Patrick Oconnell
The use of best by and expiration dates on cheese products is a highly debated topic. While some cheeses, such as fresh cheeses like ricotta and bocconcini, are given a use by date and should not be consumed past this date, most cheeses do not have a use by date. Instead, they have a best before date, which signifies the end of the period during which the cheese will retain its specific qualities if stored properly. The decision to consume cheese past its best before date is left to the consumer, and factors such as the type of cheese, storage methods, and individual instincts play a crucial role in determining its safety.
| Characteristics | Values |
|---|---|
| Use by date | Only some fresh cheeses have a use-by date, such as Ricotta and Bocconcini, which shouldn't be consumed past this date. |
| Best before date | Most cheeses have a best-before date, which is the end of the period during which the food will retain its specific qualities if stored correctly. |
| Expiry date | Expiry dates are not set in stone, and cheese can often be consumed past its expiry date. |
| Type of cheese | The safety of eating cheese past its best-by date depends on the type of cheese. For example, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended to be eaten after the code date due to their higher moisture content. |
| Storage | Cheese should be stored at a safe fridge temperature, below 40°F (4°C), and wrapped in wax, parchment, or cheese paper to help maintain its moisture. |
| Mould | Mould can be cut or scraped off hard cheeses, and the rest of the cheese can be consumed. However, soft cheeses with mould should be discarded. |
| Smell | If cheese has an ammonia-like smell, it should be thrown out. Strongly flavoured cheeses will have a strong smell, but this does not mean they have gone bad. |
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What You'll Learn
Fresh cheeses like ricotta and bocconcini have use-by dates
Cheeses are usually only given a 'Use By' date if they are fresh cheeses, such as ricotta and bocconcini. These types of cheeses should not be consumed after the 'Use By' date for health and safety reasons. This is because ricotta and bocconcini are high in moisture and spoil more quickly than hard cheeses. An unopened container of ricotta may stay fresh for two to four weeks, and it may be good for one to two weeks past this date. However, if the 'Use By' date is long gone, it is best to discard the cheese.
Hard cheeses like Cheddar and Parmesan can have a 'Best Before' date of up to or more than 12 months. The 'Best Before' date does not mean the cheese cannot be consumed after this date, but rather that the product may not retain its specific qualities as promised by the retailer. Indeed, many cheeses get better with age. Most naturally occurring moulds that grow after a 'Best Before' date can be scraped or cut off.
Stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption after the 'Best Before' date due to their higher moisture content. For naturally aged Cheddar cheese, it can continue to age and sharpen in the fridge if stored properly in an unopened package below 40°F.
When in doubt about whether to consume cheese after its 'Best Before' date, it is better to be safe and discard the cheese. However, humans are generally good at smelling and tasting food that has gone bad, so it is often a matter of personal judgment.
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Hard cheeses can have a best-before date of 12 months or more
Cheeses are usually given a "'Best Before' date instead of a "Use By" date. This is because cheese is a living, breathing organism that continues to age and sharpen in flavour even after you buy it. The "Best Before" date is more of a suggestion, and the decision to eat the cheese after this date is up to the consumer. This is especially true for hard cheeses, which can have a best-before date of 12 months or more.
Hard cheeses, such as Cheddar, Parmesan, and Gouda, can last 3-4 times longer in the fridge than soft cheeses. This is because they contain less moisture and are therefore less prone to spoilage from bacteria. Hard cheeses can also develop mould without becoming unsafe to eat. If you notice specks of blue or green mould on a hard cheese, simply cut off at least 1 inch (2.5 cm) around and below those spots. The mould may even be calcium lactate crystals, which are safe to eat and form when the lactic acid in cheese combines with calcium.
However, soft cheeses like cottage cheese and cream cheese, and stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack, should not be eaten after the "Best Before" date due to their higher moisture content. Fresh cheeses and washed rind cheeses should also be discarded if they develop slimy mould, or pinkish, reddish patches.
To ensure that your cheese lasts as long as possible, it should be stored properly. This means keeping it in a sealed package at a temperature below 40°F (4°C) and wrapping it in wax, parchment, or cheese paper after opening to maintain its moisture.
It is also important to use your common sense and instinct when deciding whether to eat cheese past its "Best Before" date. Check for signs of spoilage such as mould, odd odours, slimy texture, or sour flavour. If the cheese smells like ammonia or livestock urine, it is probably best to throw it out. However, strongly flavoured cheeses will always have a strong smell, and their aroma will intensify as they age. So, as long as you don't gag from the smell, the cheese is probably fine.
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Soft cheeses spoil quicker than hard cheeses
Cheeses are usually labelled with a Best Before date, which signifies the end of the period during which the food will retain its specific qualities as promised by the retailer. However, this date is largely arbitrary for aged cheese, and it is ultimately up to the consumer to decide when and whether to eat it. While some fresh cheeses, such as ricotta and bocconcini, have a "Use By" date and should not be consumed past this date, most cheeses do not.
