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 shelf life of cheese depends on several factors, including the type of cheese, how it is made, and how it is stored. Hard cheeses like cheddar and Parmesan have a longer shelf life than soft cheeses like mozzarella or cream cheese due to their lower moisture content. Proper storage is crucial to prevent spoilage, and signs of a bad cheese include different colours or textures of fuzz, a bitter or sour taste, and an unpleasant smell.
| Characteristics | Values |
|---|---|
| How to identify spoilage | Bad smell, slimy surface, dark spots, dryness, cracks, mould |
| How to store cheese | Store in a dedicated drawer, such as a deli drawer in the fridge. Wrap in wax paper or cheese paper. Avoid using plastic wrap. |
| How long does cheese last in the fridge | Soft cheeses: 7 days. Hard cheeses: 3-4 weeks. |
| How to store cheese at room temperature | Store in a dark place. Wrap in wax paper. |
| How to identify if cheese has spoilt at room temperature | If it smells sour, don't eat it. |
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What You'll Learn
- Hard cheeses can be left out of the fridge for longer than soft cheeses
- Soft cheeses are more prone to spoilage from bacteria
- Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks or mould
- Soft cheeses with mould on the surface should be discarded
- Proper packaging slows oxidation and wax paper is a good inhibitor
Hard cheeses can be left out of the fridge for longer than soft cheeses
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 how fresh it is. Hard cheeses, such as cheddar, Parmesan, and Gruyere, can be left out of the fridge for longer than soft cheeses. This is because hard cheeses have a lower moisture content, which creates an environment that is less conducive to bacterial growth and, therefore, spoilage. They are also aged for longer periods, contributing to their longer shelf life.
Soft cheeses, on the other hand, have a higher moisture content, making them more perishable and susceptible to bacterial growth. Examples of soft cheeses include mozzarella, cream cheese, cottage cheese, and Brie. These cheeses should be consumed within one to two weeks of being stored in the fridge and should not be left out at room temperature for more than two hours, as recommended by the U.S. Department of Health.
Hard cheeses can be left out of the fridge for up to four hours, according to the Dairy Farmers of Wisconsin. However, it is important to inspect the cheese for signs of spoilage, such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded.
To maximise the shelf life of hard cheeses, they should be stored correctly. This includes removing the cheese from its plastic packaging and wrapping it loosely in cheese paper or wax paper before placing it in an airtight container. Unopened hard cheeses can be stored without refrigeration but will last much longer if refrigerated. Proper storage helps the cheese to "breathe" and release moisture while protecting it from low humidity in the fridge.
In summary, hard cheeses can be left out of the fridge for longer than soft cheeses due to their lower moisture content and longer ageing process. However, it is important to monitor hard cheeses for signs of spoilage and to store them correctly to maximise their shelf life.
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Soft cheeses are more prone to spoilage from bacteria
The shelf life of cheese depends on several factors, such as the type of cheese, how it is made, and how it is stored. Soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content, which makes them more prone to bacterial growth and spoilage.
Soft cheeses, also called fresh cheeses, have a delicate and creamy texture made from fresh curds that have not been pressed or aged. They have a high moisture content, ranging from grainy textures like cottage cheese to smooth and spreadable varieties like cream cheese. Their moisture content can be as high as 50-80%, and they have a pH of 5.0-6.5. This environment is conducive to the growth of a wide range of microorganisms, including spoilage organisms like psychrotrophic Gram-negative rods (Pseudomonas, Alcaligenes, Achromobacter, and Flavobacterium). These bacteria can produce objectionable odours and flavours due to the presence of lipolytic and proteolytic enzymes.
The higher moisture content in soft cheeses also makes them more susceptible to contamination by pathogens like Listeria monocytogenes, which can pose a risk to vulnerable individuals such as pregnant women, the elderly, and those who are immunocompromised. Listeria contamination is more common in fresh, non-ripened cheeses with higher moisture contents and pH levels.
To prevent spoilage and contamination, soft cheeses should be stored properly. They should be kept in the refrigerator, wrapped in porous material like wax paper, and consumed within a few days of opening. It is also important to inspect the cheese for any signs of spoilage, such as discoloured mould or an unpleasant taste, before consumption.
By understanding the factors that contribute to spoilage and following proper storage practices, consumers can enjoy soft cheeses while minimising the risk of foodborne illnesses associated with bacterial contamination.
