Patrick Oconnell
Cheese is a beloved staple in many households, but it's important to handle it with care. While it's generally safe to leave hard cheeses like cheddar out of the fridge for a few hours, the same doesn't apply to all types of cheese. So, what about extra sharp cheddar? Can it be left out, or will it go bad? Let's delve into the world of cheese to find out.
| Characteristics | Values |
|---|---|
| Safety window | Depends on the type of cheese, primarily its moisture content and whether it is fresh or aged |
| Hard cheeses | Can sit out longer without spoiling due to lower moisture content |
| Soft cheeses | More perishable due to higher moisture content |
| Best flavor | Let cheese sit out at room temperature for 20-30 minutes before serving |
| Bacterial growth | Leaving cheese out overnight can lead to bacterial growth, especially in softer cheeses |
| Hard cheeses | Can be wrapped well and refrigerated to use again if left out for a short time |
| Soft cheeses | Should be discarded if left out for more than two hours |
| Spoilage signs | Bad smell, slimy surface, dark spots, dryness, cracks, or mold |
| Room temperature | Cheese can stay out for up to six hours at 70°F or colder |
| High-moisture cheese | If mold grows, throw it out as it will have contaminated the entire container |
| Quality | Can plummet dramatically after more than four hours |
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What You'll Learn
Extra sharp cheddar is a semi-hard cheese
Cheese can spoil if left unrefrigerated for too long, and the safety window depends on the type of cheese. Harder cheeses, such as cheddar, Parmesan, and Gouda, can be left out for longer than softer cheeses due to their lower moisture content, which makes them less susceptible to bacterial growth.
Semi-hard cheeses, like extra sharp cheddar, can be sliced, grated, or cubed due to their firm texture. They are versatile and can be used in a variety of dishes, such as pasta. Extra sharp cheddar also pairs well with a variety of wines, including Cabernet, Chardonnay, and Merlot.
If extra sharp cheddar is left out, it can be safely wrapped and returned to the refrigerator if it has been unrefrigerated for four hours or less. After four hours, there is an increased risk of bacterial growth, and the cheese should be checked for signs of spoilage, such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded.
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Bacteria growth depends on moisture content
The moisture content of cheese is a critical factor that influences its texture, flavour, shelf life, and culinary versatility. It is not accidental, but rather a result of deliberate choices made during the cheesemaking process. High-moisture cheeses, such as ricotta, feta, and mozzarella, tend to be softer, smoother, and creamier, with a mild flavour. These cheeses are more perishable due to their higher water content, which creates a favourable environment for microbial growth. As a result, they require refrigeration and often additional preservatives. On the other hand, low-moisture cheeses like cheddar, parmesan, and gruyère have a lower aw (water activity) and a higher salt-in-moisture phase, resulting in decreased microbial growth and a longer shelf life. The reduced water content slows down microbial growth and spoilage, making these cheeses more suitable for transport and storage.
The relative humidity of the ripening room also influences the growth of microorganisms on the cheese surface. For example, high humidity combined with repeated brushing of salt water can prevent the growth of moulds in some cheeses. Additionally, the specific types of bacteria, yeasts, and moulds present on the cheese surface can vary depending on the moisture content. For instance, in a study by Wolfe et al. (2014), the fungus Galactomyces and four genera of Proteobacteria were positively correlated with rind moisture, while Scopulariopsis, Aspergillus, Actinobacteria, and Staphylococcus were negatively associated with moisture.
The moisture content of cheese is influenced by various factors, including the type of cheese, processing methods, ripening and ageing, milk type, and milk composition. Fresh cheeses like ricotta and mozzarella are designed to retain more water, resulting in a softer texture and milder flavour. Aged cheeses, such as parmesan and pecorino romano, undergo processes that reduce moisture, leading to firmer textures and more concentrated flavours. Processing techniques like pressing, curd cooking, and cutting can directly affect moisture levels. For example, finely cut curds release more whey, resulting in a drier cheese. During ageing, moisture evaporates from the cheese, contributing to a denser and firmer texture.
Furthermore, the type of milk used can impact moisture content, with goat's milk cheeses tending to retain less moisture than those made from cow's milk. Milk composition can also play a role, as higher levels of fat may require a lower moisture content to compensate and avoid a pasty, weak-bodied cheese. Different cheeses require different moisture contents to achieve the desired body, texture, and flavour. For instance, the moisture content for aged cheddar should be between 35-37% to give the cheese the best chance to develop the correct characteristics. Acidity is another factor that influences moisture content, as it promotes syneresis or the expulsion of moisture from the cheese curd. By controlling acidity and moisture during the cheesemaking process, cheesemakers can impact the flavour, microbiological content, and structure of the final product.
