Randy Chandler
Cheese is a staple food 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, how it's made, and how fresh it is. Hard cheeses, such as cheddar and parmesan, have lower moisture content and can sit out longer without spoiling, whereas soft cheeses like mozzarella and brie are more perishable due to their higher moisture content. Leaving cheese out overnight can lead to bacterial growth, especially in softer cheeses, but some sources suggest that hard cheeses can last for several days unrefrigerated.
| Characteristics | Values |
|---|---|
| Does cheese go bad unrefrigerated? | Yes, cheese can spoil if left unrefrigerated for too long. |
| How long does it take for cheese to go bad unrefrigerated? | This depends on the type of cheese, how it's made, and how fresh it is. Hard cheeses like Cheddar, Swiss, and Parmesan can last longer than soft cheeses like Mozzarella or cream cheese. The U.S. Department of Health recommends not keeping perishable food, including soft cheeses, unrefrigerated for more than two hours. Hard cheeses can last for at least a week, and even years if stored in a cool place like a cellar. |
| What are the signs of spoilage? | Bad smell, slimy surface, dark spots, dryness, cracks, or mold. |
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What You'll Learn
- Soft cheeses like mozzarella or cream cheese should be discarded if left unrefrigerated for over two hours
- Hard cheeses like cheddar or parmesan can be left out for longer, but may spoil overnight
- Freshness matters: the older the cheese, the longer it can be left out
- Factory seals, vacuum seals, and rinds can help cheese last longer unrefrigerated
- Hard cheeses are a traditional nomadic food, lasting longer without spoiling
Soft cheeses like mozzarella or cream cheese should be discarded if left unrefrigerated for over two hours
The length of time cheese can be left unrefrigerated depends on several factors, including the type of cheese, how it is made, and how fresh it is. Hard cheeses like Cheddar, Parmesan, and Gruyere have lower moisture content and can be left out for longer periods without spoiling. They can be stored in a cool, dry place like a cellar and will last for a very long time, possibly indefinitely if the temperature is cool enough.
However, soft cheeses like mozzarella, cream cheese, cottage cheese, and Camembert have a much higher moisture content, making them more perishable. These cheeses are more susceptible to bacterial growth and should be discarded if left unrefrigerated for over two hours, as recommended by the U.S. Department of Health for all perishable foods. Leaving soft cheeses out at room temperature for longer than two hours significantly increases the risk of spoilage and can lead to the growth of bad bacteria and moulds, compromising both taste and food safety.
While some sources suggest that hard cheeses can be safely consumed even after being left out overnight, it is generally recommended to inspect the cheese for any signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If these signs are absent, the cheese can be wrapped and returned to the refrigerator. However, it is important to note that the taste, flavour, quality, and texture of the cheese may still be affected, even if it is safe to eat.
Additionally, the risk of spoilage is not only dependent on the type of cheese but also on other factors such as the factory seal or how the cheese is stored. A vacuum-sealed cheese, for example, is less likely to be exposed to mould and bacteria than cheese that is simply wrapped or left uncovered. Therefore, it is crucial to consider the specific circumstances when determining the safety of cheese that has been left unrefrigerated.
In summary, soft cheeses like mozzarella or cream cheese have a high moisture content and are more delicate, requiring refrigeration to maintain their freshness and safety. Leaving them unrefrigerated for extended periods, especially beyond two hours, significantly increases the risk of spoilage and the growth of harmful bacteria, making it necessary to discard them for food safety reasons.
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Hard cheeses like cheddar or parmesan can be left out for longer, but may spoil overnight
The length of time cheese can be left out unrefrigerated depends on several factors, including the type of cheese, how it's made, and how fresh it is. Hard cheeses, such as cheddar and parmesan, typically have a lower moisture content and can therefore sit out longer without spoiling. They are also aged for longer periods, which contributes to their longevity. These harder cheeses can be left out overnight and may still be safe to eat, although they are best kept in a cool place, such as a cellar, to ensure they remain edible for longer.
Hard cheeses are less likely to promote bacterial growth due to their lower moisture content and more acidic pH levels. Cheeses with a well-formed rind are also better protected from bad bacteria and moulds. Cheddar, for example, has a pH of around 5.3, which is fairly acidic, and can be left out at room temperature for a long time, possibly even indefinitely if the temperature is cool enough.
However, hard cheeses can still spoil if left unrefrigerated for extended periods, especially if the temperature is warm. They may become oily and develop surface mould, and there is a small chance of them making you ill. If left out overnight, hard cheeses should be checked for signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded.
While hard cheeses can generally be left out longer than soft cheeses, it is important to note that all cheeses are susceptible to spoilage if left unrefrigerated for too long. The U.S. Department of Health recommends that perishable foods, including soft cheeses, should not be left out of the fridge for more than two hours. Soft cheeses have a higher moisture content and are more perishable, so they should be prioritised for refrigeration.
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Freshness matters: the older the cheese, the longer it can be left out
Freshness matters when it comes to cheese, and the general rule is that the older the cheese, the longer it can be left out. This is because hard, aged cheeses have lower moisture content, making them less perishable and less likely to promote bacterial growth. On the other hand, soft, fresh cheeses have a higher moisture content and are more delicate, so they are more perishable and should not be left out for more than two hours.
