Kamil Perry
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. Hard cheeses like Cheddar, Parmesan, and Gouda have lower moisture content, making them less susceptible to bacterial growth and allowing them to be left out longer. On the other hand, soft cheeses like Brie, Camembert, and cream cheese have higher moisture content and are more perishable, with a shorter safe window at room temperature. Factors like temperature, freshness, and the presence of a rind also influence how long cheese can be safely left out. While it may not cause illness, leaving cheese unrefrigerated for extended periods can lead to spoilage, unpleasant flavours, and bacterial growth.
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What You'll Learn
- Hard cheeses like Cheddar and Parmesan can be left out longer
- Soft cheeses like Brie and Camembert are more perishable
- High-moisture cheeses like ricotta and cream cheese can be contaminated quickly
- Aged cheeses with a rind are protected from bad moulds and bacteria
- Cheese left out can dry out, look unappealing and develop an ammonia taste
Hard cheeses like Cheddar and Parmesan can be left out longer
Leaving cheese out at room temperature can cause it to spoil due to bacterial growth and moisture loss. However, hard cheeses like Cheddar and Parmesan can be left out longer than softer varieties.
Hard cheeses have a lower moisture content, which makes them less perishable and less conducive to bacterial growth. The U.S. Department of Health recommends that food should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this time limit reduces to one hour. However, harder cheeses like Cheddar and Parmesan can be left out for up to four hours, according to the Dairy Farmers of Wisconsin.
After being left out for an extended period, hard cheeses should be examined for signs of spoilage before being placed back in the refrigerator. These signs can include a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. If the cheese exhibits any of these signs, it should be discarded.
The safety and quality of cheese left out at room temperature also depend on other factors, such as the type of cheese, how it is made, and its freshness. Aged cheeses, for example, tend to have a lower moisture content and can last longer without refrigeration. Additionally, cheeses with an intact rind are better protected from bacterial growth and spoilage.
While hard cheeses can be left out longer, it is important to prioritize food safety, especially for individuals with higher risks, such as pregnant women, the elderly, or those with weakened immune systems. If there is any concern about the quality or safety of the cheese, it is best to discard it.
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Soft cheeses like Brie and Camembert are more perishable
Soft ripened cheeses like Brie and Camembert also fall into this category. These cheeses are made from fresh curds that have not been pressed or aged, resulting in a delicate and creamy texture. Their high moisture content also makes them more susceptible to melting if left out at room temperature. 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 reduces to one hour.
Brie and Camembert, in particular, can become slimy when they spoil due to the growth of unwanted bacteria. This is especially true if they are not properly stored, as other types of bacteria can grow and cause spoilage. When this happens, the cheese can develop an off-putting odour and a gritty or grainy texture, indicating spoilage. Additionally, soft cheeses like Brie and Camembert should be stored in the fridge in their original packaging to maintain freshness and prevent spoilage.
It's worth noting that even when stored properly, Brie and Camembert can sometimes develop an unpleasant odour due to the concentration of certain byproducts. However, letting the cheese sit unwrapped at room temperature for about an hour before serving can help dissipate these smells. If the ammonia smell persists, it's best to discard the cheese. Other warning signs of spoilage include the presence of mould, grey, orange, or brown spots, and a gritty or grainy texture.
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High-moisture cheeses like ricotta and cream cheese can be contaminated quickly
The length of time cheese can be left out depends on its type, moisture content, and how it is made. Hard cheeses like Cheddar, Parmesan, and Gouda have lower moisture content, making them less susceptible to bacterial growth and allowing them to be left out for longer periods. On the other hand, high-moisture cheeses like ricotta, cream cheese, cottage cheese, and fresh soft cheeses like queso fresco are more perishable and can quickly deteriorate in quality and spoil when left unrefrigerated.
High-moisture cheeses, such as ricotta and cream cheese, are particularly susceptible to contamination due to their high moisture content. These cheeses have a shorter shelf life and are more delicate than harder cheeses. Once opened or exposed to the environment, they provide an ideal environment for bacterial growth. The moisture in these cheeses can quickly lead to spoilage if left out for an extended period.
The United States Department of Health recommends that cheese should not be left out at room temperature for more than two hours. If the temperature exceeds 90°F (32°C), this duration is reduced to one hour. This guideline applies to all types of cheese, including high-moisture cheeses like ricotta and cream cheese. Leaving these cheeses out at room temperature for longer than recommended increases the risk of bacterial growth and foodborne illnesses, especially for those with weakened immune systems, such as pregnant women, the elderly, or individuals with underlying health conditions.
