Randy Chandler
Cheese has been around for at least 7,500 years, while mechanical refrigeration has only been around for about 150 years. So, does cheese go bad at room temperature? The answer depends on several factors, including the type of cheese, moisture content, salt content, acidity, and the presence of a rind. Hard and aged cheeses with lower moisture content and higher acidity, such as Cheddar, Parmesan, and Gouda, are less prone to bacterial growth and can last longer at room temperature. On the other hand, soft cheeses with higher moisture content, such as Brie and Camembert, are more perishable and should not be left unrefrigerated for more than two hours. Additionally, the presence of a rind can protect the cheese from spoilage, as it acts as a barrier against unwanted bacteria.
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What You'll Learn
Soft cheeses should be discarded after 2-4 hours at room temperature
The length of time cheese can be left out at room temperature depends on several factors, including moisture content, salt content, and acidity. Soft cheeses, for example, are more perishable and less likely to last unrefrigerated than harder cheeses. This is because they have a higher moisture content. Soft cheeses, such as Queso Fresco, Brie, Camembert, cottage cheese, and cream cheese, can stay out for 2 to 4 hours before they should be discarded.
Harder cheeses, on the other hand, can stay out for up to 8 hours. This includes cheeses like Cheddar, Swiss, Gouda, Parmesan, and Romano. These harder cheeses are less likely to promote bacterial growth due to their lower moisture content and more acidic pH. For example, Parmesan could be left out for 24 hours without issue.
The presence of a rind also affects how long a cheese can be left out. A rind acts as a physical and biological barrier to bad molds and bacteria, so a well-rinded, acidic, and well-salted cheese can sit at room temperature for a long time, possibly even weeks or months if the temperature is cool enough. However, mold can still grow on the outside of a rindless cheese and transport bacteria to the inside, so caution is advised.
In general, the biggest issue with leaving cheese out at room temperature is the loss of quality. Cheese can dry out, becoming crusty, crumbly, and greasy, and the fat can separate, altering the texture and flavor. Therefore, soft cheeses should be discarded after 2-4 hours at room temperature, while harder cheeses can be re-wrapped and refrigerated for later use.
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Hard cheeses can be left out for up to 8 hours
Hard cheeses, such as Cheddar, Swiss, Gouda, Parmesan, and Romano, can be left out unrefrigerated for up to 8 hours. These cheeses have lower moisture content and a more acidic pH, which makes them less prone to bacterial growth. In fact, hard cheeses that are well-salted and have a pH of 5.5 or below are less likely to be contaminated by harmful bacteria.
While it is safe to leave hard cheeses out at room temperature for extended periods, it is important to consider the potential loss of quality. Hard cheeses can dry out when exposed to open air, especially in warmer rooms, resulting in a crusty and crumbly texture. Additionally, the fat may start to separate from the cheese, impacting its texture and flavour. Therefore, while hard cheeses can be left out for up to 8 hours, it is recommended to wrap them well and refrigerate them to maintain their freshness and flavour.
The safety of leaving cheese out at room temperature also depends on the type of cheese. Soft cheeses, such as Brie, Camembert, and Queso Fresco, should not be left out for more than 2 to 4 hours. These cheeses have higher moisture content and are more perishable, making them more susceptible to bacterial growth and spoilage. It is important to note that the presence of mould on soft cheese indicates that it should not be consumed, as it may contain harmful bacteria.
Overall, while hard cheeses can be safely left out for up to 8 hours, it is important to consider the potential impact on their quality and texture. Refrigeration can help maintain the freshness and flavour of hard cheeses, especially if they are wrapped properly and stored at the optimal temperature. Additionally, soft cheeses should be treated with extra caution, as they have a higher risk of bacterial growth and spoilage when left out at room temperature.
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Refrigeration is not crucial to storing cheese
While refrigeration can help to maintain the quality and taste of cheese, it is not always necessary for storing it. In fact, some cheeses are traditionally stored at room temperature or in environments without refrigeration.
The storage method depends on the type of cheese, with harder varieties being more suitable for room-temperature storage. Cheeses like Cheddar, Parmesan, Gouda, Swiss, and other hard, aged cheeses have lower moisture content, making them less prone to bacterial growth and more suitable for room-temperature storage. Their harder texture also means they are less likely to dry out or spoil when left unrefrigerated.
Additionally, factors such as acidity and salt content influence how well a cheese keeps at room temperature. More acidic cheeses, like Cheddar and Mozzarella, are safer to store at higher temperatures. Similarly, a well-salted cheese can last longer at room temperature, as salt inhibits bacterial growth.
Some cheeses, such as Parmesan and Scamorza, are traditionally aged and stored at room temperature or in environments without refrigeration. For example, Parmesan is aged at 21-24°C (room temperature), and Scamorza, a dry cheese similar to Mozzarella, is hung from rafters. In the past, root cellars and natural caves were used to maintain cooler temperatures for cheese storage, and some cultures stored cheese in brine, which has preservative properties due to its high salt content.
