Randy Chandler
Whether or not cheese goes bad if left unrefrigerated depends on several factors, including the type of cheese, the temperature of the environment, and the duration of exposure. Soft cheeses with high moisture content, such as cottage cheese, cream cheese, and mozzarella, are more perishable and should be discarded if left unrefrigerated for more than two hours. Harder, aged cheeses with lower moisture content, such as cheddar, Parmesan, and Gouda, can last longer at room temperature due to their lower risk of bacterial growth. However, even these cheeses may experience changes in taste, flavour, and texture if left out for extended periods. Proper storage methods, such as wrapping and refrigeration, can help extend the shelf life of cheese and prevent spoilage.
| Characteristics | Values |
|---|---|
| Soft cheeses left unrefrigerated for longer than | 2 hours |
| Soft cheeses left unrefrigerated for up to | 2 hours |
| Hard cheeses left unrefrigerated for up to | 4 hours |
| Pasteurized processed cheeses left unrefrigerated | Longer than other cheeses |
| Refrigerated soft cheeses consumed within | 1 week of opening |
| Refrigerated hard cheeses consumed within | 3-4 weeks of opening |
| Refrigerated soft cheeses left out overnight | Discard |
| Refrigerated hard cheeses left out overnight | Safe to eat |
| Hard cheeses left unrefrigerated | Longer than soft cheeses |
| Soft cheeses left unrefrigerated | Pose more of a health risk than hard cheeses |
| Cheese left unrefrigerated for more than | 2 hours may change in taste, flavor, quality, or texture |
| Cheese left unrefrigerated for more than | 8 hours can degrade its quality |
| Cheese left unrefrigerated for more than | 4 hours, check for signs of spoilage |
| Cheese stored in brine at the correct acidity left unrefrigerated | Lasts pretty much forever |
| Uncut cheese with an established rind left unrefrigerated | Can be stored for a long time |
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What You'll Learn
Soft cheeses should be discarded after two hours
Soft cheeses, such as cottage cheese, cream cheese, ricotta, brie, Camembert, and mozzarella, are generally more perishable than harder cheeses. This is because they have a higher moisture content and are not aged, making them more susceptible to bacterial growth and spoilage. As a result, soft cheeses should only be left out of the refrigerator for a maximum of two hours. After this time, they should be discarded, even if they show no signs of spoilage, as their quality, taste, and texture may have degraded.
Harder, aged cheeses like cheddar, gouda, parmesan, and pecorino romano, on the other hand, have a much lower moisture content, which makes them less prone to bacterial growth. These cheeses can be left out of the refrigerator for longer periods, typically up to four hours, and then rewrapped and returned to the refrigerator for later consumption. However, it is important to inspect them for any signs of spoilage, such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mold.
While soft cheeses should be discarded after two hours at room temperature, this does not mean they have to be refrigerated at all times. Some soft cheeses, such as feta, are sold in brine, which acts as a preservative and allows them to be stored at room temperature indefinitely. However, even in brine, there is a risk of bacterial growth over time, so refrigeration is still recommended for the longest shelf life.
Additionally, some processed cheeses, such as canned, squeezable, or sealed loaves or blocks of American cheese, do not require refrigeration until they are opened. These cheeses are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment.
In summary, while soft cheeses should be discarded after two hours at room temperature to prevent spoilage and maintain quality, there are a variety of cheeses that do not require constant refrigeration and can be safely stored and consumed at room temperature.
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Hard cheeses can be left out longer
The length of time cheese can be left out of the fridge varies depending on the type of cheese. Soft cheeses with a higher moisture content, such as cottage cheese, cream cheese, and mozzarella, are more perishable and should only be left out for a maximum of two hours. Harder cheeses, on the other hand, like cheddar, Parmesan, or Gouda, can be left out for longer periods. This is because hard cheeses have a lower moisture content, making them less susceptible to bacterial growth.
Hard cheeses can be left out for up to four hours and then rewrapped and placed back in the refrigerator. However, it's important to inspect them for signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mold. If these signs are present, it's best to discard the cheese. While leaving hard cheese out for longer than four hours may not always pose a health risk, it can affect the taste, flavour, quality, and texture.
The Dairy Farmers of Wisconsin recommend that hard cheeses be discarded after being left out at room temperature for more than four hours. However, some sources suggest that hard cheeses with a good rind can last much longer at room temperature. For example, a fairly acidic and well-salted cheese with an intact rind can likely sit at room temperature for at least a week without spoiling. Additionally, if stored at a cooler temperature of around 12°C (55°F), this type of cheese can last for years without refrigeration.
It's worth noting that while hard cheeses can be left out longer than soft cheeses, they should still be stored in the refrigerator for optimal taste and quality. Leaving hard cheese out for extended periods may not be a food safety issue, but it can impact the quality of the product. Therefore, it is recommended to store hard cheeses in the refrigerator and follow proper wrapping and storage procedures to ensure their longevity.
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Pasteurized processed cheeses can withstand longer periods
The length of time cheese can be left out of the fridge varies depending on its type. Soft cheeses with higher moisture content, such as cottage cheese, cream cheese, and fresh mozzarella, are more perishable and should only be left out for a maximum of two hours. Harder, aged cheeses with lower moisture content, such as cheddar, Parmesan, and Gouda, can be left out for longer periods without posing a health risk. However, they may still be susceptible to spoilage and changes in taste, flavour, and texture.