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Hard cheeses can be left out longer
The length of time cheese can be left out depends on the type of cheese and how it is stored. Harder cheeses, like extra sharp cheddar, have a lower moisture content, making them less susceptible to bacterial growth and allowing them to be left out longer than soft cheeses. According to the Dairy Farmers of Wisconsin, hard cheeses can be left out for up to four hours and then rewrapped and placed back in the fridge for future use.
Hard cheeses, such as cheddar, Parmesan, and Gouda, can be left out for extended periods without posing a significant health risk. However, it is important to note that the quality and taste of the cheese may be affected. After four to five hours at room temperature, hard cheese may start to dry out and develop an unappealing appearance. Therefore, it is recommended to put any leftover cheese back in the fridge as soon as possible to maintain its freshness and flavor.
When checking if a hard cheese has spoiled, look for signs of spoilage, such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mold. If any of these signs are present, the cheese should be discarded. If the cheese is grated or shredded and mold is found, the entire bag must be thrown away. However, if the hard cheese has formed mold, it is possible to cut off the moldy parts, plus an extra inch, and safely consume the remaining cheese.
To maximize the shelf life of hard cheeses, proper storage is essential. Hard cheeses should be wrapped tightly in wax paper, parchment paper, cheesecloth, butcher paper, or cheese storage bags and placed in the refrigerator. This prevents the cheese from drying out while still allowing it to breathe. Freezing is also an option for long-term storage.
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Cheddar dries out and glistens when spoilt
Cheddar cheese is a semi-hard cheese, aged by pressing curds to remove most of the whey. This process gives Cheddar a milder taste than hard cheeses. While Cheddar can be left out of the refrigerator, it should not be left out for extended periods.
Cheddar has a lower moisture content than soft cheeses, which means it is less prone to bacterial growth. However, if left out for too long, it will still spoil and become unsafe to eat. The safety window for cheese left out of the refrigerator depends on the type of cheese, the temperature of the room, and the humidity.
Cheddar dries out and glistens when it is spoiling. This is a sign that the cheese needs to be put back in the fridge or tossed out. While dried-out Cheddar can be wrapped in foil and stored in the freezer for later use in cooked dishes, it is best to avoid letting the cheese get to this state.
To prevent spoilage, it is recommended to only keep Cheddar out of the refrigerator for up to four hours. After this time, the quality of the cheese can deteriorate, and there is a risk of bacterial growth. If the cheese has been sitting out for longer than four hours, it is essential to look for signs of spoilage before consuming it.
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Cheddar is safe to eat after being left out for 4 hours
It is generally considered safe to eat cheddar cheese that has been left out for four hours or less. According to the Dairy Farmers of Wisconsin, hard cheeses like cheddar can be rewrapped and put back in the fridge if they have been left out for less than four hours.
Cheddar is a hard cheese with a low moisture content, which means it can sit out at room temperature for longer than soft cheeses without spoiling. Soft cheeses, such as Brie, Camembert, and mozzarella, have a higher moisture content and are more perishable, so they should be discarded if left out for more than two hours.
However, it is important to note that the safety of consuming cheese left out at room temperature depends on various factors, including the type of cheese, the temperature of the room, and how the cheese was made or stored. If the room temperature is above 90°F (32°C), the U.S. Department of Health recommends reducing the time cheese is left out to one hour.
While cheddar may be safe to eat after being left out for four hours, it is still possible for it to develop signs of spoilage, such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mold. If the cheese shows any of these signs, it should be discarded. Additionally, if the cheese has been contaminated by other foods or substances, it may not be safe to eat.
Some people suggest that leaving cheese out at room temperature can even improve its taste, as it allows the cheese to come to room temperature, enhancing its flavor. However, it is important to use your judgment and trust your senses. If the cheese looks unappealing or has developed an unpleasant odor, it is best to discard it, even if it has been left out for less than four hours.
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Frequently asked questions
Extra sharp cheddar cheese can be left out for up to four hours, after which it may start to spoil. However, some sources suggest that it can be left out for up to six hours at 70°F or colder.
Signs of spoilage in extra sharp cheddar cheese include a bad smell, slimy surface, dark spots, dryness, cracks, or mold. If the cheese shows any of these signs, it should be discarded.
The safety window depends on factors such as the moisture content of the cheese, the temperature of the room, and how the cheese is made or how fresh it is.
Yes, to prevent extra sharp cheddar cheese from spoiling, it can be wrapped well and refrigerated after being left out for a few hours. If the cheese has dried out, it can be wrapped in foil and stored in the freezer for later use in recipes.
