Randy Chandler
Cheese is a staple in many households, but how long can it be left out before it goes bad? The answer depends on the type of cheese, how it's made, and how fresh it is. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them less susceptible to bacterial growth and more resistant to spoilage. They can typically be left out for up to 4 hours and rewrapped for refrigeration. Soft cheeses, on the other hand, have a higher moisture content, providing more opportunities for bacteria to grow, and should be discarded if left out for more than 2 hours. While it's unlikely that cheese will cause serious illness, spoilage can affect its quality, with signs of spoilage including changes in colour, flavour, texture, and aroma. Proper storage techniques, such as wrapping cheese tightly in wax or parchment paper, can help extend its shelf life.
| Characteristics | Values |
|---|---|
| Type of cheese | Soft cheeses like mozzarella, cream cheese, cottage cheese, brie, Camembert, and Queso Fresco are more perishable and should be discarded after two hours of sitting out. Harder cheeses like cheddar, Parmesan, or Gouda have a lower moisture content, making them less prone to bacterial growth. They can be rewrapped and put back in the fridge if they've been sitting out for up to four hours. |
| Spoilage | Spoiled soft cheeses may display a slimy texture, a yellowed color, mold, sourness, or a scent of ammonia. Hard and semi-hard cheeses may show an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mold. |
| Food poisoning | Food poisoning is caused by dangerous bacteria reproducing on the food surface. While illness-causing bacteria are unlikely to develop in cheese left out, soft cheeses with high moisture content are more susceptible to bacterial growth. |
| Food spoilage | Food spoilage is caused by bacteria that alter the color, flavor, texture, and aroma of food, making it unappealing but not unsafe to eat. Cheese is less prone to spoilage due to its low water content. |
| Mold | Mold is a sign of spoilage and should not be consumed. While it is unlikely to cause serious illness, it can be toxic in large quantities. Soft cheeses with mold should be discarded as it may have spread throughout. |
| Storage | To keep cheese fresh, wrap it tightly in wax or parchment paper, then place it in a plastic bag or airtight container. Cheese can be stored in the refrigerator or freezer. |
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What You'll Learn
- Soft cheeses should be discarded after sitting out for two hours
- Hard cheeses can be rewrapped and refrigerated after sitting out for up to four hours
- Spoiled soft cheese may display a slimy texture, a yellowed colour, or a scent of ammonia
- Spoiled hard cheese may show signs of spoilage like a bad smell, slimy surface, or mould
- Cheese can be safely left out for longer than you think, but it depends on the type of cheese
Soft cheeses should be discarded after sitting out for two hours
The higher moisture content in soft cheeses means they are more prone to bacterial growth and spoilage. This can result in changes in colour, flavour, texture, and aroma, making the cheese unappealing and unsafe to eat. Therefore, it is recommended to discard soft cheeses that have been left out for two hours or more to prevent potential health risks.
While it is unlikely that consuming mouldy cheese will make you seriously ill, it is still important to exercise caution. Soft cheeses with mould may have roots of mould deeper inside, so it is advisable to throw away the entire product. Mould can contain harmful bacteria such as E. coli, Listeria, and Salmonella, which can cause vomiting, stomach pain, and diarrhoea.
To maintain the freshness of soft cheeses, it is recommended to wrap them tightly in wax or parchment paper and store them in an airtight container or plastic bag. This helps prevent moisture loss and slows down oxidation, keeping the cheese safe and edible for a longer period.
In summary, soft cheeses should be discarded after sitting out for two hours due to their higher moisture content, which increases the risk of bacterial growth and spoilage. Proper storage methods can help extend the shelf life of soft cheeses, but it is crucial to prioritise food safety and discard cheese that has been left out for extended periods.
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Hard cheeses can be rewrapped and refrigerated after sitting out for up to four hours
Hard cheeses, such as cheddar, Parmesan, and Gouda, can be left out at room temperature for longer than soft cheeses. This is because hard cheeses have a lower moisture content, making them less susceptible to bacterial growth.
Soft cheeses, such as mozzarella, cream cheese, and Brie, should be discarded if left out for more than two hours, as they have a higher moisture content, providing more opportunities for bacteria to grow.
Hard cheeses can be left out at room temperature for up to four hours and still be safe to eat. However, it is important to note that the overall time limit for cheese to be left out of the refrigerator is typically four hours, as recommended by Adam Brock, director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin. Therefore, if hard cheeses have been sitting out for four hours or less, they can be rewrapped and refrigerated.
Rewrapping hard cheeses that have been sitting out helps to prevent moisture loss and oxidation, which can affect the texture and flavour of the cheese. Proper storage techniques, such as wrapping the cheese in wax or parchment paper and storing it in an airtight container, can extend the shelf life of the cheese.
It is important to inspect hard cheeses for any signs of spoilage before rewrapping and refrigerating them. Spoiled hard cheeses may exhibit an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded rather than rewrapped and refrigerated.