Among the various types of cheeses, pasteurized processed cheeses, such as American cheese, stand out for their ability to withstand longer periods without refrigeration. These cheeses are specifically designed to be more resilient, thanks to their unique blend of ingredients and heat treatment. This combination gives them a longer shelf life and makes them less susceptible to spoilage and bacterial growth.
The durability of pasteurized processed cheeses is particularly notable when compared to other varieties. Soft, unripened cheeses like cottage and cream cheese, and soft ripened cheeses like Brie and Camembert, are highly perishable and should be discarded if left unrefrigerated for more than two hours. On the other hand, pasteurized processed cheeses can often be safely left out for extended periods without the same risk of spoilage.
The ability of pasteurized processed cheeses to withstand longer periods without refrigeration is a significant advantage in various situations. For those with limited refrigerator space, these cheeses offer a convenient option that doesn't sacrifice quality or taste. Additionally, for those who enjoy snacking on cheese or serving it to guests, pasteurized processed varieties provide a safer and more practical choice, reducing the risk of bacterial growth and food safety issues.
While pasteurized processed cheeses offer greater flexibility in terms of storage and consumption, it is still important to prioritize food safety. Even though these cheeses can be left out for longer, they should still be properly wrapped and stored to maintain optimal quality. Additionally, it is always recommended to check the food label for specific instructions and best practices for storage and consumption. By following these guidelines, consumers can confidently enjoy the convenience and longevity that pasteurized processed cheeses offer without compromising their culinary experiences.
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Bacterial growth is more likely in soft cheeses
The safety of cheese left out of the fridge varies depending on the type of cheese. Soft cheeses, such as cottage cheese, cream cheese, brie, mozzarella, and queso fresco, have a higher moisture content and are typically not aged, making them more perishable and susceptible to bacterial growth and spoilage. Harder cheeses like cheddar, Parmesan, or Gouda have a lower moisture content, making them less prone to bacterial growth.
The presence of pathogenic bacteria, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli (E. coli), and Salmonella, poses a significant risk to consumers. Listeria monocytogenes, for example, has been commonly found in soft cheeses with high moisture content, and outbreaks of listeriosis have been linked to the consumption of these cheeses.
To reduce the risk of bacterial growth and foodborne illnesses, soft cheeses should be handled with care and stored properly. According to the U.S. Department of Health, soft cheeses should not be left unrefrigerated for more than two hours. After this time frame, the risk of bacterial growth and spoilage increases significantly, and it is recommended to discard the cheese. Harder cheeses can be left out for up to four hours and then inspected for signs of spoilage before being placed back in the refrigerator.
It is worth noting that while refrigeration is essential for maintaining food safety, it may not always be sufficient to prevent bacterial growth entirely. Listeria, for instance, can still grow in fully saturated brine, which is sometimes used to store cheeses. Therefore, it is crucial to follow strict guidelines for controlling foodborne pathogens, especially in vulnerable populations such as the elderly, pregnant women, and immunocompromised individuals.
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Refrigeration impacts taste and quality
Refrigeration has a significant impact on the taste and quality of cheese. While refrigeration helps maintain the quality and taste of cheese, leaving cheese out of the fridge for a few hours may not always pose a health risk. However, it can lead to changes in taste, flavour, quality, or texture over time.
Soft cheeses with high moisture content, such as cottage cheese, cream cheese, ricotta, brie, Camembert, and fresh mozzarella, are highly perishable and should be refrigerated. The U.S. Department of Health recommends discarding soft cheeses left unrefrigerated for more than two hours. These cheeses have a higher risk of bacterial growth and spoilage due to their moisture content and lack of ageing.
On the other hand, hard cheeses like cheddar, Parmesan, Gouda, and aged cheeses are less likely to pose a health risk and can be left out for longer durations. They have a lower moisture content, making them more resistant to bacterial growth. However, even hard cheeses can be affected by prolonged exposure to room temperature, potentially impacting their quality and taste without creating a food safety issue.
The formation of a natural rind on aged cheeses also helps protect against spoilage. Good yeast, mould, and bacteria grow on the cheese's exterior, creating a barrier against undesirable moulds and bacteria. A well-aged cheese with a good rind can be stored at room temperature for an extended period. Additionally, cheeses stored in brine at the correct acidity, such as feta, can also last for a long time without refrigeration.
Nevertheless, refrigeration is still recommended for optimal safety and quality. While some cheeses can be stored at room temperature, refrigeration helps maintain their freshness and slows down any potential degradation in taste and quality. Therefore, it is generally advisable to refrigerate cheese to ensure its longevity and preserve its sensory attributes.
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Frequently asked questions
It depends on the type of cheese. Soft cheeses with higher moisture content, such as cottage cheese, cream cheese, and mozzarella, should be discarded if left unrefrigerated for more than two hours. Harder, aged cheeses with lower moisture content, like cheddar, gouda, and parmesan, can be left out for longer periods without spoiling, but their quality and taste may be affected.
The temperature of the environment is a significant factor. At higher temperatures, cheese can degrade more quickly, and bacterial growth is more likely. Additionally, the type of cheese, the presence of a rind or wax coating, and the acidity and saltiness of the cheese can impact how long it lasts at room temperature.
Yes, some aged cheeses with very low moisture content, such as aged cheddar, gouda, Parmigiano Reggiano (Parmesan), and Pecorino Romano, can be stored at room temperature. These cheeses have a longer shelf life and are less susceptible to bacterial growth. However, refrigeration can help extend their freshness.
Signs of spoilage in cheese include a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded. It's important to note that even if the cheese looks and smells fine, it may have been contaminated by bacteria, so it's always safer to consume refrigerated cheese or cheese that hasn't been left out for extended periods.