It is essential to note that even before the cheese starts to show signs of spoilage, its quality can deteriorate rapidly. After being left out for more than four hours, the cheese's texture and flavor may become unpleasant, and it may develop a strong odor. Therefore, it is advisable to follow safe food handling practices and consume high-moisture cheeses within the recommended time frame to ensure both safety and optimal taste.
To maximize the shelf life of high-moisture cheeses like ricotta and cream cheese, proper storage is crucial. These cheeses should be kept refrigerated at all times when not in use. Additionally, they should be consumed within a few days of opening to prevent spoilage. It is also important to follow the recommended storage guidelines provided by the manufacturer to ensure the cheese remains safe and enjoyable.
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Aged cheeses with a rind are protected from bad moulds and bacteria
Cheese is a beloved staple in many households, but it can be tricky to store. The answer to how long cheese can be left out depends on the type of cheese. Hard cheeses, such as cheddar and Parmesan, can be left out longer than soft cheeses, such as mozzarella or cream cheese. This is because hard cheeses have a lower moisture content, making them less susceptible to bacterial growth.
Aged cheeses with a rind are particularly interesting when it comes to protection from bad moulds and bacteria. Natural rind cheeses, such as Stilton, Tomme de Savoie, Parmigiano-Reggiano, Lancashire, and Cantal, are raised without barriers, allowing the cheese and rind to grow old together. This means that the cheese maker must keep bad bacteria, mites, and mice away from the cheese for it to thrive.
To age natural rind cheeses successfully, several factors must be controlled, including temperature, humidity, and air circulation. The goal is to prevent bad bacteria from invading the good bacteria essential for the ageing process. One critical aspect of this process is regularly flipping the cheeses, especially during the first few weeks, to distribute moisture evenly. It is also important to wash your hands or wear gloves when handling the cheese to avoid introducing bad bacteria to the rind.
Additionally, mould is always a concern when ageing cheese. While it can be wiped off with a dry, sterilized cheesecloth or a cloth soaked in a saltwater solution, excessive mould may indicate that the cheese was too moist or did not air dry sufficiently. Oil-rubbing is an effective deterrent against mould; coating dry cheeses with butter, lard, olive oil, or other oils can help prevent mould growth.
In summary, aged cheeses with a rind can be protected from bad moulds and bacteria through careful control of the ageing environment, regular flipping and handling, and the use of oil-rubbing as a mould deterrent.
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Cheese left out can dry out, look unappealing and develop an ammonia taste
Cheese that is left out can dry out, losing its creamy texture and becoming crusty and crumbly. This is more likely to happen in a warmer room. The cheese will also lose its appealing look and become unappetizing. Harder cheeses like cheddar, parmesan, or gouda can be left out for up to four hours and will last longer due to their lower moisture content, which inhibits bacterial growth. However, soft cheeses like mozzarella, cream cheese, and ricotta have a higher moisture content and will spoil faster when left out.
The quality of cheese can deteriorate after being left out for more than four hours, and it may develop an ammonia taste. This is caused by the production of ammonia, which results in strong flavors and unpleasant smells. The cheese may still be safe to eat, but the taste and texture may be significantly affected. To prevent this, it is recommended to refrigerate cheese after two hours at room temperature to maintain optimal quality and safety.
The formation of a hard rind on cheese also acts as a protective barrier against spoilage. Naturally aged cheeses develop a rind that prevents the growth of undesirable molds and bacteria. Cheeses with an established rind, such as cheddar, gouda, and havarti, can be stored at room temperature for an extended period, possibly exceeding a week. However, once the rind is broken or the cheese is cut, it becomes more susceptible to spoilage, and it is advisable to consume it within a week to ten days, even when refrigerated.
It is important to note that the safety of consuming cheese left out for an extended period depends on various factors, including the type of cheese, moisture content, temperature, and freshness. While harder cheeses can generally be left out longer, it is always advisable to use your senses to evaluate the cheese's appearance, smell, and taste before consumption. If the cheese looks unappealing or has visible signs of spoilage, it is best to discard it.
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Frequently asked questions
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 reduces to one hour. However, some sources suggest that cheese can be left out for up to four hours.
The type of cheese is a key factor. Hard cheeses like Cheddar, Parmesan, and Gouda have lower moisture content and can sit out longer without spoiling. Soft cheeses like Brie, Camembert, and cream cheese are more perishable due to their higher moisture content.
Cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly. It may also develop a slimy surface, dark spots, dryness, cracks, or mold. If the cheese looks unappealing, it's best not to eat it.
Melting cheese may temporarily change its texture and make it easier to consume, but it will not prevent spoilage. In fact, melted cheese may be more susceptible to bacterial growth if left out for too long.