Soft cheeses spoil faster than hard cheeses due to their higher moisture content, which creates more opportunities for bacteria to grow. Soft cheeses such as cottage cheese, cream cheese, brie, and fresh mozzarella have a moisture content of between 55–80% of their dry weight, while semi-soft cheeses like Havarti, Munster, and mozzarella have a moisture content of 42–55%. Harder cheeses, on the other hand, have a lower moisture content, ranging from 25–45% of their dry weight, as they are generally packed into moulds under more pressure and aged for longer than soft cheeses. This lower moisture content makes them less susceptible to bacterial growth.
The higher moisture content of soft cheeses also means they are more perishable and should be discarded after two hours of sitting out at room temperature. Spoiled soft cheeses may display a slimy texture, a yellowed colour, mould, sourness, or a scent of ammonia, and should be disposed of immediately. Hard cheeses can be left out for longer than the standard two hours without becoming unsafe, but the quality and taste may change. However, hard cheeses should not be left unrefrigerated for longer than four hours.
While the presence of mould on soft cheeses usually means they should be thrown out, mould on hard cheeses can simply be cut off and the cheese can still be consumed.
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Mouldy cheese may be safe to eat if mould is cut off
Cheese is a beloved food product, but it can be tricky to know when it's safe to eat, especially when it's past its best-before date or mould starts to appear. While mouldy cheese may be safe to eat if the mould is cut off, this depends on several factors, including the type of cheese and how it has been stored.
Firstly, it's important to distinguish between moulds that are intentionally added to cheese during the cheesemaking process and those that appear due to spoilage. Moulds added to cheese to create a rind, alter its colour, taste, or texture will continue to grow, but this doesn't necessarily indicate that the cheese is unsafe to eat. In fact, many cheeses improve with age. However, mould that forms due to spoilage is a different matter.
Soft cheeses, such as Crème Kase, should be discarded if mould appears, as the mould can penetrate deeper into the cheese, increasing the risk of foodborne illness. In contrast, hard cheeses like Cheddar, Parmesan, and other dense varieties are generally safe to consume if the mould is cut off by at least one inch around and below the affected area. This is because mould tends to grow on the surface of hard cheeses, and removing it reduces the risk of ingesting harmful bacteria.
However, it's crucial to use your best judgement. If the mouldy cheese has an unpleasant odour, a slimy texture, or a sour flavour, it's best to discard it, even if it's a hard cheese. Additionally, if you have any doubts about the safety of the cheese, it's always better to err on the side of caution and throw it out. While mould itself may not always be dangerous, it can indicate the presence of other harmful bacteria that could cause foodborne illnesses.
To summarise, while it may be tempting to cut off the mouldy part of a cheese and continue consuming it, this practice is generally only recommended for hard cheeses. Soft cheeses should be discarded if mould appears. Proper storage, such as sealing the cheese or storing it below 40°F, can also help extend its shelf life and prevent mould growth.
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Proper storage can help cheese last years past its best-by date
Proper storage can help cheese last years past its best-before date. While cheese is a nutritious, versatile, and tasty food, it can be quite perishable, especially soft cheese. Hard cheeses, such as Cheddar and Parmesan, can have a best-before date of up to or more than 12 months. However, with proper storage, they can last even longer.
The key to keeping cheese fresh is to provide it with the right amount of oxygen, humidity, and temperature. Cheese needs to breathe, so it's important to avoid storing it in plastic wrap, as this cuts off the air supply and can cause off-flavours and textures. Instead, specialty cheese paper, parchment paper, or wax paper can be used to wrap cheese, providing airflow and humidity. These materials also protect cheese from light, which can oxidise aged cheeses.
To maintain humidity, cheese can be loosely wrapped in a Ziploc bag, ensuring that some air is trapped inside. Storing cheese in the fridge at a temperature below 40°F (4°C) also slows down the growth of bacteria.
In addition to proper storage, the type of cheese is also a factor in how long it lasts. Hard cheeses tend to last longer than soft cheeses since they contain less moisture and are less prone to spoilage. Naturally-aged cheeses, such as Cheddar and Parmesan, can continue to age and sharpen in the fridge if stored properly. On the other hand, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack have a higher moisture content and are not recommended for consumption after their best-before date.
Even with proper storage, it's important to inspect cheese for signs of spoilage, such as mould, odd odours, slimy texture, or sour flavour. If mould is present, it can usually be cut off, and the rest of the cheese can be enjoyed. However, if the cheese smells off or has other signs of spoilage, it's best to discard it.
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Frequently asked questions
Most cheeses don't have a 'Use By' date, except for some fresh cheeses like ricotta and bocconcini, which shouldn't be consumed after this date.
The length of time cheese lasts in the fridge depends on the type of cheese. Soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content. Hard cheeses can last 3-4 times longer than soft cheeses.
Check for mould, odd odours, slimy texture, or sour flavour. If your cheese has mould on it, you can cut off at least 1 inch (2.5 cm) around and below the mouldy spots and safely eat the rest. However, if you have grated cheese and notice mould in one section, scoop it out with a spoon and discard, then examine the rest. If you have accidentally stirred or shaken the cheese, it's best to discard it all.
Store cheese at a temperature below 40°F (4°C). Wrap it using wax, parchment, or cheese paper to help maintain its moisture.