However, it is important to note that refrigeration can help maintain the quality and taste of cheese. Soft cheeses, in particular, are more perishable and should be consumed within a shorter period when left unrefrigerated. Additionally, the U.S. Department of Health recommends that cheese should not be left out at room temperature for more than two hours to prevent food safety risks.
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The chance of getting ill from mouldy cheese is very low
The shelf life of cheese at room temperature depends on several factors, such as moisture content, salt content, acidity, and the presence of a rind. While storing cheese at room temperature may cause it to dry out, get mouldy, or become contaminated with bacteria, the likelihood of getting ill from consuming mouldy cheese is relatively low.
Firstly, it is important to distinguish between different types of cheese. Hard, aged cheeses with low moisture content, such as Cheddar, Parmesan, Gouda, and Swiss, are less likely to promote bacterial growth and can generally be left unrefrigerated for longer periods. These cheeses often have a natural rind that acts as a protective barrier against harmful bacteria. On the other hand, soft cheeses with high moisture content, such as cottage cheese, cream cheese, and fresh soft cheeses like Queso Fresco, are more perishable and should be refrigerated.
When mould develops on soft cheeses, it can spread quickly and contaminate the entire container. Therefore, it is generally recommended to discard mouldy soft cheeses and not consume them. However, in most cases, consuming a small amount of mouldy cheese, especially hard or semi-soft cheese, is unlikely to cause significant health issues for most people. This is because the stomach's acidic environment can kill the mould spores before they can cause harm. Additionally, some cheeses, like blue cheese, Gorgonzola, Camembert, and Brie, are made with mould and are generally safe for healthy adults to consume.
Nevertheless, it is essential to exercise caution. Mould can produce toxins and increase the risk of bacterial contamination, leading to potential food poisoning. Listeria, brucella, salmonella, and E. coli are examples of bacteria that may be present in mouldy foods. Therefore, it is recommended to cut away and discard mouldy portions of hard or semi-soft cheeses, removing at least a one-inch radius around the affected area. Additionally, mouldy cheese should be avoided by individuals with compromised immune systems, including babies, young children, older adults, and pregnant women.
In summary, while the chance of getting ill from consuming mouldy cheese is relatively low, it is still advisable to practise proper food handling and storage techniques. This includes refrigerating cheese promptly, wrapping it tightly, and regularly cleaning the refrigerator to prevent mould spores from contaminating other foods.
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Cheese stored in oil can last a long time at room temperature
Cheese is a delicate dairy product that can spoil if left unrefrigerated for too long. The length of time cheese can be left out depends on its type, moisture content, salt content, and acidity. Hard, aged cheeses like Cheddar, Parmesan, and Gouda have lower moisture content and can, therefore, be left out longer without spoiling. On the other hand, soft cheeses like Brie, Camembert, and Mozzarella have higher moisture content and are more perishable.
According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this limit is reduced to one hour. However, this does not mean that cheese cannot be stored at room temperature for longer periods. In fact, some cheeses, such as those stored in oil, can last a long time at room temperature.
Cheeses stored in oil, such as Feta, have been traditionally made in warm countries as a way to preserve cheese without refrigeration. These cheeses are often very acidic, which makes them safer to store at higher temperatures. The oil acts as a barrier, protecting the cheese from spoilage. As long as the cheese is not cut and exposed to air, it can last for a very long time, possibly years, without going bad.
Additionally, the formation of a natural rind on cheese also helps to extend its shelf life at room temperature. A rind is created when good yeast, mold, and bacteria grow on the outside of the cheese during the aging process. This rind forms a physical and biological barrier, protecting the cheese from spoilage. As long as the rind remains intact, the cheese can be stored at room temperature for a prolonged period. However, once the rind is broken or the cheese is cut, it becomes more susceptible to bacterial growth and should be consumed within a reasonable timeframe.
In summary, while most cheeses should not be left out at room temperature for extended periods, certain varieties, such as those stored in oil or with intact rinds, can last a long time at room temperature. Proper storage methods and an understanding of cheese characteristics are crucial to ensuring the safety and freshness of this delicious dairy product.
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Frequently asked questions
This depends on the type of cheese. Soft cheeses can sit out for 2 to 4 hours, while harder cheeses can stay out for up to 8 hours.
The biggest issue with leaving cheese out at room temperature is a loss of quality due to drying out and the separation of fat from the cheese. However, mould can grow on rindless cheeses and transport bacteria to the inside of the cheese, which can make you ill.
Cheese that has gone bad will have mould growing on it. If it has been left out in the open air, it may also look crusty and crumbly.
Store cheese in a cool place, away from direct sunlight, and consume it within a day or two.