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Spoiled soft cheese may display a slimy texture, a yellowed colour, or a scent of ammonia
Soft cheeses are highly perishable and susceptible to bacteria and spoilage. They should be discarded if left out at room temperature for more than two hours. Spoilage indicators for soft cheeses include a slimy texture, yellowing, mould, sourness, or an ammonia scent.
Soft cheeses, such as cottage, cream cheese, brie, Camembert, and fresh mozzarella, have a higher moisture content and are not aged, making them susceptible to spoilage. Spoiled soft cheeses may exhibit a slimy texture, indicating the growth of unwanted bacteria. This is often accompanied by an unpleasant odour.
In addition to textural changes, spoiled soft cheese may also exhibit a yellowed colour. This discolouration is a sign of spoilage and should not be ignored. It is important to inspect the cheese thoroughly before consumption to ensure it is safe to eat.
Another indicator of spoilage in soft cheese is the presence of a pungent ammonia scent. Ammonia is produced by bacteria breaking down protein in the cheese and is more commonly found in aged or washed-rind cheeses. Excessive amounts of ammonia indicate spoilage and can also affect the taste of the cheese, making it bitter or sour.
Spoiled soft cheese may also exhibit mould growth, which is another indicator of spoilage. If the cheese is only covered in a small amount of surface mould, it may be safe to trim off the affected area. However, if the entire piece is covered in thick mould, it is best to discard it.
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Spoiled hard cheese may show signs of spoilage like a bad smell, slimy surface, or mould
Hard cheeses, such as cheddar, Parmesan, and Gouda, are less likely to spoil than soft cheeses due to their lower moisture content, which makes them less susceptible to bacterial growth. However, hard cheeses can still spoil if left out for too long.
Spoiled hard cheese may exhibit signs of spoilage, including an unpleasant smell, a slimy surface, or the presence of mould. Other indicators of spoilage in hard cheese include dark spots, dryness, cracks, or a greasy appearance caused by fat leaching out of the cheese. If you notice any of these signs, it is best to discard the cheese rather than risk consuming it.
The chances of getting seriously ill from consuming mouldy cheese are relatively low, especially if it is a small amount. However, mouldy cheese can contain mycotoxins, which are toxic substances found in mature mould. Consuming a large amount of mycotoxins could potentially lead to adverse health effects, including vomiting, stomach pain, and diarrhoea.
In addition to mould, other signs of spoilage in hard cheese may include discolouration, a sour smell or taste, and a flat flavour. These changes are caused by bacterial growth and oxidation, which can affect the texture and quality of the cheese.
To prevent spoilage, it is recommended to store hard cheeses properly, such as wrapping them tightly in wax or parchment paper and placing them in an airtight container or plastic bag. Additionally, hard cheeses should not be left out at room temperature for extended periods, and they should be refrigerated or frozen for long-term storage.
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Cheese can be safely left out for longer than you think, but it depends on the type of cheese
Cheese is a staple in many households, and it's good to know that it can usually sit out for longer than you think without posing a health risk. However, it's important to differentiate between types of cheese and their varying shelf lives when left out.
Soft cheeses with higher moisture content, such as mozzarella, cream cheese, cottage cheese, and fresh soft cheeses like Queso Fresco, are more perishable and susceptible to bacterial growth. They should be discarded after two to four hours at room temperature. Spoiled soft cheeses may exhibit a slimy texture, a yellowed colour, mould, sourness, or an ammonia scent.
On the other hand, hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them more resistant to bacterial growth. They can typically be left out for up to eight hours, although some sources suggest a more conservative limit of four hours. After this time, check for signs of spoilage such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. If none of these signs are present, you can rewrap and refrigerate the cheese.
It's worth noting that the cheesemaking process, particularly the aging technique, contributes to the cheese's durability. Cheeses that undergo an extensive aging process tend to have a longer shelf life, even when left unrefrigerated. Additionally, most cheese sold in the US is made with pasteurized milk, which eliminates potentially harmful bacteria.
While it's unlikely that illness-causing bacteria will develop in cheese left out for extended periods, spoilage bacteria can cause changes in colour, flavour, texture, and aroma, making the cheese unappealing to eat. To summarize, soft cheeses should be treated with caution if left out, while hard cheeses can safely be left out for longer periods, depending on the specific type of cheese and the environmental conditions.
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Frequently asked questions
Soft cheeses like Brie, Camembert, cottage cheese, and mozzarella should be discarded after two hours at room temperature. Harder cheeses like Cheddar, Parmesan, and Gouda can be left out for up to four hours and rewrapped and refrigerated.
Spoiled soft cheeses may have a slimy texture, a yellowed colour, mold, sourness, or a scent of ammonia. Hard and semi-hard cheeses may display an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mold.
It is very unlikely that you will get seriously ill from eating moldy cheese, especially if it is a small amount. Moldy cheese can contain harmful bacteria such as E. coli, Listeria, and Salmonella, but to cause severe illness, a large amount of these bacteria would need to be consumed.
