Kamil Perry
Cheese is a beloved food item, but it can be tricky to store. Leaving cheese out at room temperature is generally not recommended for more than two hours, and if the temperature is above 90°F (32°C), this limit is reduced to one hour. The safety window depends on the type of cheese, with softer cheeses with higher moisture content being more perishable and prone to bacterial growth, while harder cheeses with lower moisture content can sit out longer without spoiling. Proper storage is crucial to maintaining freshness and flavor, and different types of cheese have varying recommendations for refrigeration and consumption times. Additionally, pasteurized cheese can be left out for several days without causing harm, but it may not maintain its optimal appearance and texture.
| Characteristics | Values |
|---|---|
| Ideal temperature for cheese to be consumed | 20-22 °C (68-72 °F) |
| Maximum time cheese can be left unrefrigerated | 4 hours |
| Maximum time cheese can be left unrefrigerated if the temperature is above 90 °F (32 °C) | 1 hour |
| Maximum time hard cheeses like Parmesan can be left unrefrigerated | 24 hours |
| Maximum time soft cheeses like Brie can be left unrefrigerated | 2 hours |
| Maximum time soft cheeses like Brie can be left unrefrigerated according to another source | 4 hours |
| Maximum time hard cheeses like Cheddar can be left unrefrigerated | 8 hours |
| Maximum time pasteurized cheese can be left unrefrigerated | Days |
| Maximum time unopened cheese can be left unrefrigerated | A month |
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What You'll Learn
Soft cheeses are more perishable
The U.S. Department of Health states that soft cheeses should be consumed within one week of opening and should not be left out at room temperature for more than two hours. If the room temperature is above 90°F (32°C), this limit reduces to one hour. According to Adam Brock, director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin, cheese should not be left out at room temperature for more than four hours.
Leaving soft cheese out overnight or for extended periods can lead to bacterial growth and spoilage. If soft cheese is left out for too long, it may need to be discarded, even if it looks safe to eat. To keep soft cheese fresh, it should be wrapped tightly in wax or parchment paper and then placed in a plastic bag or airtight container.
On the other hand, hard cheeses like Cheddar, Parmesan, Gouda, and Swiss have a lower moisture content and can, therefore, sit out longer without spoiling. They can be left out at room temperature for up to eight hours and can last three to four weeks after opening when stored properly.
It is worth noting that the temperature of the room can also affect how long cheese can be left out. Cheese should be brought to room temperature before serving, ideally between 20-22°C (68-72°F), to enhance its flavor and texture. Taking cheese in and out of the fridge can also cause it to spoil quickly, so it is best to only take out the amount of cheese needed.
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Hard cheeses can sit out longer
Hard cheeses, such as Cheddar, Swiss, Gouda, and Parmesan, have a lower moisture content and can, therefore, sit out at room temperature for longer without spoiling. According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours. However, this limit decreases to one hour if the temperature is above 90°F (32°C). Hard cheeses can last beyond this timeframe without refrigeration, with some sources stating that they can be left out for up to four or even eight hours and still be safe to eat.
The safety window for how long cheese can sit out depends on the type of cheese, with softer cheeses with higher moisture content being more perishable. Hard cheeses have a lower moisture content, which means they are less likely to promote bacterial growth and can, therefore, be left out for longer periods. Cheeses made in the U.S. from pasteurized milk, such as Cheddar, Parmesan, Gouda, and Swiss, fall into this category and can withstand longer periods without refrigeration.
It is worth noting that while hard cheeses can sit out longer, they are still susceptible to drying out and losing their flavour and texture. To prevent this, it is recommended to wrap hard cheeses well and store them in the refrigerator after they have been left out. Additionally, when serving cheese, it is best to bring it to room temperature, ideally between 20-22°C (68-72°F), to enhance its flavour and texture.
In summary, hard cheeses can sit out longer than soft cheeses due to their lower moisture content, but they should still be refrigerated after a certain period to maintain their quality. Proper storage ensures freshness and flavour, and prevents bacterial growth, especially in softer cheeses.
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Pasteurised cheese can be left out for days
Whether or not pasteurized cheese can be left out for days depends on several factors, including the type of cheese, how it is stored, and the ambient temperature.
Hard cheeses with lower moisture content, such as Cheddar, Parmesan, and Gouda, can generally be left out for longer periods without spoiling. These cheeses have a lower risk of bacterial growth and can often be safely left out at room temperature for up to 8 hours. At higher temperatures, above 90°F (32°C), the limit for safe consumption reduces to one hour.
On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, and mozzarella, are more perishable and should be discarded if left out at room temperature for more than two hours. These cheeses are more susceptible to bacterial growth and spoilage.
