Patrick Oconnell
Cheese is a staple in many households, but it's important to know how long it can be left out of the fridge before it goes bad. The answer depends on the type of cheese, the temperature of the room, and how the cheese is made or how fresh it is. Harder cheeses with lower moisture content, such as Cheddar, Parmesan, or Gouda, can be left out for longer periods without spoiling, while soft cheeses with higher moisture content, such as Brie, Camembert, or Mozzarella, are more perishable and should not be left out for more than two hours. The quality and taste of cheese can also deteriorate if left out for too long, even if it is still safe to eat. To ensure food safety and maintain the best flavor, it is recommended to let cheese sit out at room temperature for no more than two to four hours before serving.
| Characteristics | Values |
|---|---|
| Temperature | If the temperature is above 90°F (32°C), cheese can be left out for a maximum of one hour. At 70°F or colder, cheese can be left out for up to six hours. |
| Type of Cheese | Hard cheeses with lower moisture content, such as Cheddar, Parmesan, Gouda, and Swiss, can be left out for longer periods. Soft cheeses with higher moisture content, such as Brie, Camembert, and Mozzarella, are more perishable and should be left out for no more than two hours. |
| Spoilage | Signs of spoilage include bad smell, slimy surface, dark spots, dryness, cracks, or mold. If any of these signs are present, the cheese should be discarded. |
| Shelf Life | Hard cheeses can last for 4-6 months if left unopened and refrigerated. Vacuum-packed hard cheeses can last for years in the fridge. |
| Food Safety | According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours to prevent bacterial growth and spoilage. Pregnant women, the elderly, and people with weakened immune systems are at higher risk for foodborne illness and should exercise caution. |
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What You'll Learn
Hard cheeses can be left out longer
The length of time cheese can be left out of the fridge depends on several factors, including the type of cheese, how it was made, and its moisture content. Harder cheeses with lower moisture content, such as Cheddar, Parmesan, and Gouda, can be left out at room temperature for longer periods than soft cheeses. These hard cheeses have a lower risk of bacterial growth due to their lower moisture content and, in some cases, more acidic pH. For example, research has shown that Parmesan can be left out for up to 24 hours without issue, whereas softer cheeses like mozzarella or cream cheese should be refrigerated and not left out for more than two hours.
The safety window for how long cheese can be left out also depends on the temperature of the room. 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, other sources suggest that cheese can be left out safely for up to four hours, and that hard cheeses can be left out even longer without becoming unsafe, although the quality and taste may change.
To determine if a hard cheese has spoiled after being left out, look for signs of spoilage such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mold. If none of these signs are present, the cheese can be rewrapped and returned to the fridge. Additionally, if a hard cheese is vacuum-packed, it can last for years in the fridge or at temperatures under 55°F (13°C).
In summary, hard cheeses can generally be left out of the fridge longer than soft cheeses due to their lower moisture content and lower risk of bacterial growth. However, it is important to consider the temperature of the room and the overall quality and taste of the cheese, as leaving hard cheeses out for extended periods may impact these factors.
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Soft cheeses are more perishable
On the other hand, hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which makes them less favourable to bacterial growth. These cheeses can be left out at room temperature for up to four hours and can even last for 24 hours in some cases, with the only consequence being a change in taste and quality.
The safety of cheese left out at room temperature depends on several factors, including the type of cheese, its moisture content, and how it was made. The temperature of the room is also a factor, with the U.S. Department of Health recommending that cheese should not be left out at room temperature for more than two hours, and only one hour if the temperature is above 90°F (32°C).
To ensure food safety, it is important to inspect soft cheeses closely for signs of spoilage after two hours and to be aware of the increased risk of food-borne illness for pregnant women, the elderly, or those with weakened immune systems.
Additionally, while hard cheeses can be left out for longer periods, their quality and taste may still be impacted, so it is important to learn to spot the signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mould.
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Bacteria is microscopic, mould is obvious
Cheese is a beloved staple in many households, but it's important to handle it properly to maintain its quality and safety. The length of time cheese can be left out of the fridge depends on various factors, with the type of cheese being the most crucial consideration. Harder cheeses, such as Cheddar, Parmesan, and Gouda, have lower moisture content, making them more resistant to bacterial growth and less likely to spoil. These cheeses can typically be left out at room temperature for up to four hours before being safely returned to the fridge. On the other hand, soft cheeses like Brie, Camembert, mozzarella, and cream cheese have higher moisture content, making them more perishable. These cheeses should not be left out for more than two hours to minimise the risk of spoilage and foodborne illness.