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Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks or mould
Cheese is a staple in many households, but it's important to know when it's gone bad. The shelf life of cheese depends on the type of cheese, with soft cheeses spoiling more quickly than hard cheeses. Hard cheeses, such as cheddar and Parmesan, can be left out of the fridge for longer than soft cheeses, such as mozzarella or cream cheese.
Signs of spoilage in hard cheeses include a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. A bad smell could indicate rancidity, caused by oxidation due to light exposure. A sour smell or taste, or a musty quality, could also indicate spoilage. If you notice mould on hard cheese, it's important to cut off at least 1 inch (2.5 cm) around and below the affected area. While some moulds are not harmful, others can cause food poisoning, so it's important to monitor for symptoms like vomiting, stomach pain, or diarrhoea.
Hard cheeses can also dry out, which is not necessarily spoilage, but can affect the texture and flavour. This can happen if the cheese is not wrapped properly, as drying out can be caused by exposure to air. Hard cheeses can also absorb off-flavours from the fridge, so it's important to store them properly.
In summary, while hard cheeses can last longer than soft cheeses, it's important to check for signs of spoilage and store them properly to maintain their quality and safety.
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Soft cheeses with mould on the surface should be discarded
Soft cheeses with a high moisture content are more prone to spoilage from bacteria than hard cheeses. Fresh soft cheeses like ricotta, mascarpone, chèvre, mozzarella, and cream cheese are meant to be consumed soon after they are made and should be discarded if mould is found on the surface. This is because the damp environment allows mould to penetrate deep into the cheese, negatively impacting its flavour.
While it is possible to cut off mould from some cheeses, soft cheeses are more likely to have mould contaminating larger areas than what is immediately apparent. Therefore, it is best to discard soft cheeses with surface mould.
Hard and semi-hard cheeses are denser, so mould has a harder time penetrating. For hard cheeses, you can safely cut away the mouldy section, ensuring to remove at least 1 inch (2.5 cm) around and below the affected area.
To prevent mould from growing on cheese, proper storage and handling are essential. Cheese should be stored in a dedicated drawer in the refrigerator, such as the deli drawer, to maintain the right temperature and humidity. The refrigerator temperature should be kept below 40°F (4°C). Cheese should be wrapped in porous material, such as cheese or wax paper, to prevent it from drying out and allow adequate air circulation. Avoid using plastic wrap, as it can dry out the cheese.
Additionally, consider the best-before date and inspect the cheese for signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If the cheese is left out of the refrigerator, it should not be left at room temperature for longer than two hours.
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Proper packaging slows oxidation and wax paper is a good inhibitor
Proper packaging is essential to slow oxidation and maintain the freshness of cheese. While cheese can be left out of the fridge, it is perishable and should not sit out for more than two hours, as recommended by the U.S. Department of Health.
When it comes to cheese packaging, the American Cheese Society advises using wax paper or parchment paper instead of plastic wrap or zip-top bags. Wax paper is a preferred option because it creates a microenvironment for the cheese, allowing it to breathe while retaining humidity. This helps prevent the cheese from drying out, maintaining its freshness and flavour.
The porous nature of wax paper is particularly effective in inhibiting oxidation by regulating oxygen levels and humidity. It provides a barrier against oxygen and light, which are key contributors to oxidation. Additionally, wax paper helps prevent the growth of bad bacteria and mould, further extending the shelf life of cheese.
Wax paper is also advantageous because it can be used in combination with other packaging materials. For example, re-wrapping cheese in paper and then in plastic wrap creates a microenvironment that balances oxygen levels and humidity. However, it is important to note that cheese should not be left in the same wrappings for extended periods.
Overall, proper packaging with wax paper is a simple and effective way to slow oxidation and maintain the quality and freshness of cheese.
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Frequently asked questions
Trust your senses. If the cheese smells sour, don't eat it. If it has patches of fuzz in different colours or textures, it's a sign that the cheese has gone bad.
Most soft cheeses can be safely stored in the fridge for at least 7 days, while most hard cheeses can last for 3-4 weeks.
Yes, cheese should be stored in the refrigerator to maintain its freshness. However, unopened hard cheeses don't need to be refrigerated but will last longer if they are.
Yes, you can freeze cheese. However, processed cheese slices and soft cheeses like ricotta, cottage cheese, and cream cheese don't freeze well. All other types of cheese can be frozen for up to 6 months at a safe temperature of 0°F (-18°C) or below.
Wrap blocks of cheese in wax, parchment, or cheese paper. Store the cheese on the top or middle shelf, or in a drawer. Keep it away from raw meats, poultry, and fish to avoid contamination.