It is worth noting that pasteurized processed cheeses, such as American cheese, are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment. These cheeses can often be safely left out for several days.
Additionally, proper storage is crucial to prevent spoilage. Cheese should be wrapped well and refrigerated promptly to maintain its freshness and flavor. When storing cheese, it is recommended to wrap it tightly in wax or parchment paper and then place it in a plastic bag or airtight container. This prevents the cheese from drying out while allowing it to breathe.
In summary, while some pasteurized cheeses can be left out for days, the specific type of cheese, ambient temperature, and proper storage practices will determine the safe duration. To ensure food safety and maintain the best quality, it is generally recommended to refrigerate cheese and consume it within the suggested time frames for each cheese type.
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Cheese should be covered when out of the fridge
Cheese is a beloved staple in many households, but it's important to handle it properly to ensure safety and maintain quality. Leaving cheese out of the fridge can lead to bacterial growth, especially in softer cheeses with higher moisture content. To keep cheese in its best condition, it is generally recommended to keep it covered and refrigerated.
The U.S. Department of Health advises against leaving perishable foods, including soft cheeses, unrefrigerated for more than two hours. This is because soft cheeses, such as Brie, Camembert, cottage cheese, and fresh mozzarella, have a higher moisture content and are more susceptible to bacterial growth and spoilage. Leaving soft cheeses out overnight can lead to bacterial growth, and they should be discarded if left out for extended periods.
On the other hand, hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them less prone to bacterial growth. These hard cheeses can generally be left out of the fridge for longer durations, up to eight hours in some cases, without posing a significant health risk. However, it's important to note that even hard cheeses should be properly wrapped and refrigerated after being left out for too long.
To maintain the quality and taste of cheese, it is recommended to keep it covered and refrigerated. Leaving cheese uncovered may expose it to contaminants and affect its moisture content. Properly wrapping cheese in waxed paper, cheese paper, or storing it in an airtight container helps prevent drying and maintains freshness. Additionally, keeping cheese below 5°C in the refrigerator ensures its longevity and safety.
While it is generally recommended to keep cheese covered when out of the fridge, there are exceptions. For instance, waxed cheeses like Godminster can remain out of refrigeration for up to 24 hours due to the protective layer of wax. However, if the wax is compromised by heat or damage, it should be treated like unwaxed cheese and refrigerated accordingly.
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Cheese tastes better at room temperature
Cheese is best enjoyed at room temperature, which is considered to be between 68 and 72 °F (20 and 22 °C). At this temperature, the fat molecules in cheese relax, releasing strong, flavourful aromas that are trapped when the cheese is cold. This is because flavour is stored in the fat molecules of cheese, and when cheese is cold, these molecules contract, making it much harder to determine the flavour.
When cheese is allowed to come up to room temperature, its texture also changes, becoming softer and more creamy, resulting in a melt-in-your-mouth experience. This is similar to the difference between spreading cold butter and room-temperature butter on toast.
The time it takes for cheese to reach room temperature depends on the type of cheese and the temperature of the room. Softer cheeses, like Brie, may need up to an hour or more, while harder cheddars may only need about 30 minutes. In general, it is recommended to take the cheese out of the fridge at least 30 minutes to an hour before serving. However, it is important to note that leaving cheese out at room temperature for too long can lead to bacterial growth, especially in softer cheeses with higher moisture content. To keep cheese safe, it should be stored in the refrigerator, and only taken out for short periods before consumption.
In some cases, cheese can be left unrefrigerated for longer periods without spoilage. For example, cheeses made from pasteurized milk, such as Cheddar, Parmesan, Gouda, and Swiss, tend to have lower moisture content and a more acidic pH, which makes them less prone to bacterial growth. These hard, aged cheeses can typically be left out for up to four hours and may even be safe to consume after being left out overnight. On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, and Mozzarella, are more perishable and should be consumed within one week of opening.
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Frequently asked questions
Cheese can go bad if it gets too hot. The ideal temperature for cheese is room temperature (approximately 20–22 °C or 68–72 °F). 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 reduces to one hour.
According to Adam Brock, director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin, cheese should only be kept unrefrigerated for up to four hours. However, some sources suggest that pasteurized cheese can be left unrefrigerated for up to eight hours and still be safe to eat, although it may not look its best.
Yes, the type of cheese does matter. Hard cheeses with lower moisture content, such as Cheddar or Parmesan, can sit out longer without spoiling. Soft cheeses with higher moisture content, such as Brie or Camembert, are more perishable and should be discarded if left out for more than two hours.
Cheese that has gone bad may have cracks, a rubbery texture, or a greasy appearance. If the cheese looks unappealing or has mold, it is best to discard it.