While hard cheeses can be left out for extended periods without significant safety concerns, their quality and taste may suffer over time. Soft cheeses, on the other hand, pose a higher risk and should be closely inspected for signs of spoilage after being left out for just two hours.
Now, let's delve into the topic of bacteria and mould in cheese. Bacteria are microscopic organisms that can grow on cheese, especially in softer varieties with higher moisture content. While it's challenging to determine the presence of bacteria on cheese simply by looking at it, you can trust your senses of smell and taste to detect any off-putting changes. Mould, on the other hand, is much more obvious. Mould growth on cheese is visible and indicates that the cheese should no longer be consumed. If mould is spotted on hard cheeses, it is recommended to cut off a substantial portion around the mouldy area before consuming the rest of the cheese. However, if mould is found on soft, high-moisture cheeses like ricotta or cream cheese, it is best to discard the entire container as the mould would have contaminated it thoroughly.
To summarise, when it comes to cheese left out of the fridge, bacteria are microscopic and insidious, while mould is obvious and visible. Always trust your senses and be cautious when consuming cheese that has been left out, especially soft varieties. Remember to consider the type of cheese, the temperature of the room, and the duration of exposure when assessing the safety and quality of cheese that has been left unrefrigerated.
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Cheese dries out in open air
Cheese is a staple in many households, but it's important to know how to store it safely. The answer to how long cheese can be left out of the fridge depends on several factors, with the type of cheese being the most important consideration. Harder cheeses with lower moisture content, such as Cheddar, Parmesan, or Gouda, can be left out for longer periods than softer cheeses. This is because they are less perishable and less likely to promote bacterial growth. However, cheese will eventually dry out when left in open air, especially in a warm room, and start to look crusty and crumbly.
Hard cheeses can be left out at room temperature for up to four hours and still be safe to eat, according to the Dairy Farmers of Wisconsin. After four hours, you should inspect hard cheeses for signs of spoilage, such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. If none of these signs are present, you can rewrap the cheese and put it back in the fridge.
On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, mozzarella, or cream cheese, are more perishable and should not be left out for more than two hours. If soft cheeses are left out for longer than two hours, it is best to discard them due to the higher risk of spoilage.
Extensive research conducted in Wisconsin found that cheese can generally stay out for up to six hours at 70°F or colder. However, the level of water activity in a cheese determines how long it can safely stay out. For example, while hard cheeses like Parmesan could be left out for 24 hours without issue, a young cheddar is more vulnerable and may start to show signs of oiling off and drying out.
To summarise, while hard cheeses can be left out of the fridge for longer periods than soft cheeses, all cheese should be consumed within a reasonable timeframe and stored properly to maintain quality and safety.
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Refrigerated cheese can pick up bacteria from other foods
Cheese is a food with an extraordinarily high number of living, metabolizing microbes. The microorganisms transform the natural sugars and proteins in milk, influencing the final texture, aroma, and flavor. The microbes involved in cheese-making include bacteria, yeast, and filamentous fungi (molds).
Refrigeration is a key factor in preventing the growth of undesirable microbes in cheese. However, even when refrigerated, cheese can still be exposed to bacteria from other foods, the air, and the refrigerator itself. This is especially true if the cheese is not properly wrapped or contained. For example, cheese that is left unwrapped in the fridge can easily pick up bacteria from other foods, particularly meats, whether raw or cooked.
To prevent cheese from picking up bacteria in the refrigerator, it is recommended to wrap it loosely in cheese paper, baking parchment, or greaseproof paper. Alternatively, storing cheese in a sealed container or using a cheese bell can help prevent contamination. By following these simple precautions, you can help ensure that your cheese remains safe to consume and maintains its quality.
It is worth noting that not all bacteria are harmful, and some are even desirable in cheese production. Additionally, the presence of mold or bacteria on cheese does not always indicate that it has gone bad. In some cases, it may be safe to cut off the affected portion and consume the rest. However, if there is any doubt about the safety or quality of the cheese, 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 or even six hours at 70°F or colder.
The type of cheese is a key factor. Hard cheeses like Cheddar or Parmesan have lower moisture content and can sit out longer without spoiling. Soft cheeses like Brie or Camembert are more perishable due to their higher moisture content. Cheeses with higher moisture content, such as ricotta, queso blanco, and mascarpone, will spoil faster when left out. Pasteurized processed cheeses, such as American cheese, are designed to withstand longer periods without refrigeration.
Cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly. There may also be signs of mould or yeast growth, discolouration, or a slimy texture. If the cheese looks unappealing or has an unpleasant odour, it is best to discard it.