Hard cheeses, such as cheddar, parmesan, Swiss, and gouda, can be left out at room temperature for several days and even weeks without spoiling. These cheeses are often sold without a rind, but when a hard rind forms naturally, it creates a physical and biological barrier against bad moulds and bacteria. A well-formed rind can protect the cheese from spoilage for a very long time, even years, especially if stored in a cool place like a cellar.
Soft cheeses, such as mozzarella, cream cheese, burrata, feta, cottage cheese, brie, and camembert, are more delicate and have a higher moisture content. These cheeses are more perishable and should not be left out for extended periods. The U.S. Department of Health recommends that no perishable food, including soft cheeses, be left out of the fridge for more than two hours. Leaving soft cheeses out overnight can lead to rapid bacterial growth and spoilage.
While hard cheeses can be left out for longer periods, it is important to consider other factors that can affect their shelf life. These include the cheese's freshness, how it is made, and the temperature of the environment. For example, hard cheeses can become oily and messy in warm weather, and proper wrapping or storage methods can help extend their shelf life. Additionally, once the cheese is cut, even if it is a hard cheese, it should be consumed within a reasonable time, as cutting creates an entry point for bacteria and moulds.
In summary, the older and harder the cheese, the longer it can be left out unrefrigerated. Soft, fresh cheeses are more perishable and should be treated with caution if left out, while hard, aged cheeses can be safely enjoyed at room temperature for extended periods, depending on various factors.
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Factory seals, vacuum seals, and rinds can help cheese last longer unrefrigerated
Cheese is best stored in the refrigerator, but factory seals, vacuum seals, and rinds can help cheese last longer when unrefrigerated.
Factory Seals
Factory seals are similar to vacuum seals in that they protect cheese from mould and bacteria. They are designed to keep cheese fresh during transport from the factory to the grocery store. However, once the seal is broken, the cheese is exposed to air, increasing the risk of mould growth and oxidation. Therefore, it is recommended to use cheese paper or wax paper to wrap the cheese and then place it in a partially sealed plastic bag for storage.
Vacuum Seals
Vacuum sealing is a popular method for preserving cheese. It helps to reduce moisture in the cheese and allows flavours to develop. Vacuum-sealed cheese can be stored in the refrigerator to slow down the maturation process. However, vacuum sealing may not be suitable for all types of cheese, as it can impact the final product. Waxing is another method used to seal cheese, allowing for the exchange of air and gases necessary for proper ageing.
Rinds
Rinds are natural barriers that form on aged cheese. Good yeast, mould, and bacteria grow on the outside of the cheese, creating a physical and biological barrier against harmful moulds and bacteria. A fairly acidic, well-salted cheese with an intact rind can be stored at room temperature for a long time. However, once the rind is broken, bad bacteria and moulds can grow, so it is recommended to consume the cheese within a week or ten days.
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Hard cheeses are a traditional nomadic food, lasting longer without spoiling
Hard cheeses are a traditional nomadic food due to their long shelf life and resistance to spoilage. Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a lower moisture content, which inhibits bacterial growth and spoilage. This makes them ideal for nomadic lifestyles or situations where refrigeration is not readily available.
The shelf life of hard cheese can be further extended by proper storage methods. For example, removing the cheese from its plastic packaging and wrapping it loosely in porous materials like wax, parchment, or cheese paper helps maintain quality and freshness. Hard cheeses can also be stored in the freezer for up to 8 months, ensuring an even longer shelf life.
Additionally, the formation of a natural rind on hard cheeses acts as a physical and biological barrier against bad moulds and bacteria. This rind, along with the right pH level and salt content, allows hard cheeses to be stored at room temperature for extended periods without spoilage. At cooler temperatures of around 12 degrees Celsius, hard cheeses can last indefinitely without refrigeration.
The durability of hard cheeses makes them a reliable food source for nomads and those in environments with limited access to refrigeration. However, it is important to note that while hard cheeses may not spoil, their taste, flavour, and texture can change over time. Therefore, proper storage and regular consumption are recommended to maintain the optimal quality of hard cheeses.
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Frequently asked questions
This depends on the type of cheese. Hard cheeses, such as cheddar, parmesan, and Swiss cheese, can last longer at room temperature than soft cheeses like mozzarella or cream cheese. Hard cheeses can be left unrefrigerated for four days or more. Soft cheeses should not be left out of the fridge for more than two hours.
The safety window depends on the cheese's moisture content and whether it is fresh or aged. Cheeses with higher moisture content that are not aged are more perishable and less likely to last unrefrigerated. Other factors include how the cheese is made and how fresh it is.
Signs of spoilage include a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If you see any of these signs, it's best to throw the cheese away.
Leaving cheese out overnight can lead to bacterial growth, especially in softer cheeses with higher moisture content. Hard cheeses like cheddar or parmesan might still be safe to eat, but soft cheeses like Brie or Camembert should be discarded.
