cheese is simply a less perishable form of milk. Most of the moisture is removed, and fat and protein are preserved by fermentation, salt, and acidity. The more water left, the more perishable the cheese. Cheese will usually become unpalatable far before it becomes dangerous, so there's no need to stress.
Some examples of hard cheeses include Cheddar, Swiss, Manchego, Parmesan, and Pecorino. These cheeses are less perishable due to their lower moisture content. It is important to note that soft cheeses, such as Brie, goat cheese, and cream cheese, should be discarded if mould is present as the mould can quickly permeate the entire block.
When in doubt, it is always best to inspect your cheese using your senses of taste and smell to determine if it is safe to consume. Additionally, always store your cheese at a safe refrigerator temperature of below 40°F (4°C) to prolong its lifespan.
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Soft cheeses with mould should be thrown away
Cheese is a less perishable form of milk, as most of the moisture is removed, and fat and protein are preserved by fermentation, salt, and acidity. The more water left in the cheese, the more perishable it is. Therefore, soft cheeses with a higher water content are highly perishable.
It is important to note that cheese will usually become unpalatable far before it becomes dangerous. Therefore, the taste and smell of the cheese are often the best indicators of whether it has gone bad. However, if you ever notice red or black mould on any type of cheese, it should be thrown away, as this could indicate a health risk.
To prevent mould and keep your cheese fresh for longer, it is recommended to wrap it gently in wax, parchment, or cheese paper, and store it in the fridge at a temperature below 40°F (4°C). Freezing cheese is not usually recommended, especially for soft cheeses, as it can affect the texture and taste.
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Cheese should be wrapped in wax, parchment or cheese paper to maintain moisture
Cheese is a less perishable form of milk, with most of the moisture removed and fat and protein preserved through fermentation, salt, and acidity. However, cheese can still go bad, and it is important to know how to store it to maintain its freshness and flavour.
Cheese should be wrapped in wax, parchment, or cheese paper to maintain moisture. Wax paper is a good option for wrapping cheese as it prevents air from drying the cheese out. Parchment paper is also a good option, as it offers breathability while maintaining moisture control. It is important to change the wrapping each time you use the cheese to prevent moisture buildup and maintain freshness.
Cheese paper, such as Formaticum, is specifically designed for cheese storage. It is a two-ply paper that allows the cheese to breathe while maintaining the proper humidity. The outer layer is usually made of wax-coated paper, while the inner layer is a porous material that wicks away excess moisture.
After wrapping the cheese in paper, it is recommended to loosely wrap it in plastic or put it in a plastic bag to create a microenvironment for the cheese and prevent mould growth. However, plastic wrap can impart plasticky flavours to the cheese, so it is best to use paper first and then plastic.
In addition to proper wrapping, it is important to store cheese at the proper temperature and humidity levels. The ideal storage temperature for most cheeses is between 35°F and 45°F (1.7°C to 7.2°C), which helps slow down bacterial growth while preventing the cheese from freezing or drying out. A safe fridge temperature is below 40°F (4°C).
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Cheese should be stored at a temperature below 40°F (4°C)
Cheese is a less perishable form of milk. The more water left in the cheese, the more perishable it is. Most cheeses with a higher water content are highly perishable. For example, soft cheeses like cottage cheese, cream cheese, and goat cheese are more prone to spoilage and should be discarded if they contain any mould. In contrast, hard cheeses like cheddar, parmesan, and gouda are less perishable and can be preserved for longer. If these hard cheeses develop mould, it is safe to cut off at least 1 inch (2.5 cm) around and below the affected areas.
To ensure the longevity of your cheese, it is imperative to store it at the right temperature. Cheese should be stored at a temperature below 40°F (4°C). This temperature range is crucial for maintaining freshness and preventing bacterial growth. The ideal storage temperature can vary slightly depending on the type of cheese. Soft and fresh cheeses are best stored between 1.7°C and 3.3°C (35°F to 38°F). Semi-soft cheeses should be kept between 2.8°C and 4.4°C (37°F and 40°F). Hard and aged cheeses can be stored between 4.4°C and 7.2°C (40°F and 45°F). It is essential to maintain consistent temperatures for the best quality and safety.
Proper wrapping and storage techniques are also crucial. After opening, wrap the cheese using wax, parchment, or cheese paper to maintain its moisture. Parchment paper allows the cheese to breathe while protecting it. Cheese bags are another option for cheese lovers, as they maintain humidity to prevent dryness while allowing the cheese to breathe. Plastic wrap can be used in a pinch, but it may impart an unwanted plasticky flavour to the cheese. Freezing cheese is generally not recommended, especially for soft cheeses, as it can affect the texture and flavour. However, a block of cheese intended for cooking can be frozen for a few months.
Additionally, it is important to inspect your cheese using your senses of taste and smell to determine if it has gone bad. Expiration dates on cheese packaging are often inaccurate, and cheese will usually become unpalatable before it becomes dangerous to consume. Trust your senses to determine whether the cheese is safe to eat. If you notice any red or black mould on your cheese, discard it immediately, as this indicates unsafe conditions.
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Blue cheese should be wrapped in foil
Cheese is a less perishable form of milk, as most of the moisture is removed, and the fat and protein are preserved by fermentation, salt, and acidity. The more water left in the cheese, the more perishable it is. For example, soft cheeses like cottage cheese, cream cheese, and goat cheese are more perishable than hard cheeses like cheddar, Swiss, muenster, gouda, and parmesan.
Blue cheese, unlike most other cheeses, is best stored in aluminium foil. Its higher moisture content and intentional blue mold make it more perishable. If the texture seems to be disintegrating or drying up, it should be discarded. Blue cheese should be wrapped in foil because the foil layer allows very little air exchange, which prevents the blue mold from growing a thick layer over the cheese's surface and affecting its flavour. The ideal foil to use is perforated aluminium foil, but because this can be expensive and hard to find, regular domestic aluminium foil from the supermarket is a good alternative.
When storing blue cheese, it is important to wrap the cheese loosely in foil and store it in the vegetable drawer of the fridge. This creates a microclimate with a controlled temperature and humidity, allowing the cheese to stay fresh and moist for longer.
While cheese will not magically go bad overnight, it is best to buy cheese more frequently in smaller amounts. Cheese will usually become unpalatable far before it becomes dangerous, so your senses will be the best red flags when cheese goes bad. However, if you ever see red or black mold on your cheese, it is a no-go.
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Frequently asked questions
Hard cheeses like cheddar, parmesan, and gouda have a lower moisture content, which helps extend their shelf life. Unopened, they can last for several months to even a year when stored in the fridge.
Soft cheeses like mozzarella, brie, and camembert have a shorter shelf life. Unopened, they typically last for a few weeks to a couple of months when refrigerated. Once opened, soft cheeses last 1–2 weeks in the fridge.
The tell-tale signs of cheese that has gone off are a sour, rancid, or ammonia smell, visible mould, and changes in texture, such as the cheese becoming overly dry, crumbly, or slimy.
Store cheese at a safe fridge temperature of below 4°C and wrap it using wax, parchment, or cheese paper to help maintain its moisture. For blue cheese, wrap it in foil.
